Malva Pudding Recipe
As winter makes itself at home here in the Southern Hemisphere, it is time to move from fridge tarts, cheesecakes and fruit salads to the warm comfort of baked puddings and other sweet treats that you can drape with custard. If you aren’t a fan of custard this Malva pudding is decadent enough to have on its own but also goes down well with fresh cream or ice cream.
According to Wikipedia this pudding can often be found on the menus of many South African restaurants but, while that was true back in the 90’s, menus have moved on. In fact, it is rare to find an amazing Malva pudding in restaurants these days. Many keep them in the freezer and reheat when requested (e.g. Ons Huisie) leading to a tough outer coating covering an ice cold center. The only way to guarantee a really pleasurable experience is to make it yourself.
I have made this recipe many times and even when I double it there is never enough. The sneaky secret ingredient is port but sherry works wonderfully as well. You cannot make a Malva pudding and not have the hot sauce ready to pour over the cake immediately after it has been removed from the oven and this one is extra decadent but worth every single calorie. Yes, the sauce will seem like a lot and it does require some patience when pouring it over the cake but every little bit gets absorbed eventually leading to a moist, decadent treat that will be enjoyed by everyone.
2 large eggs, at room temperature
300g brown sugar
300g cake flour
15ml bicarbonate of soda
30ml apricot jam
100ml port or sherry
Preheat oven to 180 degrees celcius and grease a large glass/Pyrex dish with butter. Beat eggs and sugar together until thick, creamy and pale yellow (approximately 10 minutes). Sift dry ingredients into a bowl and set aside. Boil together milk, port, jam and butter until well combined and reduced. Remove from heat and set aside. Once the eggs and sugar are ready add half the flour and half the hot milk. Mix well before adding the rest of the flour and milk. Beat briefly by hand until completely mixed through and smooth. Pour into prepped dish and bake for 45 minutes. While this is baking, prepare the sauce about 15 minutes before the cake is due to come out.
250ml cream/evaporated milk/full cream milk
5ml vanilla extract
Boil all sauce ingredients together except the extract until sugar has dissolved and sauce is thick and slightly reduced. Stir in vanilla and keep warm. Pour over the cake immediately once it has come out of the oven. Use a fork to make a few holes into the cake to aid absorption and push a spatula down the sides of the cake so that the sauce moves down and doesn’t just sit there. I usually pour about half the sauce over the top and give it about 10 minutes to sink in before I pour the rest onto the cake. All the sauce will be absorbed if you follow my technique. Serve warm with hot custard, ice cream or whipped cream.