Malva Pudding Recipe

Introduction

Malva pudding is a beloved South African dessert known for its rich, spongy texture and sweet apricot flavor. This warm pudding soaked in a creamy sauce is perfect for cozy gatherings or a comforting treat any time of year.

Ingredients

• ¾ cup sugar
• 2 large eggs
• ¼ cup apricot jam
• 1 teaspoon white vinegar
• 2 tablespoons unsalted butter, melted
• ½ cup milk
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup heavy cream
• ½ cup evaporated milk
• ½ cup powdered sugar
• ½ cup butter
• 2 teaspoons vanilla

Instructions

1. Step 1: Preheat your oven to 350° Fahrenheit. Spray an 8×8-inch cake pan with baking spray and set aside.
2. Step 2: In a medium bowl, use a hand mixer to beat together the sugar and eggs until the mixture is light and lemon-colored. Stir in the apricot jam until well combined. Add the melted butter, vinegar, and milk, mixing for another 1-2 minutes.
3. Step 3: In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this dry mixture to the egg mixture, mixing for 2-3 minutes until fully combined.
4. Step 4: Pour the batter into the prepared baking dish. Bake for 30-45 minutes. After the first 15 minutes, cover the pudding loosely with foil to prevent the top from darkening too much. The pudding should rise and turn an even golden brown.
5. Step 5: While the pudding bakes, prepare the cream sauce. In a medium pot over medium heat, combine the heavy cream, evaporated milk, powdered sugar, butter, and vanilla. Whisk continuously until all ingredients melt and blend smoothly.
6. Step 6: When the pudding comes out of the oven, evenly pour the warm cream sauce over it while it is still hot.
7. Step 7: Let the pudding sit for at least 10 minutes to absorb the sauce. Serve warm for the best flavor and texture.

Tips & Variations

• Use a light apricot jam for a milder fruit flavor, or try peach preserves for a subtle twist.
• If you prefer, substitute evaporated milk with regular milk for a lighter sauce.
• Covering the pudding with foil after 15 minutes prevents it from burning while still allowing it to brown nicely.
• For extra richness, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage

Store leftover Malva pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to warm through before serving. The pudding may firm up when cold, so warming helps restore its soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Malva pudding dairy-free?

Yes, you can substitute butter with a plant-based margarine and use coconut or almond milk instead of dairy milk and cream for a dairy-free version. The texture and flavor will be slightly different but still delicious.

Is Malva pudding gluten-free?

Traditional Malva pudding uses all-purpose flour, which contains gluten. For a gluten-free option, try a gluten-free baking flour blend, making sure it includes baking soda and other leavening agents.

Malva Pudding Recipe

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Malva pudding is a classic South African dessert known for its sweet, spongy texture soaked in a rich, creamy sauce. This baked treat combines apricot jam, a hint of vinegar, and a buttery batter that bakes to golden perfection and is finished with a luscious vanilla cream sauce poured over the warm pudding, making it irresistibly moist and flavorful.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: South African

Ingredients

Scale 1x2x3x

For the Pudding

• ¾ cup sugar
• 2 large eggs
• ¼ cup apricot jam
• 1 teaspoon white vinegar
• 2 tablespoons unsalted butter, melted
• ½ cup milk
• 1 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

For the Cream Sauce

• ½ cup heavy cream
• ½ cup evaporated milk
• ½ cup powdered sugar
• ½ cup butter
• 2 teaspoons vanilla extract

Instructions

1. Preheat and prepare baking dish: Preheat your oven to 350° Fahrenheit (175°C). Lightly spray an 8×8 inch cake pan with baking spray and set aside to keep the pudding from sticking.
2. Mix sugar and eggs: In a medium bowl, using a hand mixer, beat together the sugar and eggs until the mixture is light and lemon-colored, indicating it is well aerated and fluffy.
3. Add wet ingredients: Stir in the apricot jam until well combined. Then add the melted butter, white vinegar, and milk, mixing everything for an additional 1-2 minutes until smooth and uniform.
4. Sift dry ingredients and combine: In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix thoroughly for 2-3 minutes until fully incorporated and smooth.
5. Bake the pudding: Pour the batter into the prepared cake pan and place it in the oven. Bake for 30-45 minutes. After the first 15 minutes, cover the pudding loosely with foil to prevent the top from browning too much. The pudding will rise and become an even golden brown when done.
6. Prepare cream sauce: While the pudding bakes, combine the heavy cream, evaporated milk, powdered sugar, butter, and vanilla extract in a medium saucepan. Heat over medium flame, gently whisking until all ingredients melt together into a smooth, cohesive sauce. Do not boil.
7. Soak pudding with sauce: Once the pudding is out of the oven and still hot, pour the warm cream sauce evenly over its surface, allowing the pudding to soak up the sauce, which adds richness and moisture.
8. Rest and serve: Let the pudding stand for at least 10 minutes to fully absorb the sauce before serving. Best enjoyed fresh and warm for optimal flavor and texture.

Notes

• Covering the pudding with foil after 15 minutes of baking helps prevent the top from burning while allowing the inside to cook through.
• The apricot jam adds a subtle fruity sweetness which is signature to traditional Malva pudding.
• This pudding is best served warm; leftovers can be refrigerated and gently reheated.
• You can substitute evaporated milk with regular milk for a lighter sauce, though it will be less creamy.
• Using unsalted butter allows better control of the overall salt content in the pudding.

Keywords: Malva pudding, South African dessert, apricot jam pudding, baked pudding, cream sauce pudding