Thanks to a very dear friend of ours, we were introduced to a delicious South African dish while we were living in Crete. Malva Pudding is a wonderful dessert for any occasion – and last night we decided to finally make it for ourselves. It was absolutely delicious – and brought back memories of sharing time with our friends back in Crete.
- 6 ½ ounces sugar
- 2 large eggs
- 1 tablespoon apricot jam
- 5 ounces all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon butter (a generous tablespoon)
- 1 teaspoon vinegar
- 1⁄3 cup milk
- ¾ cup fresh cream
- 3 ½ ounces butter
- 3-5 ounces sugar
- 1⁄3 cup hot water
- 2 teaspoons vanilla extract
- Preheat oven to 350 deg F (180 deg Celsius).
- Grease an oven dish. I used a polish pottery pie plate. Any oven dish about that size should work.
- Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
- Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
- Sieve, or simply mix together: the flour, soda and salt.
- Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
- Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
- In a pot, melt together the ingredients for the sauce, and stir well.
- Pour it over the pudding as soon as it comes out of the oven.
- Leave to stand for a while before serving, but serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.
I skipped the food processor altogether and did all the work in my Blendtec blender. Worked great!