This weekend I made Malva pudding for a party. Most people love my Malva pudding, though it certainly is not for dieters. A few years ago I needed a recipe for Malva pudding in a hurry and had none of my cookbooks, so I did what anyone of my generation would do, and Googled a recipe. I downloaded this one off the internet and now have no idea who the recipe originally belonged to. It is divine though, and I have added ½ a teaspoon of ginger to the recipe to make it my own.
Malva pudding is an Afrikaner pudding that is of Cape Dutch origin, and you can find many versions of it throughout South Africa. Some are more decadent than others; some are dreadful heavy cakey desserts like those served at my boarding school (to which the titles stogy and brick come to mind), but this one is rich and flavorful and just what a good warming winter pudding should be. There are some, who say that Malva pudding has to have vinegar added, but mine doesn’t and most people love it sans vinegar. If you feel it needs it for authenticity, chuck a teaspoonful into the batter. The pudding has a rich cream sauce poured over it straight as it comes out of the oven which soaks in.
Malva Pudding Recipe
Serves 6-8 (I usually have to double this recipe as everyone wants seconds!)
1 heaped tablespoon butter
3 heaped tablespoons apricot jam
1 cup flour
½ a teaspoon of ginger
1 teaspoon bicarbonate of soda
½ cup sugar
½ cup milk
Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Bake at 180C / 375F for 30 minutes until the top is browned (If it is browning too quickly, cover either with a lid or tinfoil) I tend to under bake mine slightly for a more gooey dessert in the middle, but if you want a firmer texture, bake till a skewer comes out clean. Serve warm with custard and cream.
If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.
1 cup cream
4oz / 100g butter
½ cup sugar
60 ml hot water.
Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in. Serve warm with custard or ice cream although the dessert is so rich it hardly needs any accompaniment.