This malva pudding recipe, also known as malvapoeding, is a classic South African dessert loved by many in the Rainbow Nation. You will love this easy recipe, especially with Amarula.
- 250ml (1 cup) caster sugar
- 2 large eggs
- 15ml (1 tbsp) smooth apricot jam
- 185g (6½ oz) plain flour
- 5ml (1 tsp) bicarbonate of soda
- pinch of salt
- 30ml (2 tbsp) butter
- 5ml (1 tsp) white vinegar
- 125ml (½ cup) milk
- 250ml (1 cup) double cream
- 125ml (½ cup) butter
- 125ml (½ cup) white sugar
- 125ml (½ cup) Amarula
- Preheat the oven to 180°C/fan 160°C /350°F/gas mark 4.
- Beat the caster sugar and eggs until fluffy and light.
- Beat in the apricot jam.
- Sift the flour, bicarbonate of soda and salt together 3 times.
- Melt the butter with vinegar and milk over low heat.
- Fold the flour mixture and the milk mixture alternately into the egg mixture and pour the batter into a greased ovenproof dish.
- Bake the pudding for about 45 minutes, or until a knife inserted in the center comes out clean.
- Meanwhile, place the cream, butter, sugar and Amarula into a saucepan and stir over moderate heat until the butter has melted and the sugar has dissolved. Do not allow the mixture to boil.
- Remove the pudding from the oven, pierce it in a number of places with a skewer and pour the hot sauce over it immediately.
- Serve hot or cold with cream.
- Substitute the Amarula with sherry, orange juice or water if you prefer.
- Want some extra punch to the Amarula sauce? Add no more than an extra 100ml (3fl oz) to the sauce. You might end up not using all the sauce to soak the sponge with. Just serve the leftover sauce on the side.
- If there are sherry-averse eaters in the crowd, serve the sauce separately from the pudding to give them a choice.
- You can also serve the pudding with custard or ice-cream.
- Category: Dessert
- Method: Bake
- Cuisine: South African
Keywords: Malva Pudding, malvapoeding recipe, South African dessert recipes, South African pudding