Category: The Best Malva Pudding Recipes

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Caramel pineapple malva pudding

Indulge in the sweet and tangy flavors of this caramel pineapple malva pudding. This South African dessert is a soft and spongy cake that’s drenched in a rich caramel sauce with bits of crushed pineapple. Serve it warm with a scoop of vanilla ice cream or whipped cream for a delightful treat that’s perfect for any occasion. Try this easy-to-follow recipe and impress your guests with a unique and delicious dessert that will leave them craving for more.

Ingredients:

  • 1 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 egg
  • 1 tbsp apricot jam
  • 1 tbsp vinegar
  • 1/2 cup milk
  • 1 can crushed pineapple, drained
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 cup water

Instructions:

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, sift together the flour, baking soda, and salt.
  3. In a separate bowl, beat the sugar and egg together until light and fluffy.
  4. Mix in the apricot jam, vinegar, and milk.
  5. Fold in the dry ingredients until well combined.
  6. Stir in the drained crushed pineapple.
  7. Pour the batter into a greased 8×8-inch baking dish.
  8. In a saucepan, melt the brown sugar, butter, and water together until well combined.
  9. Pour the caramel sauce over the batter in the baking dish.
  10. Bake for 35-40 minutes, or until a toothpick inserted into the center of the pudding comes out clean.
  11. Serve warm with vanilla ice cream or whipped cream.

Enjoy your delicious caramel pineapple malva pudding!

Baileys Cream Malva Pudding recipe

Introduction

Baileys Cream Malva Pudding is a decadent and delicious dessert that is sure to please any crowd. This classic South African dessert is made with a spongy cake-like base that is soaked in a sweet and creamy Baileys cream sauce. The pudding is then topped with a rich and creamy custard and finished off with a sprinkle of cinnamon. This indulgent dessert is sure to be a hit at any gathering and is sure to leave your guests wanting more.

How to Make Baileys Cream Malva Pudding: A Deliciously Decadent Dessert Recipe

If you’re looking for a decadent dessert that will impress your guests, look no further than Baileys Cream Malva Pudding. This delicious dessert is sure to be a hit with everyone at your next gathering.

Ingredients:

  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 cup Baileys Irish Cream
  • 1 tbsp white vinegar
  • 2 tbsp butter, melted
  • Caramel sauce, for serving

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the egg and sugar until light and fluffy.
  4. Gradually whisk in the milk, Baileys Irish Cream, white vinegar, and melted butter.
  5. Fold in the dry ingredients until just combined.
  6. Pour the batter into a greased baking dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool for a few minutes, then serve warm with a drizzle of caramel sauce.

Tonka Bean Malva Pudding recipe

Introduction

Tonka Bean Malva Pudding is a delicious and decadent dessert that is sure to please any crowd. This South African classic is a rich and creamy pudding that is made with a combination of butter, sugar, eggs, and tonka beans.

The tonka beans give the pudding a unique flavor that is both sweet and slightly nutty. The pudding is then topped with a sweet and tangy sauce made from apricot jam and cream. This pudding is a great way to end any meal and is sure to be a hit with your family and friends.

How to Make Tonka Bean Malva Pudding: A Deliciously Sweet and Spicy Dessert Recipe

Malva pudding is a traditional South African dessert that is sweet, spicy, and incredibly delicious. It is often served with a dollop of cream or ice cream, making it a perfect end to any meal. Tonka bean malva pudding is a unique twist on the classic recipe, adding a subtle hint of sweetness and spice to the dish. Here is how to make tonka bean malva pudding.

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground tonka bean
  • 1/2 cup butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup apricot jam
  • 1/2 cup raisins
  • 1/2 cup chopped dates
  • 1/2 cup chopped walnuts
  • 1/2 cup brandy
  • 1/2 cup cream
  • 1/2 cup icing sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, cardamom, and tonka bean.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.

4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk.

5. Stir in the apricot jam, raisins, dates, and walnuts.

6. Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and let cool for 10 minutes.

