South African Malva Pudding with Warm Vanilla Custard
A moist, comforting sponge pudding steamed or baked to perfection, drenched in warm pouring syrup or rich toffee sauce.
Ingredients
- • 1 cup caster sugar
- • 2 large free-range eggs
- • 1 tbsp smooth apricot jam
- • 1 cup plain flour
- • 1 tsp bicarbonate of soda
- • 1/2 tsp salt
- • 1 tbsp unsalted butter, melted
- • 1 tsp brown vinegar
- • 1/2 cup full-cream milk
- • Warm Vanilla Custard, to serve
- • FOR THE WARM CREAM SAUCE:
- • 1 cup double cream
- • 1/2 cup unsalted butter
- • 1/2 cup sugar
- • 1/3 cup boiling water
- • 1 tsp vanilla extract
Preparation Steps
Beat sugar and eggs together in a bowl for 5 minutes until pale, thick, and creamy; beat in the apricot jam.
Melt butter with the vinegar and mix into the milk.
Sift flour, bicarbonate of soda, and salt together; fold into the egg mixture alternately with the milk mixture to form a smooth batter.
Pour batter into a buttered ovenproof baking dish and bake at 180°C for 30-35 minutes until well risen, spongy, and deep golden brown.
While the pudding bakes, combine double cream, butter, sugar, boiling water, and vanilla extract in a saucepan; simmer over medium heat for 3 minutes until butter and sugar melt.
As soon as the pudding comes out of the oven, prick holes all over the hot surface with a skewer and slowly pour the hot cream sauce evenly over the top; let stand 15 minutes to soak completely.
Serve warm with generous ladles of homemade vanilla custard or vanilla bean ice cream.