Zimbabwean Malva Pudding is a traditional Zimbabwean recipe for a sticky-toffee pudding that's made, in various forms, throughout Southern Africa. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Zimbabwean Malva Pudding.
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Ingredients:
For the Pudding:
220g sugar
1 egg
1 tbsp apricot jam (conserve)
180g plain flour
1 tsp baking soda
1 pinch salt
1 tbsp butter
1 tsp vinegar
For the Milk Sauce:
240ml double cream
180g butter
220g sugar
120ml hot water
Method:
Beat the eggs and sugar together very well then add the apricot jam. Sift the flour, baking soda and salt together in a bowl. Melt the butter and add vinegar. Add the liquid and solid ingredients to the egg mixture, alternating between one and the other. Beat together well and pour into a large covered dish.
Bake in an oven pre-heated to 180°C (350°F/Gas Mark 4) for about 45 minutes.
Add all the ingredients for the sauce together and melt in a saucepan on low heat. Pour the sauce (don't worry if it looks watery) over the pudding as it comes out of the oven. Serve immediately.