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Malva Pudding

Our whistle stop tour drops by South Africa today for their Malva Pudding. A moist cake recipe with a spongy caramelized texture made with apricot jam and cream. A cream sauce is often poured over it while hot, and it’s usually served with custard or ice cream.

The pudding gained popularity on the West Coast of America after Oprah Winfrey’s personal chef, Art Smith, served it for Christmas dinner in 2006 to the pupils of Oprah’s Academy for Girls in South Africa.

Malva Pudding

Ingredients: For the pudding: 215g plain flour 170ml whole milk (tepid) 85g dark brown sugar 60g smooth apricot jam 55g unsalted butter (melted) 2 eggs 2 tsp baking powder 1 tsp bicarbonate of soda 1 tsp apple cider vinegar Pinch of salt

For the sauce: 115g unsalted butter 115ml double cream 115ml whole milk 115g caster sugar Pinch of salt

Method: For the pudding: Preheat oven to 160⁰C fan. Grease an 8”x 8” baking dish, or grease and line an 8”x 8” baking tray. Place the milk, brown sugar, butter, eggs, apricot jam and vinegar in a bowl and whisk until all is combined. In another bowl, mix the flour, baking powder, bicarb of soda and salt, and then add this to the wet ingredients, mixing until fully incorporated. Pour this into the prepared tray and bake for appx 35 mins, a skewer inserted should come out clean.

For the sauce: Just before the pudding is ready, mix the butter, cream, milk, sugar and salt in a saucepan over a medium heat until everything is melted and combined. Once the pudding is ready, take out the oven, poke holes in the top with a skewer and pour the sauce all over. Allow to cool for appx 30 mins before serving. Serve warm with a scoop of vanilla ice cream. Pudding can be kept in the fridge and reheated.


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