Malva pudding is a classic South African dessert. It has a moist, sponge-like texture and is quite sweet. Due to the fact that the syrup is poured over the cake and it is baked a second time, it is considered a pudding rather than a cake. The pudding can be served on its own, often sliced into squares or simply scooped into shallow bowls, it can also be served with custard and/or ice-cream.
30 g butter at room temperature
200 ml sugar
250 ml cake flour
250 ml milk
2 large eggs, beaten
5 ml lemon juice
5 ml bicarb of soda
30 ml apricot jam
125 ml cream or evaporated milk
50 ml sugar
50 ml water
25 g butter
To serve (optional)
Custard or vanilla ice-cream
- Pre-heat the oven to 180 º C and grease a 20 x 20 cm square, oval or round ovenproof dish with non-stick cooking spray.
- Cream the butter and sugar in a large mixing bowl with an electric hand mixer.
- Stir in the cake flour and milk and mix well.
- Add the egg, lemon juice, bicarbonate of soda and apricot jam to the mixing bowl.
- Pour the batter into the ovenproof dish and bake for 1 hour.
- To make the syrup, combine all the ingredients in a medium saucepan and boil for about two minutes.
- Remove the pudding from the oven and pour the syrup over the hot pudding.Return the pudding to the oven and bake for a further 10 minutes.
- Serve warm or at room temperature with custard or ice-cream.
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