You want pudding and in South Africa, Traditional Malva Pudding is on the menu pretty much all of the time. Moist, cakey pudding with sweet sauce, ice cream and maybe some custard, malva pudding has everything you need in a dessert.
How can you go wrong with butter, sugar and apricot jam? All of these ingredients create such a delicious dessert with the rest to hold it all together. Bake the pudding before lunch and pour the sauce over so that it can soak in after also poking a few holes in the pudding. Give it a quick bake in the oven to warm up when lunch or dinner is done. Serve with a big scoop of ice cream or custard and if you feel the need, there is nothing stopping you from adding both. Our Traditional Malva Pudding can feed a well-sized group of people with ease.
The dessert you always expect to see at Sunday lunch in South Africa, our Traditional Malva Pudding will feed your family and fill everybody with joy.
- ¾ cup whole milk
- ½ cup dark brown sugar
- 2 large eggs
- 3 tbsp apricot jam, strained
- 2 tbsp butter, melted
- 1 tsp apple cider vinegar
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup butter
- ½ cup sugar
- ¼ tsp salt
- Preheat the oven to 180°C and butter a 20cm square baking dish.
- In a medium mixing bowl, whisk the milk, brown sugar, eggs, apricot jam, melted butter, and vinegar until fully combined.
- In another bowl, whisk together the flour, baking powder, baking soda and salt, and then combine with the wet ingredients until thoroughly combined.
- Pour into the prepared baking pan and bake for 30-40 minutes, until a knife inserted in the center comes out clean.
- Just before the pudding is done, make the sauce: in a saucepan over medium heat combine the cream, milk, butter, sugar, and salt and heat until the butter is melted and the sugar is dissolved.
- Once the pudding is done, poke holes all over the hot pudding with a skewer and then pour the warm sauce over the pudding. Allow resting for a minimum of 30 minutes.
- Serve warm with a scoop of vanilla ice cream. Store leftover pudding in the refrigerator in an airtight container for up to 3 days. Reheat before serving, either in a 150°C) oven or in the microwave.
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