8. In a small saucepan, heat the brandy over medium heat until it is hot but not boiling.

9. Carefully pour the brandy over the cake and let cool completely.

10. In a medium bowl, whisk together the cream and icing sugar until light and fluffy.

11. Serve the tonka bean malva pudding with a dollop of the cream mixture. Enjoy!

Mint Malva Pudding

Introduction

Mint Malva Pudding is a delicious and unique twist on the classic South African dessert. This pudding is made with a light and fluffy batter that is infused with fresh mint leaves, giving it a refreshing and unique flavor.

The pudding is then baked until golden and served warm with a scoop of vanilla ice cream. The combination of the warm pudding and cold ice cream is a perfect balance of flavors. This pudding is sure to be a hit with family and friends. For an extra special touch, add two teaspoons of fresh mint leaves, finely chopped, to the batter. Enjoy!

How to Make Mint Malva Pudding: A Delicious Twist on a Classic South African Dessert

Mint Malva Pudding is a delicious twist on the classic South African dessert. This sweet and creamy dessert is sure to be a hit with family and friends. Here is how to make it.

Ingredients:

  • 2 cups all-purpose flour
  •  2 teaspoons baking powder
  •  1 teaspoon salt
  •  1 cup white sugar
  •  1/2 cup butter, melted
  •  2 eggs
  •  1 cup milk
  •  1 teaspoon vanilla extract
  •  2 tablespoons apricot jam
  •  2 tablespoons mint extract
  •  2 tablespoons white vinegar

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch baking dish.

2. In a medium bowl, whisk together the flour, baking powder, salt, and sugar.

3. In a separate bowl, mix together the melted butter, eggs, milk, vanilla extract, apricot jam, mint extract, and vinegar.

4. Pour the wet ingredients into the dry ingredients and mix until just combined.

5. Pour the batter into the prepared baking dish and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow the pudding to cool before serving. Enjoy!

Amarula malva pudding

Ingredients

 

Malva pudding

  • 180g castor sugar
  • 2 large eggs
  • 15ml (1 tbsp) apricot jam
  • 70g butter, melted
  • 5ml (1 tsp) white spirit vinegar
  • 80ml (1/3 cup) milk
  • 140g cake flour, sifted
  • 5ml (1 tsp) bicarbonate of soda
  • pinch salt

 

Amarula syrup

  • 150g butter
  • 230g demerara sugar
  • 125ml (½ cup) fresh cream
  • 250ml (1 cup) Amarula
  • pinch salt

 

Custard

  • 400ml milk
  • 5ml (1 tsp) vanilla essence
  • 40g castor sugar
  • 4 large eggs
  • pinch salt

 

Directions

 

  1. For the malva sponge, preheat the oven to 180°C. Grease an 18cm x 18cm x 5cm dish or a 20cm-round dish.
  2. Using electric beaters, beat the 180g castor sugar and 2 eggs together until pale and fluffy, about 5 minutes. Add the apricot jam and mix through. Add the 70g melted butter, vinegar and 80ml milk to the mixture and stir well to combine.
  3. Sieve the flour, bicarbonate of soda and pinch salt together. Combine with the egg mixture until smooth.
  4. Pour into the greased dish and bake until golden brown and a skewer inserted into the centre comes out clean, about 30 minutes.
  5. For the syrup, combine all of the ingredients together in a small saucepan. Bring to a boil, then remove from heat and set aside.
  6. Take the malva sponge out of the oven, prick all over with a skewer and pour the warm Amarula syrup over the top.
  7. For the custard, place the 400ml milk and vanilla essence in a medium saucepan and bring to a boil. Remove from heat and discard the tea bags. Combine the 40g castor sugar, 4 eggs and pinch salt and stir through the warm milk mixture.
  8. Place in a bowl over steaming hot water (not boiling) and stir with a wooden spoon until thickened, about 7 minutes. (Do not allow the water to touch the bottom of the bowl.) Strain through a fine sieve and serve with the warm malva pudding.

