It’s been ages since I have done a guest post. When Paarul invited bloggers to feature on her blog, I took the opportunity hands down. She wanted the post to appear last month, but thanks for lousy net back home, I wasn’t able to get back to her as soon as I wished to with her requests. Finally I am appearing on her page and I am so glad!
The inspiration for making Malva Pudding came when Sayana posted about her tryst of eating the pudding at a buffet and then trying it at home. Her post was so tempting that I kept dreaming about making it till I finally got to make it! 😀 Malva Pudding is one of the luscious desserts that South Africa has to offer. I have no clue why it is called so, but I love how the name of the pudding sounds – rings a bell, right? 🙂 Just like the Sticky Date Pudding, the base is a cake, not the jiggly dish that we Indians are used to, soaked and topped with a calorific, rich, decadent sauce.
Wouldn’t you want to know what makes the pudding stand out, even though it looks like a normal, harmless sponge cake? Head on to Paarul’s space to read more of the post and the recipe too… 🙂 And yes, do not forget to share your feedback!
- FOR PUDDING:
- 30 gm butter
- 1/4 cup brown sugar
- 4 tbsp apricot jam
- 1 large egg
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vinegar
- FOR SAUCE:
- 200 ml cream
- 100 gm butter cut into blocks
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1/2 cup boiling water
- Preheat oven to 180 degrees. Keep a small pudding pan ready.
- Cream butter and sugar till fluffy. Add in the apricot jam and egg and beat till combined.
- Sift together the dry ingredients. Add half the mixture and half the milk and beat till combined.
- Add in the remaining flour mixture with the remaining milk and beat again. Beat in the vinegar.
- Pour into the pan and bake for 30-40 minutes till skewer comes out clean.
- Meanwhile, combine all ingredients for the sauce and cook on low flame till it becomes a homogeneous mixture. Keep warm.
- When the pudding is out of the oven, poke with a fork all over. Pour half the sauce over it, and allow it to rest for 30 minutes to soak up the sauce.
- To serve, warm the remaining sauce. Cut into slices, pour the sauce over and enjoy.
You can serve this pudding along with some ice cream or cold custard apart from the warm sauce.
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