She Strengthens

South African Delight: Malva Pudding Recipe

Malva pudding, a quintessential South African dessert, is a must-try for anyone with a sweet tooth. This rich, baked pudding is best served with a generous helping of caramel sauce, and a side of creamy custard, whipped cream, or ice cream. But what truly sets it apart is its unique texture – crispy on the outside and soft on the inside.

The Perfect Texture

To achieve this perfect balance, it’s essential to bake the pudding until it’s almost chewy on the outside. And the best part? It’s even better the day after baking, allowing the flavors to meld together beautifully.

Serving Suggestions

Strawberries make an excellent condiment, adding a pop of color and freshness to each bite. But feel free to experiment with other toppings to find your perfect combination.

Easy to Make

This recipe yields 8-9 muffin-sized servings and can be prepared in under an hour. With only 14 ingredients, it’s a breeze to whip up, even for the most novice bakers.

Ingredients

For the pudding:

• 1 cup granulated sugar
• 1 Tbsp margarine
• 1 Tbsp white wine vinegar (or red wine)
• 2 Tbsp apricot jam (or strawberry)
• 5ml vanilla extract
• 2 large eggs
• 1 cup self-raising flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 cup milk

For the caramel sauce:

• 1 cup granulated sugar (or treacle for a butterscotch flavor)
• 125g butter
• A little cream, milk, or water (about 2-3 Tbsp)

Instructions

1. Creamy Start
   Cream together sugar and margarine until light and fluffy. Add vinegar, vanilla, jam, and eggs, mixing well.
2. Dry Ingredients
   Sift flour, baking powder, and bicarbonate of soda into the wet mixture. Add milk and mix until combined.

Baking Options

Choose between baking one large pudding or individual muffins. For muffins, bake at 180°C for 40 minutes, or until deep caramel brown. For a larger pudding, adjust the baking time accordingly.

Caramel Sauce

While the pudding is baking, prepare the caramel sauce. Combine sugar and butter in a pot over medium heat. Once the butter has melted, leave the mixture alone until the sugar has dissolved and it’s bubbling vigorously. Add a little cream, milk, or water to thin the sauce, then pour it over the cooked pudding, making sure to poke a few holes to allow the sauce to soak in.