Malva Pudding Muffins

Ingredients

For the Malva Muffins

  • 270g brown sugar
  • 3 large eggs
  • 1 ½ Tbsp apricot jam
  • 30ml (2 Tbsp) butter
  • 1 ½ tsp vinegar
  • 125ml (½ cup) milk
  • 225g flour
  • 1 ½ tsp baking sod
  • ½ tsp salt

For the Sauce

  • 250ml (1 cup) cream
  • 150g butter
  • 100g brown sugar
  • 62ml (1/4 cup) hot water
  • 5ml (1 tsp) vanilla paste

Directions

For the Malva Muffins

    1. Preheat the oven to 180°C and grease the muffin tray well.
    2. In a large bowl, beat the sugar and eggs together until light and fluffy, then add the apricot jam.
    3. Melt the butter and beat into the mixture along with the vinegar and milk.
    4. Sieve the dry ingredients and fold into the wet mixture until well incorporated.
    5. Divide the mixture into the muffin holes, leaving a bit of space for the sauce. Bake for 10 minutes or until golden brown.

For the Sauce

    1. In a medium saucepan, heat all the ingredients until the butter is melted and the sugar has dissolved.
    2. Pour the sauce over the hot puddings and enjoy with vanilla custard and ice cream.

Vegan Malva Pudding

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Ingredients

FOR THE MALVA PUDDING:

  • 2 cups All Purpose Flour (250g)
  • 1 ½ cups White Granulated Sugar (300g)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 Tablespoon Distilled White Vinegar
  • ½ cup Soy Milk (120ml)
  • ½ cup Applesauce (140g)
  • 2 Tablespoons Smooth Apricot Jam (40g)
  • 2 Tablespoons Coconut Oil (30ml) Melted

FOR THE SAUCE:

  • ½ cup Vegan Butter (112g)
  • ¾ cup White Granulated Sugar (150g)
  • 1 cup Canned Coconut Cream (240ml) Unsweetened
  • 1 teaspoon Vanilla Extract

Instructions

  1. Preheat the oven to 180°C. Spray a 9×9 square dish* with non-stick spray. Set aside.
  2. Sift the flour into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.
  3. Add the white vinegar to the soy milk and let it curdle. Then add that in along with the applesauce, apricot jam and coconut oil and mix into a batter. Use a hand whisk briefly to remove any large lumps. It’s okay if the apricot jam isn’t entirely mixed and has some little lumps.
  4. Transfer the batter to your prepared baking dish.
  5. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. When the malva is almost finished cooking, start on your sauce.
  7. Add the butter to a saucepan and melt it. Add the sugar and coconut cream and heat together until it reaches a simmer, stirring all the while. Remove from the heat and add the vanilla extract.
  8. When the malva comes out the oven, poke holes all over it with a toothpick and then pour over the sauce making sure to distribute it evenly across the whole pudding. Let the sauce sink in and then cut into squares.
  9. Serve warm with vegan whipped cream or vegan ice cream.

 

Dark Chocolate malva pudding

Ingredients:

  • 1 cup (200g) white sugar 
  • Pinch salt 
  • 2 eggs 
  • 2 Tbsp (30ml) butter, melted
  • 1 Tbsp (15ml) vinegar 
  • 1 tsp (5ml) bicarbonate of soda 
  • ¾ cup (180ml) milk 
  • ⅔ cup (100g) cake flour 
  • 3 Tbsp (45ml) cocoa powder 
  • 1 tsp (5ml) baking powder 
Sauce: 
  • 2 cups (500ml) cream 
  • ¼ cup (50g) sugar 
  • 2 slabs (100g each) dark or milk chocolate
  • 12-16 marshmallows, charred, for serving
  • 6-8 chocolate-covered digestive biscuits, for serving

