This is one of my favourite desserts in our South African cuisine and it is so simple to make.
Everyone should give this a try at least once in their live and you will probably end up falling in love with it.
• 330 g (1½ cups) caster sugar
• 115 g soft butter
• 60 ml (¼ cup) smooth apricot jam
• 1egg
• 250 ml (1 cup) milk
• 2 tsp white vinegar
• 1 tsp vanilla bean paste or 1 tsp of vanilla essence
• 150 g (1 cup) plain flour
• 1 tsp bicarbonate of soda
• pinch of salt
• 60 ml (¼ cup) hot water
• 250 ml(1 cup) cream
Preheat the oven to 180°C. Butter a 2 litre capacity baking dish.
Using an electric mixer, beat 1 cup of the sugar, 15g of the butter, the jam and egg, until pale and fluffy. Mix together the milk, vinegar and vanilla bean paste. Sift together the flour, bicarbonate of soda and salt. Alternately, fold the flour mixture and milk mixture into the egg mixture until thoroughly combined. Pour into prepared baking dish, cover with lightly oiled foil and bake for 40-45 minutes, or until just firm.
When cake part is nearly ready you can start preparing the sauce.
Stir the hot water, cream and remaining sugar and butter in a saucepan over medium until the butter melts and sugar dissolves. Bring to just below the boil, then pour over the ‘cake’ in the dish.
This will make the Malva pudding moist and sticky.
Malva pudding is best served hot and can be served with ice cream or custard.
