This recipe for a classic South African malva pudding is the best version and is widely regarded as such. It hails from the Boschedndal restaurant where it was made for decades.
What is South African Malva pudding?
Malva pudding is a sweet and sticky dessert that is popular in South Africa. It is a cake-like pudding that is made with apricot jam and has a spongy texture. The pudding is typically served warm and is often accompanied by a custard or a scoop of vanilla ice cream.
The ingredients for the pudding usually include flour, sugar, eggs, butter, milk, vinegar, and apricot jam. The pudding is baked in the oven and then soaked in a sweet syrup made from sugar, butter, and cream. The syrup is poured over the pudding while it is still warm and allowed to soak in, making the pudding moist and delicious.
Malva pudding is a beloved dessert in South Africa and is often served at special occasions, and family gatherings. It is a comforting and indulgent dessert that is sure to satisfy anyone’s sweet tooth.
I discovered this recipe after tracking it down over a period of about 6 months after tasting it at a friend’s house.
Last Sunday’s farewell lunch for my friend out from Michigan was just that. Quintessentially South African, it was the perfect ending to a full-on feast for 12 people, that was supposed to not be about the food and then ended up being all about the food.
I then took a perfectly good recipe and felt the urge to add a twist. As I like to do. I substituted the water for orange juice which gave it a wonderful citrus flavour note.
Don’t worry if it looks like it is literally drowning, it will seep in. The pudding is basically a sponge for the sauce.
I wanted to add a shot or two of Cointreau or brandy but didn’t have any on hand. I think Captain Morgan Spiced Gold Rum would also work quite well.
The compliments flowed, and it got compared to and spoken of as better than mom and grans malva pudding etcetera.
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orange malva pudding
1 cup of sugar
1 TBS smooth apricot jam
1 cup flour
1 tsp baking soda/bicarb
pinch of salt
1 tsp butter (wait, it’s coming)
1 tsp vinegar
1 cup milk
1 cup cream (here we go)
150gm butter (I told you)
1 cup sugar
1/2 cup orange juice (original recipe is hot water)
How to make this pudding:
preheat the oven to 180 C (350F)
beat the egg, sugar, and jam with an electric mixer on high for about 5 minutes
in a separate bowl sift the flour and bicarb of soda
melt the butter in the microwave and then add the vinegar
whilst the mixer is still going alternate between adding the flour and the milk in parts until it’s well combined
add the butter and vinegar mixture
empty the batter into a greased baking dish approx 20cm in diameter (glass pyrex or ceramic works well)
cover with foil and bake for 45 mins (I doubled the recipe so found it needed a bit longer)
The pudding is ready when it has an even golden brown colour over the top, bake a bit longer if it is still pale in the middle
melt all the sauce ingredients in a pot on the stove and pour this over the pudding as soon as it comes out of the oven
Keywords: Malva pudding, orange, South African calssic, dessert