Malva Pudding is a traditional South African, sweet, decadent sticky dessert. With a caramelized exterior, and liquid soaked cake interior, this dessert is easy to make using all standard pantry ingredients.
Cake ingredients
1 cup sugar
2 large eggs, room temp
3/4 teaspoon fine sea salt
1/4 cup apricot jam
1 1/2 tablespoons melted unsalted butter
1/2 teaspoon vinegar
1 cup whole milk
1 cup AP flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
Sauce ingredients
3/4 cup heavy cream
3/4 cup sugar
1/2 cup (4 ounces) unsalted butter, room temperature
1/4 cup water
INSTRUCTIONS
1. Preheat the oven to 375ºF. Grease a 9” round cake pan.
2. In a small bowl, whisk together the flour, baking powder, and baking soda.
3. In a bowl of a stand mixer fitted with the paddle attachment, or by hand in a medium bowl, beat the sugar, eggs, and salt on medium speed for 2-3 minutes. Reduce the speed to low and beat in the jam until incorporated. Then mix in the melted butter and vinegar.
4. Add one third of the milk, then half of the flour mixture. Then add another third of the milk, then the rest of the flour. Finally, add the rest of the milk and stir until smooth. Don’t overmix.
5. Pour the batter into a 9” round cake pan. Bake until they are deeply bronzed across the top, 35 to 40 minutes. The cakes need to be well-baked, almost overbaked, in order to soak up the filling.
6. While the cake is baking, heat the cream, sugar, butter, and water, whisking gently, until the butter is melted and the mixture is smooth. Keep warm while the cakes are baking, or rewarm right before the cake is done baking.
7. When the cake comes out of the oven, pour half of the hot sauce over the entire cake slowly. Once the cake absorbs the liquid, pour the remaining half.
Notes
The cake can be made up to two days in advance.
Garnish with small edible flowers or edible gold leaf, depending on the season.
