Marvelously Moist Malva Pudding

This recipe, which has become my family’s absolute favorite, comes from a South African chef, Cas Abrahams. I have, as usual, tweaked it here and there until I thought it was perfect. Malva Pudding is about as synonymous with South Africa as Nelson Mandela.  It is a tried and trusted recipe, and will not fail to impress even the most “No thanks, I don’t have a sweet tooth” folk. When I was studying cheffing, my lecturer ordained me as the King of Malva Puddings (I know I’m bragging, but it’s not my fault it’s yummy!). It is best served piping hot or at room temperature with ice cold, shop bought custard (such as Ultramel, if you get it in the states?). Steve, the fiancé, has been known to give up Sunday lunch in favor of Malva Pudding.

Serves 6 greedy people

Ingredients:

For the pudding:

1 cup of castor sugar

2 large eggs

2 Tbsps of apricot jam

1 tsp of vanilla essence

185g of all purpose/ cake flour

1 tsp of baking soda

1/2 tsp of baking powder

pinch of salt

1/4 cup of butter, melted

1 tsp of white spirit vinegar (regular, cheap vinegar)

1/2 cup of  cream

For the sauce:

1 1/2 cups of  cream

1/2 cup of butter

1/2 cup of sugar

2 Tbsps of golden syrup

2 tsps of vanilla essence

Method:

For the pudding:

1. Preheat the oven to 190 degrees Celsius. Grease an oven-proof casserole dish or similar earthenware container.
2. Using an electric egg beater, beat the sugar and eggs until light and fluffy. Add the jam and vanilla and beat well.
3. Sift the flour, baking soda, baking powder, and salt into another bowl.
4. In a mug, mix together the melted butter, vinegar, and cream.
5. Using a large metal spoon, fold the sifted dry ingredients into the egg-sugar mixture, alternating with the melted butter-vinegar mixture, until all the ingredients are just mixed through.
6. Bake for 45 to 60 minutes, until dark brown, or until a skewer inserted into the center of the pudding comes out clean.

For the sauce:

1. 10 minutes before the pudding is done, place all the sauce ingredients in a saucepan, and bring to the boil. Boil for 5 minutes.
2. Remove the pudding from oven, prick holes all over it using a skewer or knife, and pour the hot sauce over the hot pudding.
3. Allow to cool ever so slightly, then serve in bowls, drowning in ice cold, shop bought custard. (or make your own from scratch)