Hot and Sticky Malva Pudding
Are you craving something hot, gooey, and delicious? There’s no better choice than a Malva Pudding. Once baked, it needs to be soaked in a hot, creamy sauce, and eaten immediately!
Jump to RecipeMalva pudding is a traditional South African dessert. It’s known for its rich, moist texture and sweet, caramelized flavor. The combination of flavors is achieved by adding two special ingredients – balsamic vinegar and apricot jam. It may sound a bit weird, but, I guarantee, it’s completely worth it! Once baked, it needs to be soaked in a hot sauce, which gives it this beautifully gooey consistency.
What ingredients do you need?
- Flour – all-purpose flour. Make sure to sieve it to get rid of any lumps.
- Eggs – at room temperature. Just take the eggs out of the fridge a few hours before you want to start baking. If you forgot to do so, there’s no issue at all, just place them in a bowl of warm (not hot!) water for a few minutes.
- Sugar – granulated.
- Butter – at room temperature.
- Milk – at room temperature.
- Apricot jam – to give it a special, distinctive flavor.
- Balsamic vinegar – to spice things up a little bit.
- Heavy cream – as the base for the sticky hot sauce.
- Vanilla extract and paste – to elevate all the flavors even more.
How to prepare the Malva Pudding?
- Preheat the oven to 180C (350F). Grease a baking pan (30 cm x 24 cm) with butter and put aside.
- Sieve the flour, baking soda, and salt together in a small bowl, and put aside.
150 g all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt - Cream butter with sugar for 5 min until properly mixed.
30 g unsalted butter
100 g granulated sugar
4. Add the milk, eggs, apricot jam, balsamic vinegar, and vanilla extract. Mix until combined.
200 ml milk, full-fat
2 eggs, large
50 g apricot jam
1 teaspoon balsamic vinegar
1/2 tablespoon vanilla extract
5. With a mixer on a low speed, slowly add the flour mixture, spoon by spoon. Mix until all the flour is incorporated. The batter will be very liquid.
6. Transfer to the prepared baking dish and bake for around 15 min.
7. Once the Malva pudding is removed from the oven, start with making the sauce. In a small pot, combine sugar, cream, salt, vanilla paste and water. Cook until the sugar completely dissolves and the sauce is a bit thicker in texture. Once ready, pour it over the hot pudding and serve immediately.
100 g double cream
50 g granulated sugar
1 teaspoon vanilla paste
2 tablespoon water
pinch of salt
How to store?
Malva Pudding is best to be served and eaten immediately. However, you can store it in the fridge for up to 2 days. In that case, keep the pudding and the sauce in the separate containers. Heat them up separately and pour the sauce over the dessert just before serving.
Hot and Sticky Malva Pudding
Ingredients
Pudding
- 150 g all-purpose flour
- 1 tspn baking soda
- ¼ tspn salt
- 100 g sugar granulated
- 30 g butter room temperature
- 200 ml milk room temperature
- 2 eggs large
- 50 g apricot jam
- 1 tsp balsamic vinegar
- ½ tbsp vanilla extract
Sauce
- 100 g double cream
- 50 g sugar granulated
- 1 tsp vanilla paste
- 2 tbsp water
- 1 pinch salt
Instructions
- Preheat the oven to 180°C (350°F). Grease a baking pan (30 cm x 24 cm) with butter and put aside.
- Sieve the flour, baking soda, and salt together in a small bowl, and put aside.
- Cream butter with sugar for 5 min until properly mixed.
- Add the milk, eggs, apricot jam, balsamic vinegar, and vanilla extract. Mix until combined.
- With a mixer on a low speed, slowly add the flour mixture, spoon by spoon. Mix until all the flour is incorporated. The batter will be very liquid.
- Transfer to the prepared baking dish and bake for around 15 min.
- Once the Malva pudding is removed from the oven, start with making the sauce. In a small pot, combine sugar, cream, salt, vanilla paste and water. Cook until the sugar completely dissolves and the sauce is a bit thicker in texture. Once ready, pour it over the hot pudding and serve immediately.
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