Author Notes
Malva pudding is a traditional South African dessert which is just one of many great recipes passed onto me by me late mother. As many South Africans who have moved to other countries all over the world, this is a dessert that has never been left behind and graced many tables in Los Angeles, London, Dallas, Sydney and Toronto. Although this pudding is baked in the oven , it closely resembles a steamed pudding, which is very popular in South Africa. - foodfanatic —foodfanatic
Test Kitchen Notes
If bread pudding with whiskey sauce had a beguiling and sophisticated younger cousin, this would be it. The pudding was perfectly moist, surprisingly light, and delicately flavored with the apricot preserves and sherry cream. Guests went home with thick slices to enjoy with their morning coffee, and many later commented that they simply could not decide whether it more delicious hot from the oven, or cooled from the fridge (I, myself, politely refuse to commit to either). I used an 8 x 10” glass pan, and found it helpful to cover loosely with foil after 30 minutes in the oven to keep the top from browning too much. - Jennifer Ann —The Editors
Ingredients
- Malva Pudding
-
2 cups
sugar
-
4
eggs
-
2 tablespoons
apricot preserves
-
2 cups
all purpose flour
-
2 teaspoons
baking soda
-
1/2 teaspoon
salt
-
4 tablespoons
butter
-
2 teaspoons
distilled vinegar
-
1 cup
milk
- Malva Sauce
-
1 cup
heavy whipping cream
-
4 ounces
butter
-
1/2 cup
sugar
-
1/2 cup
medium cream sherry
Directions
- Malva Pudding
-
Preheat oven to 350 F.
-
Beat the sugar and the eggs in a food processor until well combined. Add the apricot preserves and beat to blend.
-
Sift the flour , baking soda and salt into a separate bowl. Melt the butter in a small heavy-based saucepan and add the vinegar and milk.
-
Fold the dry ingredients and the milk mixture alternately into the egg mixture and pour into a buttered glass or ceramic baking dish. Bake for 45 - 50 minutes.
- Malva Sauce
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Combine all the sauce ingredients in a small heavy - based saucepan and bring to a slow boil.
-
Pour the sauce over the pudding as soon as it comes out of the oven. Pierce the pudding a few times with a skewer to allow the sauce to soak in .
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Serve with a homemade vanilla custard.
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