South African Malva Pudding

South African Malva Pudding

Malva pudding is a sweet pudding of South African origin.It contains apricot jam and has a spongy caramelised texture.

A cream sauce is often poured over it while it is hot, and it is usually served hot with custard and/or ice-cream. Many South African restaurants offer it.

ORIGIN AND HISTORY

There are actually a number of theories around the origin of malva pudding. The desert comes from South Africa. But what its name stems from is a bit unclear.

It is told that Malva pudding was once flavoured with the leaves of geranium, which, in Afrikaans, translates to Malva. But some say it got its name from a woman called Malva. And others, that it was flavoured with Malvasia wine.

Although malva pudding has been around for a while, it really became popular in the 1980s, when restaurants, including Boschendal near Cape Town, started to offer this apricot pudding cake on their menu.

FREQUENTLY ASKED QUESTIONS

CAN YOU FREEZE MALVA PUDDING?

Allow the baked pudding to cool then wrap with foil and freeze for up to 3 months. Reheat from frozen for 30 minutes or until hot throughout. Malva pudding can also be made in advance and kept in the fridge for up to a day in advance. Reheat before serving.

EQUIPMENT

Measuring cups and spoons

8-inch (20cm) square baking dish

Mixing bowls

Saucepan

RECIPE INGREDIENTS

Cake:

6 floz/170ml whole milk

3oz/85g dark brown sugar

2 large eggs

3 tablespoons apricot jam, strained

1oz/30g butter, melted

1 teaspoon apple cider vinegar

7½ oz/213g all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

a pinch of salt

Sauce:

4floz/115ml heavy cream

4floz/115ml whole milk

4oz/115g butter

4oz/115g sugar

1/4 teaspoon salt

DIRECTIONS ON SOUTH AFRICAN MALVA PUDDING

Preheat your own to 350°F (180°C).

Grease an square baking dish with butter.

Whisk together the milk, brown sugar, eggs, apricot jam, melted butter, and vinegar until they are thoroughly combined.

In another mixing bowl, whisk together the dry ingredients, the flour, baking powder, baking soda, and salt in a medium-sized mixing bowl.

Then combine the dry with the wet ingredients until thoroughly combined.

Pour the mixture into your prepared baking pan and bake for about 30-40 minutes until you can insert a knife and it comes out clean.

Making your sauce:

In a saucepan over medium heat, combine the cream, milk, butter, sugar, and salt. Heat until the butter is melted and the sugar is dissolved.

Once the pudding is finished, poke holes all over the hot pudding with a skewer and then pour the warm sauce over the pudding. Let the pudding rest for at least 30 minutes before serving warm.