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

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

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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

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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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Cupcake Malva Pudding Braai Dessert

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Ingredients

  • 180 castor sugar
  • 2 large eggs
  • 1 tbsp apricot jam
  • 150g plain flour
  • pinch of salt
  • 1 tbsp butter
  • 1 tsp vinegar
  • 1 tsp baking powder
  • 170mls milk

For the sauce

  • 200mls double cream
  • 75g caster sugar
  • 2 tsp vanilla essence

DIRECTIONS

  1. Preheat oven to180 deg C
  2. Grease an oven dish or molds, we use a large cupcake tray
  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 cupcake tray 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 – we served ours with ice cream. Enjoy!

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Prue Leiths Malva Pudding for Braai

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Ingredients

For the puddings:
  • 70g plain flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 100g caster sugar
  • 1 large egg
  • ¼ tsp salt
  • 40g apricot jam
  • 1 tbsp butter, melted
  • ¼ tsp apple cider vinegar
  • 125ml whole milk

For the sauce:
  • 50ml double cream
  • 40g caster sugar
  • 30g butter
  • 1 tbsp water

For the crème anglaise:
  • 200ml whole milk
  • 2 tsp vanilla bean paste
  • 2 large egg yolk
  • 2 tsp sugar

DIRECTIONS

  1. Preheat oven to 200°C/180°C fan/400°F/Gas 6.
  2. In a bowl, combine the flour, baking powder and baking soda. Set aside.
  3. In a stand mixer beat the sugar, egg and salt until you have a thick and pourable batter, similar to the consistency of a melted milkshake.
  4. Beat in the jam until incorporated, then mix in the melted butter and the vinegar.
  5. Add ⅓ milk, then ½ the flour mixture. Mix to combine. Add another ⅓ milk and the rest of the flour. Mix to combine, then add the remaining milk and mix until smooth.
  6. Divide equally between four greased pudding moulds.
  7. Bake until deeply caramelised, brown and well risen, around 25–30 minutes.
  8. While the puddings are in the oven, make the sauce. Gently heat the cream, sugar, butter and water, whisking until the butter is melted and the sugar has dissolved.
  9. Keep warm while the puddings are baking, but do not allow to boil or to catch on the bottom.
  10. Once the puddings are fully baked, remove from the oven and immediately make a cut in the top with the tip of a knife to create a space for the sauce. Pour the sauce into this cut, filling until each pudding can’t take any more.
  11. Repeat with the remaining puddings, then go back and repeat the filling process until the sauce reaches the top of the puddings. You make have some excess sauce.
  12. Make the crème anglaise. Heat the milk and the vanilla bean paste gently to scalding. Just before it bubbles, take the milk off the heat and remove any skin that may have formed.
  13. Whisk the egg yolk and sugar in a bowl, then pour over the hot milk, stirring continuously.
  14. Pour this mixture back into the pan, then heat over a low heat stirring continuously until it thickens slightly.
  15. To test if the crème anglaise is thicken, remove the pan from the heat and draw the back of a spoon through the custard. It should coat the back of the spoon evenly and when you draw a finger through the custard, the trail should remain.
  16. Strain the thickened crème anglaise through a sieve and into a bowl.
  17. Transfer enough crème anglaise to a presentation plate to coat the bottom, then turn out the malva puddings on top of the crème anglaise.

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Vanilla Honey Malva Pudding Braai Dessert

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Ingredients

  • 1 cup castor sugar
  • 2 eggs (room temp)
  • 1 tablespoon smooth apricot jam
  • 1 ¼ cups cake flour
  • 1 teaspoon bicarb of soda (5ml)
  • pinch salt
  • 2 tablespoons butter (30ml)
  • 1 tablespoon vinegar (15ml)
  • 125ml milk

The Sauce

  • 250ml cream
  • 125ml butter
  • 90ml sugar
  • 35ml fynbos honey
  • 1/2 vanilla pod / 1tspn essence or extract
  • 75ml Drambuie
  • 35ml water

DIRECTIONS

  1. Set oven to 190°C
  2. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
  3. Sift dry ingredients in separate bowl.
  4. Melt butter in a small pot on medium heat and add the vinegar and milk.
  5. Now add the egg mixture and the butter mixture to the sifted ingredients and mix until well combined.
  6. Pour into an ovenproof casserole dish that takes about 2 liters.
  7. Bake at 190°C for 50 mins until the top is nicely browned.
  8. Melt all the sauce ingredients together in a small pot over medium heat and pour over the pudding before serving, preferably while it’s still hot.
  9. Serve it with ice-cream or custard or both.
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Ginger Malva Pudding Braai Dessert

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Ingredients

  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon butter
  • 1 tablespoon apricot jam
  • 1 tablespoon white vinegar
  • 4 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1 cup all-purpose flour
  • Sauce:
  • 1 cup milk
  • ½ cup butter
  • ½ cup white sugar
  • ¼ cup water

DIRECTIONS

  1. Preheat oven to 200 degrees C. Grease and flour a 9-inch cake pan.
  2. Combine 1 cup sugar, egg, and 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Beat in apricot jam, vinegar, ginger, and baking soda. Add 1 cup milk and flour; beat until batter is smooth.
  3. Pour batter into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  5. Combine 1 cup milk, 1/2 cup butter, 1/2 cup sugar, and water in a saucepan over medium heat 5 minutes before pudding is done baking.
  6. Bring to a boil and stir until smooth. Pour hot sauce over pudding and let it sink into the pudding.

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braai dessert – braai desserts – desserts for braai – dessert for braai – what do you serve at a braai in south africa – jan braai – desserts – braai dessert ideas – dessert ideas for braai – braai pie dessert – dessert braai pie – braai pudding with marshmallows

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