I could almost not believe it when I looked through the blog recipe indexes for both Baking Recipes and Dessert Recipes and realized that I had not yet, in all this time, posted a recipe for Malva Pudding. Malva Pudding!! One of South Africa’s most loved desserts. Obviously, this oversight needed to be rectified immediately.
Do we really need to talk about Malva Pudding? Do I really need to try and sell you the idea of baking one over this long weekend? I did not think so.
So now that it is agreed that you are going to bake a Malva Pudding for Sunday lunch, here is the most important part; you must bake this exact recipe. I should explain. This recipe instructs that the milk sponge be baked in a deep and rich caramel sauce. Doing this results in a Malva Pudding that is stickier and sweeter than ever.
“Goodness gracious me,” you say, “that sounds like heavenly baked bliss!” Why, yes. It is exactly that.
Do you know what I love the most about good old traditional recipes like this (or do we call them “vintage recipes” now)? Old recipes use simple, everyday ingredients which even the most sporadic baker would probably have on hand in the pantry.
We are not spending hours scouring delis, patisseries and expensive food emporiums in search of the rarest Polynesian vanilla pods or hand ground organic Dutch cocoa powder. Nope, we are just picking up the deepest, darkest brown sugar along with toilet paper and a globe for the bathroom light.
Malva Pudding is where extravagance arrives at the table disguised as simplicity. The only matter left to be decided is whether we are going to serve it with cream, homemade custard, ice cream or all three?
I think that this is a question which deserves its own poll – leave your vote in the comments.
- 375 ml (1 ½ C) cream
- 125 g (½ C) butter, cut into blocks
- 200 ml (¾ C + 2 t) dark brown sugar
- 1 ml (¼ t) salt
- 15 ml (1 T) apricot jam
- 30 g (2 T) butter
- 100 ml (⅓ C + 4 t) dark brown sugar
- 45 ml (3 T) apricot jam
- 1 egg
- 5 ml (1 t) bicarbonate of soda
- 125 ml (½ C) milk
- 250 ml (1 C) cake flour
- 1 ml (¼ t) salt
- 20 ml (4 t) vinegar
- Place all the ingredients together in a medium saucepan and stirring continually; bring the sauce to the boil.
- Reduce the heat and simmer for two minutes.
- Remove from the heat and keep warm.
- Cream the butter and the sugar together until the butter is pale and soft.
- Beat in the apricot jam.
- Beat in the egg.
- Dissolve the bicarbonate of soda into the milk.
- Sift together the cake flour and the salt and add to the batter alternatively with the milk.
- Beat in the vinegar.
- Spoon the batter into an ovenproof pudding bowl or individual ramekins that have been sprayed with non-stick spray.
- Pour half of the caramel sauce over the batter.
- Bake the malva pudding in an oven preheated to 180˚C for 40 minutes (20 minutes for individual puddings) or until risen and golden.
- Remove from the oven and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.
- Serve hot with custard, cream or ice cream.