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Recipe - Malva Pudding

May 4, 2017

A few days ago, we asked our Instagram family what their favorite international dishes are. Today, we take it a step forward by giving you a taste!

 

I went to Johannesburg and on the first night, I had some amazing traditional foods, like peri peri chicken, the sweetest ginger lemonade ever, and my favorite, Malva pudding. I ate Malva pudding at every meal in every city from that point on. 

 

I came home and a few months later, decided to take a stab at making it myself. Family, it is a labor intensive act of love, but so damn good. 

 

This is a 3 part recipe - the pudding, the sauce, and the custard. We bake the pudding, pour the hot sauce over the pudding when it's fresh out of the oven, and then we serve it with the delicious custard. Here's what you'll need:

 

Pudding

- 2 tbs of butter (room temp)

- 1/2 cup of sugar

- 1 egg

- 1 tbs Apricot Jam

- 1 tsp baking soda

- 1/2 cup milk

- 1 cup cake flour

- 1/4 tsp salt

- 1 tbs vinegar

 

Sauce

- 1 stick butter

- 3/4 cup sugar

- 1/4 cup water

- 3/4 cup heavy cream or half and half

- 1 tsp vanilla

 

Custard

- 1/2 cup sugar

- 3 tbs cornstarch 

- 1/2 tsp salt

- 4 egg yolks

- 3 cups milk

- 2 tbs butter

- 2 tbs vanilla extract

 

Part 1 - The Pudding

- Preheat oven to 350 F

- Cream butter and sugar together.

- Mix egg into the butter/sugar mixture. 

- Beat in the apricot jam.

- Add vinegar into the mixture. 

- In separate bowl, add baking soda to milk and quickly stir.

- In a separate bowl, mix flour and salt together with a whisk to quickly sift them together. 

- Alternate adding 1/3 of the flour and 1/3 of the milk into the batter until it's all incorporated. 

- Pour into baking dish of your choice (9x13 will give a thinner cake, 9x9 or small round pan will work as well) and bake (covered) for 45 minutes to 1 hour. 

 

Part 2 - The Sauce

- Bring water to a boil.

- Add butter and stir until melted.

- Add sugar and stir until dissolved.

- Mix in cream and stir until the mixture is completely hot (not boiling). 

- Remove from heat and add vanilla. 

 

Part 3 - The Custard

- Add sugar, cornstarch, salt, egg yolks, and milk to a heavy saucepan on medium low heat. Stir constantly until mixture starts to thicken. You do not want to scramble you eggs so please take your time!

- When custard reaches desired thickness, remove from heat, stir in butter and vanilla. 

- Move custard to container and place a layer of plastic wrap touching the custard to avoid a layer of film on the custard. 

- Store in the fridge for up to 1 week.

 

When I follow this recipe, I make the custard first so it has time to cool down. Then I bake the cake.  When i put it in the oven, I set the timer for 30 minutes. When the timer goes off, I prepare the sauce. As soon as the sauce is done, I take the pudding out of the oven and cover it in the sauce. 

 

This is by far one of my favorite desserts. I like to serve it warm, so when I'm eating another slice the next day, I pop it in the microwave for about 10-15 seconds. Add as little or as much of the custard as you'd like and enjoy. This recipe is not for the faint of heart but it is soooo good! Give it a try and let us know what you think! 

 

 

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