Malva Pudding

A sweet pudding of Dutch origin, Malva Pudding is usually served hot with custard or ice-cream. Made with apricot jam, this typical South African dessert has a spongy, caramelised texture.

Ingredients – Cake:
1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk
Ingredients – The Sauce
250ml cream
125ml butter
125ml sugar
125ml water/Orange juice/Sherry/Brandy
Method:

1. Set oven to 190°C
2. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
3. Sift dry ingredients into separate bowl.
4. Melt butter in a small pot on a medium heat and add the vinegar and milk
5. Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
6. Pour into an ovenproof casserole dish that takes about 2 liters.
7. Bake at 190°C for 45 mins until the top is nicely browned.
8. Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.
9. Serve it with ice-cream or custard or both.

brandy pudding recipe

CAPE BRANDY PUDDING / TIPSY TART (serves 6)
Ingredients:
250g dates, roughly chopped
250 ml water
5ml bicarbonate of soda
100g butter, softened
200ml caster sugar
1 egg
250ml plain flour
5ml baking powder
100g pecan nuts, chopped
FOR THE SYRUP:
250ml sugar
120ml water
120ml brandy
5ml vanilla essence
30ml butter
1/2 tsp ground cinnamon
Method
Preheat the oven to 180C and grease an oven-proof dish.
Combine the dates with the water in a small pot and bring to the boil.  Remove from the heat and add the bicarbonate of soda.
Cream together the butter, sugar and egg.  Sift the flour and baking powder and add to the creamed mix together with the cooled dates and mix well.
Mix in the nuts and pour into the greased dish.  Bake for about an hour or until a skewer comes out clean
For the syrup, boil the sugar, water, butter and vanilla essence together for about 10 minutes.  Add the brandy and cinnamon and mix well. 
Serve the pudding with the syrup poured over it and top with some whipped cream (or custard if preferred).