Now please forgive me if this sounds more like a love story than a blog post but, you see, this is no ordinary dessert. I grew up in South Africa and, as such, this beautiful number was the climax of every family gathering and is always talked about with due reverence and nostalgia. It is everything I want in a dessert. There’s nothing over complicated here – just a hot, sweet, spongy dessert served with lashings of custard. But I defy anyone to make this and tell me they don’t like it. It’s so delicious. Give it a go!
2 tbsp smooth apricot jam
1 cup caster sugar
1 1/4 cups flour
A pinch of salt
1 tsp baking soda
2 tbsp butter
1 tsp white wine vinegar
1/2 cup of milk
For the sauce:
1/2 cup butter
1 cup single cream
1/2 cup sugar
1/2 cup water
- Preheat oven to 180 degrees celsius.
- Grease up an oven dish (20cm x 30cm) with butter or cooking oil.
- Beat the eggs, caster sugar and jam together until smooth.
- In a separate bowl, sift together the flour, baking soda and salt and set aside.
- Melt the butter and add the milk and vinegar to it. Stir to combine.
- Add the milk mixture and the flour mixture alternately to the egg mixture, beating vigorously until smooth.
- Pour batter into the greased oven dish and bake for 35 to 40 minutes until dark brown.
- About 5 minutes before taking it out of the oven, heat the sauce ingredients until the sugar has dissolved and the sauce is steaming hot.
- After removing the pudding from the oven, immediately pour the sauce over it and let it stand for 10 minutes.
- Serve with copious amounts of thick custard and enjoy!
The baked Malva Pudding, straight out of the oven.
The Malva Pudding in the process of absorbing the sauce.
The Malva Pudding once the sauce has all been absorbed.
Hope that you enjoy this dish. Please feel free to leave any questions or comments. 😊