Method

  1. Preheat oven to 180°C.
  2. Whisk sugar, salt and eggs using an electric beater until pale and fluffy.
  3. Add butter and vinegar and mix well.
  4. Dissolve bicarbonate of soda in milk and add to wet mixture.
  5. Sift flour, cocoa and baking powder into a separate bowl.
  6. Fold dry mixture through wet mixture.
  7. Pour into a 25cm square ovenproof dish.
  8. Bake for 25-30 minutes, until a skewer inserted in the middle comes out clean.
  9. Heat 1 cup (250ml) cream with sugar until hot but not boiling.
  10. Chop 1 slab chocolate into chunks, place in a bowl and pour over hot cream, stirring until melted.
  11. Remove pudding from oven and pour over chocolate sauce so that the pudding absorbs it.
  12. Heat remaining cream until hot but not boiling.
  13. Chop remaining chocolate into chunks and add to cream, stirring to melt evenly.
  14. Set aside to firm up (or place in the fridge for a few minutes).
  15. Spread cooled chocolate over pudding just before serving.
  16. Top with marshmallows and biscuits to create a s’mores effect.

Vanilla Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

  • 220 g (1 cup) caster sugar
  • 15 gsoft unsalted butter, plus extra for greasing
  • 60 ml (¼ cup) smooth apricot jam
  • 1egg
  • 250 ml(1 cup) milk
  • 2 tspwhite vinegar
  • 3 tsp vanilla bean paste
  • 150 g(1 cup) plain flour
  • 1 tsp bicarbonate of soda
  • pinch of salt

Sauce

  • 60 ml(¼ cup) hot water
  • 250 ml (1 cup) pouring cream or evaporated milk
  • 110 g(½ cup) caster sugar
  • 100 g soft unsalted butter
  • 2 tspcornflour
  • lightly whipped cream or crème anglaise, to serve

DIRECTIONS

  1. Preheat the oven to 180°C. Butter a 2 litre (8 cup) capacity baking dish.
  2. Using an electric mixer, beat the sugar, butter, jam and egg together until pale and fluffy.
  3. Mix together the milk, vinegar and vanilla bean paste.
  4. Sift together the flour, bicarbonate of soda and salt.
  5. Alternately, fold the flour mixture and milk mixture into the egg mixture until thoroughly combined.
  6. Pour into prepared baking dish, cover with lightly greased foil and bake for 40-45 minutes, or until just firm and golden on top.
  7. When the pudding is nearly ready, make the sauce.
  8. Stir the hot water, cream, sugar and butter in a saucepan over medium heat until the butter melts and sugar dissolves. Add a little extra vanilla at this point.
  9. Combine 1 tbsp water with the cornflour to make a slurry and add to the sauce.
  10. Bring to just below the boil, then pour over the warm pudding.
  11. Serve with lightly whipped cream or crème anglaise.

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Spiced Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

Pudding

  • 300 g caster sugar
  • 400 g full cream milk
  • 70 g apricot jam
  • 70 g unsalted butter, softened
  • 280 g plain flour
  • 4 medium eggs
  • 2 tsp bicarbonate of soda
  • 2 tsp balsamic vinegar
  • 2 pinches fine sea salt

Sauce

  • 200 g unsalted butter
  • 200 g light brown muscovado sugar
  • 2 tsp powdered Cinnamon
  • 1tsp allspice
  • 5 tbsp honey
  • 1 grated orange peel

DIRECTIONS

  1. Preheat oven to 190 deg C
  2. Grease an oven dish
  3. Beat the sugar and eggs, until thick and light in colour, then add the jam and mix through
  4. Add the melted butter and vinegar to the wet mixture.
  5. Sieve, the flour, soda and salt together – then add to the wet mixture and mix well.
  6. Pour into your greased dish and bake until pudding is brown and well-risen – around 20-30 minutes.
  7. For the sauce, melt together all the ingredients – until the sugar has dissolved.
  8. Once the pudding/puddings are out the oven, pour over the sauce straight away so this soaks into the sponge .
  9. Ice cream works for this , but a custard with vanilla complements it the best

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