Cape Malay Malva Pudding | Traditional South African Dessert
Malva pudding is a decadent South African dessert nostalgic to locals. It's a rich toffee caramel sponge soaked in a creamy sauce and served with homemade custard.
Servings 12 portions
Ingredients
For the malva cake
- 2 (2) eggs - large
- 15 g (1 tablespoon) butter
- 15 g (1 tablespoon) oil - neutral cooking oil
- 200 g (1 cups) light brown sugar
- 1 g (¼ teaspoon) vanilla extract
- 3 g (½ teaspoon) salt
- 45 g (3 tablespoon) apricot jam - note 1
- 15 g (1 tablespoon) vinegar - note 2
- 190 g (¾ cups) milk
- 150 g (1 cups) flour - all-purpose - note 3
- 4 g (1 teaspoon) baking soda - note 4
For the sauce
- 200 g (¾ cups) cream - note 5
- 100 g (½ cups) water
- 100 g (½ cups) light brown sugar
- 50 g (3 ½ tablespoon) butter
- 1 g (1 teaspoon) vanilla extract
To serve
- 200 grams (¾ cups) custard - hmemade custard or store bought
Instructions
- Set your oven to 170°C (338°F) with the fan on, without using the grill.
- In a saucepan over medium heat, add milk, light brown sugar, salt, vanilla extract, cooking oil, apple cider vinegar, smooth apricot jam, and butter. Stir until the butter melts. Bring to a warm temperature without boiling, then set it aside at room temperature.
- Crack the eggs and place them in a stand mixer. Whisk on medium-high until fluffy and holding their peaks. While the eggs are whisking, sieve the plain flour and bicarbonate of soda together.
- Once the eggs are fluffy, add the milk-apricot jam mixture to the flour and bicarbonate of soda. Mix thoroughly to combine. When the wet mixture is smooth, fold in half of the whisked eggs. Once they’re combined, fold in the remaining eggs, being gentle to keep the mixture airy and light.
- Butter your baking dish with room-temperature butter. Carefully pour the mix into the baking dish and bake for 40 minutes, or until a toothpick inserted comes out clean.
- While the sponge is cooking, heat the sauce ingredients in a saucepan until starting to simmer.
- Once cooked, poke holes with a fork or toothpick in the sponge while warm. Pour the hot sauce all over it, and spoon over any sauce pooling on the sides.
- Wait for 15 minutes until the sponge has soaked up all the sauce, then serve while warm with homemade custard and/or vanilla ice cream.
Video
Notes
- Apricot jam — Smooth apricot jam is traditional.
- Vinegar — Brown vinegar (malt vinegar) or apple cider vinegar. Otherwise, use lemon juice.
- Flour — Pain all-purpose flour. If not using baking soda or vinegar, use self-raising flour.
- Baking soda — In conjunction with vinegar, make the cake rise. You can replace the baking soda with baking powder and remove the vinegar.
- Cream — Heavy cream makes an exceptional malva pudding. Many local recipes use evaporated milk instead, which is more cost-friendly and also delicious.
Nutrition
Serving: 60grams Calories: 297kcal Carbohydrates: 41g Protein: 4g Fat: 14g Saturated Fat: 8g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.2g Cholesterol: 68mg Sodium: 267mg Potassium: 135mg Fiber: 0.3g Sugar: 28g Vitamin A: 484IU Vitamin C: 0.4mg Calcium: 83mg Iron: 1mg
Keywords:cape malay malva pudding, malva pudding, south african dessert
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