"Whenever I’m in the mood for really sincere South African comfort food then the pudding path of least resistance always leads me right here to malva pudding. it’s a really sweet, sticky, spongy pudding. Kind of like the cousin of British sticky toffee pudding. it’s of Cape Dutch origin and it is very well loved in South Africa, " Graham says when she makes this dish in Sarah Graham's Food Safari.
Amarula is a creamy South African liqueur that brings fruity notes and a rich texture to these quick-and-easy puddings, and malva pudding is true comfort food.
- 1 cup cake flour (125 g)
- 1 tsp bicarbonate of soda generous pinch of salt
- 1 egg
- 1 cup castor sugar
- 1 tbsp apricot jam
- 2 tsp orange zest
- 1 tbsp melted butter
- 1 tsp vinegar or lemon juice
- 1 cup milk
- whipped or double cream or vanilla custard, for serving
- ½ 397 g can condensed milk
- ½ cup milk
- ½ cup fresh cream
- ¼ cup Amarula liqueur (optional, alternatively use extra milk)
- pinch of ground nutmeg
- zest of 1 orange
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 8 individual puddings, or 1 large one.
1. Preheat oven to 180ºC and line a baking dish with baking paper, or grease eight enamel mugs.
2. Sift the flour, bicarbonate of soda and salt into a mixing bowl.
3. In a separate bowl, cream together the egg and castor sugar, and then add the apricot jam, orange zest, butter and vinegar or lemon juice.
4. Add the liquid ingredients to the dry ingredients and mix well.
5. Pour into the baking dish or divide between the enamel mugs, cover with lightly greased foil and bake for 20-30 minutes, or until lightly golden and just cooked through (bake longer, until golden, if using one large dish).
6. To make the sauce, heat all the ingredients together in a medium-sized saucepan and pour over the puddings as soon as they come out of the oven, making holes in the surface of the puddings with a fork or skewer so that the sauce soaks in more easily.
7. Serve with whipped or double cream or vanilla custard, or both!