South AfricaAfrica
Malva Pudding
A soft sponge flavored with apricot preserves and a little vinegar is baked until caramelized on top, then soaked while hot with a buttery cream sauce so that it turns moist and sticky. It is served warm, with custard or ice cream if you like.
Ingredients
- 1½ cupsGranulated sugar1 cup for the batter, 1/2 cup for the sauceBuy 1 bag
- 2Eggs (large)Buy 1 carton
- 2 tbspApricot preservesBuy 1 jar
- 1 cupAll-purpose flourBuy 1 bag
- 1 tspBaking sodaBuy 1 box
- ¼ tspTable saltBuy 1 canister
- 8 tbspUnsalted butter2 tbsp for the batter, 6 tbsp for the sauce, plus a little for the dishBuy 1 package
- 1 tspDistilled white vinegarBuy 1 bottle
- ½ cupWhole milkBuy 1 carton
- 1 cupHeavy creamfor the sauceBuy 1 carton
- 1 tspVanilla extract (pure) (optional)for the sauceBuy 1 bottle
Method
Heat the oven to 350°F (175°C) and butter a 20 x 20 cm baking dish.
Beat 1 cup of the sugar with the eggs until thick and pale, then beat in the apricot preserves.
Whisk the flour, baking soda, and salt together; melt 2 tbsp of the butter and stir it with the vinegar and milk.
Fold the flour mixture and the milk mixture alternately into the egg mixture to make a smooth batter, pour it into the dish, and bake until deep brown and a skewer comes out clean, about 40 minutes.
Meanwhile, heat the cream, the remaining butter and sugar, 1/4 cup water, and the vanilla if using, stirring until the sugar dissolves.
Pour the hot sauce slowly over the pudding as soon as it comes out of the oven, let it soak in for 10 minutes, and serve warm.