Malva Pudding Recipe
Malva pudding is a sweet dessert of South African origin and has the most incredible spongy caramelized texture.Print
Malva Pudding Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
To add in my own nostalgic flare, I’ve slightly tweaked this old recipe by adding in Amarula – a traditional sweet cream liqueur from South Africa. It is made with sugar, cream, and the fruit of the African marula tree which is also locally called the Elephant tree.
For the cake:
1 cup sugar
1 tablespoon apricot jam (you could also use orange marmalade)
1 tablespoon unsalted butter
1 teaspoon vinegar (I used apple cider)
1 cup whole milk
1 cup flour
1 teaspoon baking soda
1 pinch salt
For the Amarula sauce:
¼ cup heavy cream
½ tsp orange zest
½ c Amarula
1 stick unsalted butter
4 TB water
¼ – ½ tsp himalayan salt (I prefer my desserts a little on the salty side to counteract the sweetness. Start with 1/4 tsp of salt and go from there)
For the cake:
- Grease an 8 or 9-inch square baking dish and heat the oven to 350° F (180° C). You can also substitute for a round baking dish.
- Using a stand mixer or electric hand mixer, beat the egg and sugar for 2-3 minutes. You want the sugar to be fully dissolved and the mixture to resemble a pale yellow color. Due to the whipping, it should also increase in volume.
- Add the jam and mix just enough to combine.
- In a small dish, melt the butter. Once melted, add in the vinegar. Gently pour in the milk and set aside.
- In a separate bowl, sift together the flour, baking soda, and salt. By sifting, not only are you removing any large clumps, but also ensuring that the salt and baking soda are more evenly distributed.
- Turn the stand mixer on low speed and slowly begin to add about 1/3 of the milk mixture. Allow it to combine just a little, then add half of the flour mixture. Continue to alternate adding in the milk and flour until everything has been added. Allow everything to fully combine, but be careful not to over-mix. If you allow the mixer to go on for a while (longer than 2 minutes), the texture of your cake could come out a tad tough.
- Pour the batter into your greased baking dish and cover with aluminum foil. This allows the cake to retain some nice moisture. Bake for 45 minutes, or until lightly golden and brown on the edges. When the cake is about 10 minutes from coming out of the oven, start making the Amarula sauce.
For the Amarula Sauce:
- Place all ingredients in a small saucepan over medium heat and wait for them to melt, giving it a good whisking on occasion. You don’t want this sauce to reduce too much, so keep an eye on it. If you made this sauce too far in advance, the butter can start to cool and clump, and a skin may form on top of the sauce. If this happens, just gently reheat on low heat and whisk, and you should be good to go.
- Once the sauce is complete, remove from heat. As soon as the cake comes out of the oven, pour 3/4 of the sauce over the cake, and cover it back up with the aluminum foil. Allow some time (10-15 minutes) for the cake to fully absorb the sauce, giving it that wonderful gooey texture. Once the dessert is plated, use the remaining sauce to pour a little extra on top. This isn’t necessary, it’s purely for presentation.
- It’s totally possible to whisk the cake mixture by hand, but I warn you that your arm will get extremely tired.
- This cake is best served warm and day-of in my opinion, but can it definitely be made ahead of time (1-2 days before).