Malva Pudding

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.

Would you like to know what the secret ingredient is in it? Yes, apricot jam! The spongy pudding base has the mild flavors of apricot jam and is soaked in a caramel sauce, topped with more! It is served with cold custard or ice cream. The pudding is really easy to make and a very good option if you want to serve your guests something new. I have baked it in one tray, but you can divide the batter into individual moulds and bake it for serving separately. It was totally loved and finished off by my guests.

This post was initially a guest post, which has got deleted from the blog it was meant to. Accordingly the post is updated on December 5, 2021…

Malva Pudding

Course Dessert

Cuisine South African

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Rafeeda

Ingredients

• 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

Instructions

• 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.

Notes

To make the pudding eggless, substitute with ¼ cup yogurt or ¼ cup extra milk.
You can serve this pudding along with some ice cream or cold custard apart from the warm sauce.

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