Malva Pudding

South African Apricot pudding is a simple enough desert thats sweet moist and delish. I had it while on holidays there and had to make it again once I got back.

From wikipedia.

Malva Pudding is a sweet pudding of Dutch origin, usually served hot with custard and/or ice-cream. It is made with apricot jam and has a spongy caramelized texture. It is often found on the dessert menu of South African restaurants. It is supposdly named after a woman called Mlva who invented it.

My recipe was an amalgamation of a few I found online I found this recipe online.

What was interesting to me was the addition of vinegar. I assume it is simply to provide an acid to re-act with the soda and cause the pudding to rise. Certainly there was no discernible vinegar taste from it that I could identify.

Other recipes refer to a sauce. This confused me, so I've renamed it "cooking liquor", as it is a licquid that poured in and the pudding cooks in it. You will still need some custard/ cream/ ice-cream etc. to counter the rich sweetness of the pudding.

No photos unfortunately. The pudding didn't last long enough. Maybe next time

Recipe

30g butter
1/2 cup Sugar ( I used brown)
2 medium eggs
30 ml (2 tablespoon) apricot jam
5ml (1 teaspoon) bicarbonate of soda
1cup cake flour
Pinch of salt
125ml (½ cup) milk
20ml (4 teaspoons) vinegar

Sauce:
375 ml (1½ cups) cream
125 g. butter
Pinch salt
200ml Sugar ( I used brown)
15ml (1 tablespoon) apricot jam

Method

1. Pre heat oven to 200C
2. Cream the butter and sugar together, beat in the egg until light and fluffy.
3. Add jam and beat.
4. Dissolve the bicarb in the milk.
5. Sift the flour and salt together and add to the mixture alternately with the milk.
6. Make the Cooking liquor(See below)
7. Lastly add the vinegar.
8. Pour the mixture into a buttered deep ovenproof dish ( approx 2 litres)
9. Pour over half the Cooking liquor, cover and bake for 30 minutes.
10. Pour over the balance of the Cooking liquorand bake uncovered for 20 minutes until the centre of the pudding is done, but the sauce must still bubble around the sides.

Cooking liquor:

1. Mix all the ingredients together, bring to the boil and simmer, stirring all the time for 2 minutes.