Malva Pudding
A beloved South African comfort food classic – a sticky, apricot-infused sponge cake drenched in a warm cream glaze.
- 40 min
- 333 kcal / serving
- easy
- vegetarian
- Protein
- 4.9 g
- Fat
- 13.9 g
- Carbs
- 46.9 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 150 g wheat flour
- 100 g sugar
- 1 pc egg (medium)
- 1 tbsp apricot jam
- 1 tsp baking soda
- 150 ml milk
- 100 ml heavy cream & 50 g butter (for the sauce)
- 50 g sugar (for the sauce)
Method
- Beat the egg and 100 g of sugar together until pale and thick, then whisk in the apricot jam.
- Fold in the flour alternately with the milk (with the baking soda dissolved into it) until a smooth batter forms.
- Pour the liquid batter into a greased baking dish and bake at 180 °C for 25-30 minutes until browned and spongy.
- For the sauce, warm the heavy cream, butter, and 50 g of sugar in a saucepan until the butter melts and the sugar dissolves.
- Pierce the surface of the hot cake deeply and thoroughly with a fork immediately upon pulling it from the oven.
- Pour the warm cream sauce evenly over the hot pudding, letting it soak in completely. Cut into 6 portions and serve warm.
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