Now THIS is the stuff memories are made of. I grew up on my Mom’s home made malva pudding, fresh out the oven after a roast Sunday lunch on the verandah, and I would then smother it with a generous amount of cream. Nothing better.
If you’re not in the know, Malva pudding is a ubiquitous South African dessert originally of Dutch origin, and it’s comfort food personified, as good as a hug from Mom herself (Well, almost) And perfect fare for any post-world cup withdrawal blues. We had this the other day after our Greek Lamb & Feta Burgers…
Serves 8-10 | Preparation time 10 minutes | Cooking time 45-60 minutes
You can make in advance and freeze. And you can freeze left-overs for use at a later stage as well.
WHAT YOU’LL NEED
250ml flour (1 cup)
5ml (1tsp) bicarb/baking soda
Generous pinch of salt
250 ml sugar (1 cup)
1 Tbsp apricot jam
1 Tbsp butter
5 ml vinegar (1 tsp) or lemon juice
For the sauce:
125ml cream (½ cup)
125ml milk (½ cup)
250ml sugar (1 cup)
125ml hot water (½ cup)
WHAT TO DO
1. Sift together flour, bicarb and salt.
2. Beat the egg and sugar well in mixer.
3. Melt the butter and along with the vinegar and apricot jam add to the egg mixture.
4. Add the liquids alternately with flour to egg mixture and beat well.
5. Bake in a covered dish at 180c for 45 – 60 minutes until lightly golden in colour.
Melt all the ingredients together in a saucepan and pour over the pudding as soon as it comes out of the oven.
Serve with whipped cream or vanilla custard (or both!)