Malva pudding

Malva pudding

  • 125 ml cake flour
  • 125 ml wholewheat flour
  • 5 ml bicarbonate of soda
  • 1 egg, beaten
  • 100 ml sugar
  • 30 ml apricot jam
  • 5 ml vanilla essence
  • 250 ml buttermilk or maas
  • 30 ml butter
  • 10 ml white grape vinegar
  • Sauce
  • 125 ml low-fat milk
  • 125 ml strong rooibos tea
  • 60 ml butter
  • 60 ml sugar
  • 5 ml vanilla essence

Serving size: 6
Preparation Time: 1 hour 30 mins

This Malva pudding recipe is a much-loved traditional dessert. Few things can warm and comfort like a bowlful with homemade vanilla custard. This version is not too sweet and the buttermilk adds a soft texture.

  1. Preheat oven to 180 °c and lightly grease a 1,5-litre oven dish with oil.
  2. Mix flours and bicarb together.
  3. Beat egg, sugar, jam and vanilla until smooth, light and fluffy.
  4. Stir buttermilk and butter in a pot over medium heat until the butter has melted. Add the vinegar – the mixture will curdle, but don’t worry.
  5. Whisk the flour mixture into the egg mixture. Gradually add the warm buttermilk mixture and beat to form a smooth batter.
  6. Pour into an oven dish and bake for 30 - 35 minutes or until a skewer comes out clean.
  7. Sauce: Meanwhile, place sauce ingredients in a small pot. Stir over low heat to dissolve the sugar.
    Bring to the boil and simmer for 5 - 10 minutes.
  8. Prick the hot pudding all over with a fork as soon as it comes out of the oven.
    Pour hot sauce over and allow to absorb. Return to oven for 5 minutes. Serve hot with homemade custard.

Tip:

  1. Make strong rooibos tea with 1 tea bag in ½ cup (125 ml) boiling water.
  2. For a different flavour, substitute the rooibos tea in the sauce for orange juice.
  3. When buttermilk is not available: mix 1 cup (250 ml) low-fat milk with 1 tbsp (15 ml) lemon juice.
    Allow to stand for a few minutes and use as above.
  4. Low-sugar homemade custard: make custard with 2 cups (500 ml) low-fat milk, 2 - 3 tbsp (30 - 45 ml) custard powder
    and 2 tbsp (30 ml) sugar by following the instructions on the packaging. Season with vanilla essence and finely grated lemon rind.

 

Recipe by Pharma Dynamics
Cooking from the heart

 

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