Malva pudding is a sweet, baked dessert originally brought to the Cape by Dutch settlers. With the inclusion of apricot jam it became a uniquely South African dessert still enjoyed today.
While there are various claims as to the origin of its name we’ve adopted the marshmallow story. Marshmallow is plant that produces a spongy substance. Traditionally, this was the essential ingredient in creating the spongy texture in old-fashioned sweets known in the Afrikaans language as malvalekkers. Accordingly, the “malva” in malva pudding refers to its light, spongy texture.
Recipe by: GOLD Restaurant
Serves: 8-10 (generous servings)
Preparation: 15 minutes
Cooking: 45 minutes
T = tablespoon
t = teaspoon
- 250 ml (1/2 cup brown or white sugar)
- 1 egg
- 15 ml (2 T) soft butter (plus extra for greasing)
- 15 ml (2 T) smooth apricot jam
- 250 ml (1 cup) cake flour
- 10 ml (2 t) bicarbonate of soda
- ¼ t salt
- 250 ml (1 cup) milk
- 10 ml (2 t) wine vinegar
- 10 ml (2 t) vanilla essence
- ½ x 400g tin evaporated milk
- 100 g unsalted butter
- 125 ml (1 cup) brown, white or treacle sugar
- 60 ml (1/4 cup) hot water
- Preheat the oven to 180°c.
- Using the extra butter grease a large ovenproof bowl or baking dish.
- In a separate bowl beat together the sugar, egg, butter, and jam until pale and fluffy.
- Sift together the flour, bicarbonate of soda and salt and fold into the egg mixture.
- Combine the milk, vinegar and vanilla essence and fold into the egg mixture until thoroughly mixed.
- Pour into the ovenproof bowl or baking dish and cover with lightly oiled foil.
- Bake for 45 minutes until firm.
To prepare the sauce
- Combine the sauce ingredients in a saucepan. Over a low to medium heat, stir until the butter melts, the sugar has dissolved and the sauce is heated
- through. Pour directly over the pudding as it comes out of the oven.
- Spoon pudding into dessert bowls.
- Serve hot with ice cream or custard.
At GOLD Restaurant we serve ours with a sprinkling of edible gold dust.