It was only late last year when I discovered, to my horror, that Malva pudding is not a universally known and loved dessert. Perfect for wintry days curled up next to the fire, this rich and filling dish is without a doubt one of my most favourite after dinner treats.
A popular dessert found in almost every South African restaurant, Malva Pudding is of Cape Dutch origin and its name is purportedly derived from a Malvasia dessert wine from Madeira which used to be consumed together with the pudding. Everyone and their grannies claim to have the best recipe for this dish, but the one below is really easy to make and uses ingredients that you generally have lying around in the kitchen anyway, so it’s a winner for lazy cooks like me.
1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml water/Orange juice/Sherry/Brandy
- Set oven to 190°C.
- Beat castor sugar and eggs until fluffy then add the jam and beat until creamy.
- Sift dry ingredients into separate bowl.
- Melt butter in a small pot on a medium heat and add the vinegar and milk
- Now add the above mixture to the sifted ingredients and mix well.
- Add the eggs, sugar and jam mixture and mix.
- Pour into an ovenproof casserole dish that can take about 2 liters.
- Place in the preheated oven for 45 minutes until the top is nicely browned.
- Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.
Serve it warm with ice-cream or custard and your family will love you forever.