Malva Pudding {South-African}

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Malva Pudding is as South-African as you can get ! I grew up on this, usually as a Sunday dessert at my Granny's house. Absolutely love it !!

No, I did not over - whatever the photo... it is a dark, shiny {slightly sticky} sweet dessert, which is best enjoyed hot with whipped cream, custard or ice-cream. {Secret: if there happens to be a leftover piece the next morning - eat it cold - it will be toffee-ish and pure delight}

This is also the only dessert Roy orders at any restaurant who have it on their menu - with whipped cream!

Malva Pudding {South-African}

{source: Springbok Kitchen Recipe book - a compilation of recipes of old, not so old and current Springbok Rugby players - also, one of my favorite cook books}

1 cup Caster Sugar

2 Extra-Large Eggs

1 TB Smooth Apricot Jam  

1 1/4 cup Flour

1 t Baking Soda

Pinch Salt

2 TB Butter

1 t Vinegar

1/2 cup Milk

1 cup Fresh Cream {whipping cream - but do not whip}

1/2 cup Butter

1/2 cup Sugar

1/2 cup Water

1.) Pre-heat the oven to 180 deg C (350 deg F) - Spray a 20 x 30cm oven dish with Spray 'N Cook.

2.) Beat the Caster Sugar and Eggs together until fluffy - add the Apricot Jam and beat until smooth.

3.) Sift together the Flour, Baking Soda and Salt in a separate bowl.

4.) Melt the Butter and add the Vinegar and Milk - stir to combine.

5.) Add the Milk and Flour mixtures alternately to the Egg mixture - beat until just smooth.

6.) Pour batter into the prepared oven dish and bake 40 - 45 minutes {it will go quite dark when done}

7.) Just before the pudding finish baking - heat the Fresh Cream, Butter, Sugar and Water over medium heat until the Butter is melted and the Sugar has dissolved.

8.) As soon as the pudding is out of the oven - pour the sauce over the hot pudding and let stand 5 - 10 minutes before serving.

Waiting 5 - 10 minutes before serving

I really hope you enjoy this pudding ! {ps: it slices perfectly and glides out easily from the oven dish}

Later,

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