How to Make Perfect Malva Pudding

Malva Pudding. Malva Pudding, South African Baked Dessert. This is more delicious than the sum of its parts! Malva pudding is a sweet and rich cake of Cape Dutch origin, that is as entrenched in the Afrikaans culture as koeksisters or melktert.

African, Apricot Jam, Cake Flour, Sugar, Dessert. A sweet pudding of Dutch origin, Malva Pudding is usually served hot with custard or ice-cream. Made with apricot jam, this typical South African dessert has a spongy, caramelised texture. You can cook Malva Pudding using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Malva Pudding

1. You need 250 ml of castor sugar.
2. You need 2 of large eggs.
3. It's 15 ml of smooth apricot jam.
4. It's 310 ml of all-purpose flour.
5. It's 5 ml of bicarbonate of soda.
6. Prepare 1 ml of salt.
7. It's 30 ml of butter.
8. It's 1,5 tbsp of white vinegar.
9. It's 125 ml of milk.
10. Prepare of ●● Sauce ●●.
11. You need 500 ml of fresh cream.
12. You need 125 ml of butter.
13. Prepare 125 ml of brown sugar.
14. Prepare 100 ml of water.
15. Prepare 30 ml of brandy (optional).

May be you need a dessert to add to your repertoire that you can serve for your African theme party. Maybe you desire a dessert that is rich and sinfully Delicious. This Malva cake can satisfy your needs and desires. Malva pudding is a sweet pudding of South African origin.

Malva Pudding instructions

1. Preheat the oven to 180°C.
2. Beat the castor sugar and eggs together until light and fluffy.
3. Add the smooth apricot jam and vinegar then mix well..
4. Sift the flour, bicarbonate of soda and salt together..
5. In a saucepan, melt the butter and add the milk..
6. Fold the milk mixture into the main mixture..
7. Pour into a medium to large greased baking dish and bake for 40-45 minutes or until a knife inserted into the centre comes out clean..
8. Place all the ingredients for the sauce into a saucepan and stir over moderate heat until the butter has melted and the sugar dissolved..
9. Pierce the hot pudding several times with a skewer so that the sauce can be absorbed. Pour over the sauce and rest for 10 minutes. Serve with custard or cream..

It contains apricot jam and has a spongy caramelized 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. Remove from the oven and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding. Serve hot with custard, cream or ice cream. Use dark brown sugar for a sweeter, more caramel-tasting malva.