Skip to content

MALVA PUDDING

MALVA PUDDING

Serves 8-10 

Golden, gooey and straight from the heart of South Africa - malva pudding is the dessert that feels timeless. Whether it’s Sunday lunch or a midweek treat, this classic brings warmth to every table. Bake it, serve it, store it - all in the same Consol Vigo Baking Dish

Ingredients: 

Malva base

  • 1 tbsp Butter room temperature
  • 1 cup Brown sugar
  • 4 tbsp Apricot jam
  • 1 Large egg
  • 1 cup Milk
  • 2 tbsp Vinegar
  • 2 tsp Vanilla essence
  • 1 cup All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Salt

Sauce

  • 2 tbsp Butter
  • 125 ml Cream
  • 4 tbsp Brown sugar
  • 2 tbsp Water      

Method: 

Malva base

  1. Preheat the oven to 180°C.

  2. In a Consol Glass San Marino Mixing Bowl, add the butter, sugar, jam and egg. Beat until the mixture lightens in colour and becomes slightly fluffy.

  3. In a separate Consol Glass San Marino Mixing Bowl or measuring cup, whisk together the milk, vinegar and vanilla essence.

  4. In another Consol Glass San Marino Mixing Bowl, stir the flour and bicarbonate of soda together.

  5. Alternating between the milk mixture and the flour mixture, add both to the large mixing bowl, mixing well after each addition.

  6. Pour the batter into a lightly greased Consol Vigo Baking Dish

  7. Bake for 45 minutes, or until a knife inserted comes out with soft, spongy crumbs attached (it won’t come out completely clean).

  8. Leave the pudding in the dish to rest while you prepare the sauce.

Sauce

  1. In a saucepan, combine all the sauce ingredients and bring to a boil.

  2. Reduce the heat and let it simmer for 3 minutes, stirring constantly to deepen the flavour.

  3. Use a fork to poke holes in the pudding - this helps the sauce soak in evenly and not just around the edges.

  4. Slowly pour the hot sauce over the pudding, making sure to cover it completely.

  5. Serve warm with custard or vanilla ice cream.

MALVA PUDDING