Malva pudding is one of my favourite winter desserts. Actually, to be honest, it's one of my favourite anytime desserts, and one that I love to bake too (though Woolies has a divine version that comes so close to a homemade variety).
I've tried several recipes of this classic South African dessert, but my best probably comes from Helmine Myburgh's cookbook So Eet Ons Aan Die Kaap, which I found a few years ago on The Pretty Blog. It's light and luscious, and it tastes incredible, especially under lashings of custard.
Here's the recipe, worth printing out and keeping on the fridge.
For the batter:
- 20ml butter
- 250ml caster sugar
- 2 eggs
- 12,5ml fine apricot jam
- 5ml Royal Baking Powder
- 125ml milk
- 5ml brown vinegar
- 250ml cake flour, sifted
- a pinch of salt
For the sauce:
- 250ml cream
- 180ml sugar
- 125g butter
- 125ml boiling water
- 5ml vanilla essence
- Pre-heat oven to 180 degrees Celsius. Grease a deep medium-sized ovenproof dish.
- With electric beaters, cream butter with caster sugar. Add eggs one by one, and mix well after after each addition.
- Add apricot jam and mix well.
- Stir the Royal Baking Powder into the milk, then add the vinegar to the milk. Add the milk/baking powder/vinegar mixture alternately with the sifted flour and salt to the butter/sugar mixture, mixing well between each addition.
- Pour batter into greased baking dish, and bake for 45 minutes in the pre-heated oven or until an inserted skewer comes out clean. The pudding becomes dark on top very easily, so keep an eye on it while baking, and cover it with foil for the last 15 minutes, if necessary.
- While the pudding is baking, mix all the ingredients for the sauce in a small saucepan on the stovetop. Bring to a boil, then remove from heat. Cover with a lid to keep warm.
- When the pudding is done, remove from then oven, then pour over all of the sauce. Leave to stand for at least 15-30 minutes before serving. Serve with vanilla ice cream, custard, whipped cream, or all of the above.