Category: The Best Malva Pudding Recipes

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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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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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One of South Africa’s best braai dessert!

Ingredients

Pudding:

• 250 ml Sugar
• 2 Eggs
• 30 ml Apricot Jam
• 30 ml Butter
• 5 ml Vinegar
• 125 ml Milk
• 310 ml Cake Flour
• 5 ml Bicarbonate Soda
• 1 ml Salt

Sauce:

• 250 ml Sugar
• 2 Eggs
• 30 ml Apricot Jam
• 30 ml Butter
• 5 ml Vinegar
• 125 ml Milk
• 310 ml Cake Flour
• 5 ml Bicarbonate Soda
• 1 ml Salt
• 250 ml Fresh Cream
• 125 ml Butter
• 125ml Brown Sugar
• 125 ml Water
• 5 ml Vanilla Essence
• 30ml Golden Syrup (optional)
• 4 Star Anise (optional)

Method

1. Heat the oven to 180°C Beat the eggs and sugar until light and fluffy. Beat in the apricot jam
2. Melt butter in a small pot on medium heat and add the vinegar and milk Sift the flour, bicarb and salt together and add to the creamed mixture alternately with the milk. Pour into a deep round dish or an ovenproof casserole dish that takes about 2 litres
3. Bake at 180°C for 45 minutes until the top is nicely browned
4. Sauce: Bring the butter, cream, sugar and water to the boil and simmer, add star anise, vanilla essence and golden syrup and stirring all the time for 5 minutes. Remove from the stove. Pour over the hot baked pudding.
5. Be Creative: Use Amarula Cream for Sauce. For Brandy Pudding: add 100 ml chopped Mixed Nuts (Walnuts), 100 ml Dates (Stone and Chopped) and 50 ml Glazed Cherries to the batter. add 100 ml Brandy to the Sauce.