A Love Letter to Malva Pudding: A South African Treat

Dear Malva Pudding,

We didn’t think we believed in love at first sight (or rather, bite), but we were proven to be sorely mistaken. While at first we thought our relationship with you would just be a fling, it’s proven to be much more than that.  Our hearts have expanded along with our waistlines as you’ve shown us that it is appropriate to order dessert at breakfast, lunch, and dinner (but is it though?). You are unlike anything we’ve ever experienced, and we just can’t seem to get enough.

Your gooey interior, firm but soft exterior, and delicious sweet custard sauce are enough to make any gal swoon. Pairing you with another of our favorites, vanilla ice cream, is the only Ménage à trois we’d ever welcome.  It’s safe to say we are ready to take the next step: do you want to be exclusive?  We’ve talked to our friends with experience about the challenges of long distance, but we think we have found a solution (thanks to grandma’s recipe book!) that ensures you will be close to our hearts.   

Xoxo,

Danielle and Libby

Ingredients: 
220 g caster sugar 
2 free-range eggs 
1 T good-quality apricot jam 
175 g cake flour 
½ t bicarbonate of soda 
¼ t salt 
2 T butter, plus extra for greasing 
1 T vinegar 
½ cup milk 
Custard, for serving 

For the sauce: 
1 cup cream 
115 g butter 
50 g treacle sugar 
½ cup sherry 

Instructions:

Preheat the oven to 375°F.

Add the caster sugar, eggs, and apricot jam to a large mixing bowl and beat until pale and fluffy.

In a separate bowl, sift the cake flour, bicarbonate of soda and salt, and then whisk to incorporate. In a small saucepan over a low heat, melt the butter, and then stir in the vinegar and milk, mixing until combined.

Add the dry mixture to the sugary – egg mixture and combine. Add the buttery milk mixture and whisk until a smooth batter forms. Grease a large ovenproof bowl and pour in the mixture.

Bake for 35 to 40 minutes, or until sticky brown in color and an inserted skewer comes out clean. Pour the sauce over the warm pudding and serve with a thick custard.

To make the sauce: Add all the sauce ingredients to a saucepan over medium heat and stir until the butter is melted, the sugar is dissolved, and the sauce is heated through.

Recipe: 1 

Photo Source: 2