Malva Pudding is a traditional South African recipe for a dessert that is basically a sticky toffee pudding, but made as two components and combined at the end. The full recipe is presented here and I hope you enjoy this classic South African dish of: Malva Pudding.
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This is the traditional South African version of Malva Pudding, which is common to much of Southern Africa and is, effectively, a kind of sticky toffee pudding.
Ingredients:
For the Pudding:
225g caster sugar
1 egg
1 tbsp apricot jam
115g self-raising flour
1 tbsp bicarbonate of soda
pinch of salt
200ml milk
1 tbsp butter, melted
1 tbsp white wine vinegar
For the Sauce:
200ml single cream
175g butter
225g caster sugar
100ml hot water
Method:
Begin with the pudding. Whisk together the sugar, egg and jam in a bowl until pale and creamy. Sift the flour, bicarbonate of soda and salt into a separate bowl.
Stir half the milk into the sugar and jam mix and whisk to combine then fold-in half the flour mixture. Now add the remaining milk and the remainder of the flour mixture. Finally fold-in the melted butter and vinegar.
Pour the batter into a well-greased 500ml heat-proof pudding basin and cover with foil, securing with string. Place in an oven pre-heated to 200°C and bake for about 50 minutes, or until browned and firm to the touch.
As the pudding is cooking, make the sauce. Add all the ingredients to a pan and heat over low heat until the sugar has dissolved. Bring the pudding out of the oven and pour the sauce over the top. Allow to stand for a few minutes, so that the pudding absorbs some of the sauce then turn out onto a plate and serve.
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