Malva Pudding: The Warm South African Dessert That’ll Ruin All Others

Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit), fan assisted without the grill.

In a saucepan over medium heat, combine 190 grams of milk, 200 grams of light brown sugar, 3 grams of salt, 1 gram of vanilla extract, 15 grams of cooking oil, 15 grams of apple cider vinegar, 45 grams of apricot jam, and 15 grams of butter. Warm until the butter melts, then set aside to cool.

Crack 2 eggs into a stand mixer and whisk on medium high until fluffy.

Sift 150 grams of plain flour and 4 grams of bicarbonate of soda into a bowl.

Butter a baking dish measuring 24 cm by 18 cm by 5 cm.

Add the warm milk mixture to the sifted flour and mix until combined, ensuring no lumps remain.

Fold half of the whipped eggs into the mixture, then fold in the remaining eggs gently to keep it airy.

Pour the batter into the prepared baking dish and place it in the oven for about 40 minutes.

In a saucepan, combine 100 grams of water, 100 grams of light brown sugar, 200 grams of heavy cream, 5 milliliters of vanilla essence, and 50 grams of butter. Bring to a bare simmer and remove from heat.

For the optional egg custard, in another saucepan, combine 380 grams of milk, 100 grams of heavy cream, 4 egg yolks, 30 grams of butter, 100 grams of sugar, 4 grams of vanilla extract, 2 grams of salt, and 30 grams of corn starch. Whisk and cook over low heat until it thickens.

Check the pudding by inserting a skewer; if it comes out clean, it's done. Poke holes in the hot pudding with a fork and pour the sauce over it, allowing it to soak for 10 to 15 minutes before serving.

Equipment Needed

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