Recipe by: Annika Raubenheimer
- 180g sugar (3/4 cup)
- 2 large eggs
- 1 tablespoon apricot jam
- 150g all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon butter (a generous tablespoon)
- 1 teaspoon vinegar
- 1⁄3 cup milk
- For the sauce
- 3⁄4 cup fresh cream (200 ml)
- 100g butter
- 90 – 150g sugar
- 1⁄3 cup hot water (90 ml)
- 2 teaspoons vanilla essence
- Preheat oven to 180°C. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 °C for fear the pudding might burn. You know your oven — Adjust accordingly).
- Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
- 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 awhile before serving. Serve warm. Because it’s rich it does not really need enhancement, but if you want, serve with vanilla ice cream.
Download PDF version here: south-african-malva-pudding-annika-raubenheimer