Indulge in this favorite South African recipe for Malva Pudding
2 large eggs, at room temperature
300g brown sugar
300g cake flour
15ml bicarbonate of soda
30ml apricot jam
100ml port or sherry
250ml cream/evaporated milk/full cream milk
5ml vanilla extract
Preheat oven to 180C and grease a large glass/Pyrex dish with butter. Beat eggs and sugar together until thick, creamy and pale yellow (approximately 10 minutes). Sift dry ingredients into a bowl and set aside.
Boil together milk, port, jam and butter until well combined and reduced. Remove from heat and set aside.
Once the eggs and sugar are ready add half the flour and half the hot milk. Mix well before adding the rest of the flour and milk. Beat briefly by hand until completely mixed through and smooth. Pour into prepped dish and bake for 45 minutes. While this is baking, prepare the sauce about 15 minutes before the cake is due to come out.
Boil all sauce ingredients together except the extract until sugar has dissolved and sauce is thick and slightly reduced. Stir in vanilla and keep warm. Pour over the cake immediately once it has come out of the oven.
Use a fork to make a few holes into the cake to aid absorption and push a spatula down the sides of the cake so that the sauce moves down and doesn’t just sit there.
I usually pour about half the sauce over the top and give it about 10 minutes to sink in before I pour the rest onto the cake. All the sauce will be absorbed if you follow my technique. Serve warm with hot custard, ice cream or whipped cream.
Recipe provided by Rumtumtiggs – a South African food blog by Tami Magnin.