WHY DOES MY PUDDING SINK IN THE MIDDLE?

A little dip is fine. If it is a huge dip, it's likely that you are removing it from the oven too soon.

CAN I MAKE THIS GLUTEN-FREE?

Yes, substitute with gluten-free flour.

WHAT CAN I BAKE THIS PUDDING IN?

A glass baking dish, a ceramic baking dish, or even muffin tins for mini malva's.

GRANMA'S MALVA PUDDING (SOUTH AFRICAN DESSERT!)

Name: GRANMA'S MALVA PUDDING (SOUTH AFRICAN DESSERT!)
Total time: PT-491970H43M45S
Yield: 6
Cuisine: South African
Ingredients: 2 large eggs; 180 g white granulated sugar; 2 tablespoons apricot jam (apricot jelly); 2 tablespoons butter (about 30 g); 2 teaspoons white wine vinegar; 150 g all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 80 ml milk; 300 ml heavy cream/whipping cream; 100 g unsalted butter; 90 g sugar; 1/4 cup hot water; 1 teaspoon vanilla extract

Description

Granma's Malva Pudding (South African Dessert!) is an easy, baked pudding that is rich and covered in a sweet, buttery caramel-like sauce. It is the ultimate comfort food! Malva pudding is one of South Africa's best desserts! Don't forget to serve it with custard or ice cream on the side!

Ingredients

Scale

2 large eggs

180 g white granulated sugar

2 tablespoons apricot jam (apricot jelly)

2 tablespoons butter (about 30 g)

2 teaspoons white wine vinegar

150 g all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

80 ml milk

FOR THE SAUCE

300 ml heavy cream/whipping cream

100 g unsalted butter

90 g sugar

1/4 cup hot water

1 teaspoon vanilla extract

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Instructions

EQUIPMENT NEEDED:

Electric beater/hand-held mixer.

MAKE THE BATTER

Start by preheating your oven to 338°F (170°C). Grease a medium-sized baking dish.
Beat the eggs and sugar together until they form a thick, yellow, custard-like texture. About 1-2 minutes. This step is crucial for creating that rich, spongy texture we love.
Beat in the apricot jam.
Melt the butter (DON'T BOIL). Add the butter and the vinegar to the batter and stir until smooth.
Then add the flour, baking soda, and salt. Then add the milk and stir until combined.
Pour the batter into your prepared baking dish and bake for 30-40 minutes until golden and springy to the touch. A toothpick inserted into the center should come out clean.

THE SAUCE

While the pudding is baking, it’s time to make the sauce:
Heat the cream, butter, sugar, and hot water in a saucepan over medium heat until the sugar dissolves and the butter melts.
Stir in the vanilla essence—and if you’re feeling festive, this is where you add that shot of whiskey for a caramel-like depth.
Once the pudding is out of the oven, poke holes all over the top with a toothpick. Pour the hot sauce evenly over the pudding, letting it soak in completely
Allow to stand for 10 minutes before serving.
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Notes

Planning ahead? Malva pudding is an excellent make-ahead dessert. Simply prepare the pudding as instructed, but save half the sauce. Pour half the sauce over the pudding right after baking, and reserve the rest for reheating. When it’s time to serve, gently reheat the pudding and drizzle the remaining sauce over the top for that fresh-from-the-oven taste.

Serve your malva pudding warm with a scoop of vanilla ice cream, a drizzle of Amarula, warm custard, or a dollop of fresh cream.

Category: Baking, Desserts
Method: Baking
Cuisine: South African