Serves 10
65 min
South African Malva Pudding
Recipe GLPR2ba706431bf604
A classic South African comfort dessert featuring a tender, crumbly sponge cake infused with apricot jam and vinegar, topped with a warm, creamy butterscotch sauce that soaks into the cake. Served warm, this indulgent pudding pairs rich caramel flavors with the subtle tang of fruit, creating a deeply satisfying treat.
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Ingredients
1 large egg
1 cup (200 grams) granulated sugar
1 tablespoon unsalted butter
1 tablespoon apricot jam
1 teaspoon apple cider vinegar
1 cup whole milk
1 cup all-purpose flour
1 teaspoon baking soda
1 generous pinch salt
135 grams (9 tablespoons) unsalted butter, for sauce
112 grams (about 1/2 cup plus 1 tablespoon) granulated sugar, for sauce
3/8 cup (6 tablespoons) water
3/4 cup heavy cream
1 generous pinch salt, for sauce
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round baking dish or similar sized baking pan with butter or cooking spray.
In a large mixing bowl, cream together the 1 tablespoon of butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg until fully incorporated, then stir in the apricot jam until well combined.
In a separate small bowl, combine the apple cider vinegar with the whole milk and let sit for 1 minute to curdle slightly.
In another bowl, whisk together the flour, baking soda, and generous pinch of salt.
Alternately add the dry ingredients and the curdled milk mixture to the butter-sugar mixture, beginning and ending with the dry ingredients. Stir until just combined—do not overmix.
Pour the batter into the prepared baking dish, spreading it evenly.
To make the sauce, melt 135 grams of butter in a medium saucepan over medium heat. Stir in 112 grams of granulated sugar and 6 tablespoons of water, stirring constantly until the sugar dissolves.
Remove the pan from heat and stir in the 3/4 cup heavy cream and a generous pinch of salt until smooth and well combined.
Carefully pour the warm butterscotch sauce over the cake batter in the baking dish. Do not stir—the sauce will sink down and create the pudding texture.
Bake for 40-45 minutes, until the cake is golden brown on top and the edges are set, though the pudding will still have some movement when the pan is gently shaken.
Remove from the oven and allow to cool for 5-10 minutes before serving. The pudding should have a soft, spongy cake top with a warm, creamy sauce beneath.
Serve warm, spooning both cake and sauce into each bowl. Optionally top with whipped cream or vanilla ice cream if desired.
