Malva Pudding

This South African malva pudding is a warm, comforting dessert that’s like a hug in a bowl! Infused with a zesty hint of orange, its spongy texture soaks up a rich, buttery sauce for a sweet, indulgent treat. Perfect for cozy evenings or impressing guests, this pudding is easy to make and even easier to love. Serve it warm with custard or ice cream for pure bliss!

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 20cm round baking dish (ceramic or glass works great) and set aside.

2. 2

   In a large bowl, use an electric mixer to beat the egg, sugar, and apricot jam on high speed for about 5 minutes until light and fluffy.

3. 3

   In another bowl, sift together the flour, bicarbonate of soda, and salt.

4. 4

   Melt 1 tsp of butter in a microwave-safe bowl, then stir in the vinegar.

5. 5

   With the mixer running on low, gradually add the sifted dry ingredients and 1 cup of milk to the egg mixture, alternating between the two until fully combined.

6. 6

   Stir in the butter-vinegar mixture until smooth, then pour the batter into the greased baking dish.

7. 7

   Cover the dish with foil and bake for 45 minutes, or until the pudding is evenly golden brown on top. If it’s pale in the center, bake a few minutes longer.

8. 8

   While the pudding bakes, prepare the sauce. In a saucepan, combine the cream, 1/2 cup milk, 125 g butter, 3/4 cup sugar, and orange juice. Heat gently, stirring until everything melts together smoothly.

9. 9

   As soon as the pudding comes out of the oven, pour the hot sauce evenly over the top. Let it soak in for a few minutes before serving.

Recipe Notes

• Orange juice – Freshly squeezed orange juice adds a bright, citrusy note. If using store-bought, choose one without added sugar.

• Baking dish – A 20cm round dish is ideal for a thick, spongy texture. A slightly larger dish will yield a thinner pudding with more sauce coverage.

• Apricot jam – Smooth jam blends best. If yours is chunky, give it a quick blitz in a blender.

• Reheating – To warm up leftovers, cover with foil and heat at 160°C (325°F) for 15-20 minutes, or microwave individual portions for 20-30 seconds.

• Storage – Keep in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

• Serving suggestion – Pair with warm custard, vanilla ice cream, or a dollop of whipped cream for extra indulgence.

• Texture tip – For a stickier, denser pudding, let the sauce soak in for 10-15 minutes before serving.