Malva pudding is a distinctly South African baked pudding. It should be baked until its almost chewy on the outside, and then smothered in its sauce (I make a bastardised caramel for no good reason other than I like it) and then served with either custard, whipped cream or ice cream. Strawberries are the best condiment in my opinion. Its actually best the day after baking.
- Yield: About 8 or 9 muffin sized servings
- Difficulty: Easy
- Total: 50 minutes
Ingredients (14)
- 1 cup of normal granulated sugar
- 1Tbsp margerine
- 1Tbsp white wine vinegar (red wine often used too)
- 2Tbsp Apricot Jam (Strawberry works too)
- 5ml Vanilla extract
- 2 Large eggs
- 1 Cup self raising flour
- 1Tsp baking powder
- 1Tsp bicarbonate of soda
- 1 Cup milk
- FOR THE CARAMEL SAUCE
- 1 Cup normal granulated white sugar (use treacle for a butterscotch)
- 125g butter
- A little cream, milk or water (maybe 2 or 3Tbsp)
Instructions
- Cream sugar and marge
- Add vinegar, vanilla, jam and eggs, mix well
- Sift flour, baking powder and bicarb, add to wet mixture
- Add milk
- You now have options: You can make one big baked pudding, or, my favourite, put it into those rubber muffin moulds, and bake at 180 degress centigrade until its a deep caramel brown colour. Muffins take about 40 minutes so the big dish will take a while longer
- While its baking, add sugar and butter into a pot over medium heat on the stove. You can also put in a little vanilla extract at this stage if you like
- Mix once butter has melted but then leave it alone completely until all the sugar has dissolved and its bubbling like mad
- Add a little cream, milk or water to thin it down, (my current administration likes it thick), and pour, while still warm over cooked pudding, into which you’ve poked a few holes. Allow some time for it to soak in