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Malva pudding

• Vickie Hardrain

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Serves 8 - 10

Easy

Prep: 10 mins

Cook: 45 mins

plus soaking

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Make a classic South African pudding. Pour the warm sauce over the pudding straight from the oven to give it a signature soft, sauce-soaked finish

Freezable

Nut-free

Vegetarian

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Ingredients

Nutrition

• 1 tbsp butter

  melted, plus extra for the dish

• 1 egg

• 200g granulated sugar

• 2 tbsp smooth apricot jam

• 150g plain flour

• 1 tsp bicarbonate of soda

• 250ml milk

• 1 tbsp apple cider vinegar

• custard

  or vanilla ice cream, to serve

For the cream sauce

• 250ml double cream

• 125g butter

  cut into cubes

• 150g granulated sugar

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Nutrition: Per serving (10)

• kcal454
• fat26g
• saturates16g
• carbs50g
• sugars39g
• fibre1g
• protein3g
• salt0.6g

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Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Butter a 20cm x 25cm ovenproof baking dish.

• step 2

  Beat the egg, sugar and apricot jam in a stand mixer with the whisk attachment for 5 mins, until pale and thick.

• step 3

  Sift the flour, bicarb and a pinch of salt together in a separate bowl.

• step 4

  With the mixer running, alternately add the dry ingredients and milk to the egg mixture a little at a time until combined. Mix the melted butter and vinegar together, then beat into the batter.

• step 5

  Pour the batter into the prepared dish and cover with foil. Bake for 45 mins, uncovering after 30 mins, until evenly golden brown and cooked through.

• step 6

  Meanwhile, make the cream sauce. Put the cream, butter and sugar in a saucepan over a medium heat. Cook, stirring, until the butter and sugar have melted and the sauce is smooth. Make sure it does not reduce or thicken.

• step 7

  As soon as the pudding comes out of the oven, prick the surface with a fork or cocktail stick. Slowly pour the hot sauce evenly over the pudding. Leave for 10-15 mins for the sauce to soak in before serving. Will keep frozen for up to three months (see tip). Serve warm with custard or vanilla ice cream.

Recipe tip

To freeze
Freeze the cooked and cooled pudding in its glass dish (if it’s freezerproof), covered tightly. Freeze any leftover sauce separately in a small container. When ready to eat, defrost and reheat gently in a low oven, pouring the reserved thawed sauce over the pudding to keep it moist.

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