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South African Malva pudding

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Mix together 1 cup sugar with the egg using an electric beater until well combined and the colour changes. 
  • Then add the apricot jam and mix until well incorporated. 
  • Sift the flours with the baking powder and salt. Then add to the jam mixture, little by little, continually mixing. 
  • In another bowl, whisk the milk with 1 tbsp melted butter, the bicarb and vinegar. Then add to the jam mixture and whisk by hand until well combined and fairly smooth. 
  • Transfer the mixture to an ovenproof dish, tightly cover and cook in the oven for about 30-40 mins, removing the cover for the last 10 mins.  It is ready when a skewer comes out clean. 
  • Bring the normal cream with 30 gm butter, ½ cup sugar, the orange juice and vanilla gently to the boil in a pot. 
  • Then poke a few holes in the top of the pudding and pour the sauce over. Set aside to cool a little, before serving with a good dollop of thick cream on top and a sprinkling of icing sugar. 
  • (from a viewer, Aomena)

Ingredients

  • 1½ cups white sugar
  • 1 egg
  • 1 tbsp apricot jam
  • 1 cup plain flour
  • ¼ cup self-raising flour
  • 1 tspn baking powder
  • a pinch of salt
  • 1 cup milk
  • 35 gm unsalted butter
  • 1 tspn bicarb of soda
  • 1 tspn white vinegar
  • ½ cup normal cream
  • ¼ cup fresh orange juice
  • ½ tspn vanilla essence
  • thickened cream
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm