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Malva Pudding

A classic South African baked sponge pudding with apricot jam, drenched in a hot cream sauce.

Prep: 15 minCook: 45 minTotal: 60 minServings: 8

Ingredients

Batter

  • 150g sugar
  • 2 eggs
  • 2tbsp smooth apricot jam
  • 180g flour
  • 1tsp baking soda
  • 1pinch salt
  • 15g butter
  • 1tsp white vinegar
  • 160ml milk

Sauce

  • 100g butter
  • 200ml cream
  • 60g sugar
  • 80ml hot water
  • 1tsp vanilla extract
  • 1tbsp lemon juice
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Instructions

  1. 1

    Preheat oven to 180°C. Grease a ~20x25cm baking dish.

  2. 2

    Beat sugar and eggs together until light and fluffy.

  3. 3

    Beat in the apricot jam until well combined.

  4. 4

    In a separate bowl, whisk together flour, baking soda, and salt.

  5. 5

    Melt the 15g butter and stir in vinegar and milk.

  6. 6

    Alternately fold the dry ingredients and milk mixture into the egg mixture until just combined. Batter will be quite runny — that's correct.

  7. 7

    Pour batter into the greased dish and bake for 40–45 minutes until deep golden brown and springy.

  8. 8

    While the pudding bakes, gently heat butter, cream, sugar, hot water, vanilla, and lemon juice in a saucepan, stirring until butter melts and sugar dissolves. Keep warm — do not boil.

  9. 9

    As soon as the pudding comes out of the oven, poke holes all over with a skewer and pour the hot sauce evenly over the top. Let it absorb for about 10 minutes.

  10. 10

    Serve warm with custard, cream, or vanilla ice cream.

Notes

The vinegar + baking soda reaction is key to the spongy texture — don't skip it. Leftovers reheat well in the microwave.