Why is my malva pudding dry?

Either overbaked, underdone sauce, or most commonly, the sauce was poured over a pudding that had been allowed to cool too much. The sauce must go on while the pudding is still piping hot. Cold sponge does not absorb warm sauce properly.

Can I make malva pudding without apricot jam?

Technically yes, peach jam is the closest substitute and produces a good result. But apricot jam is what makes malva pudding specifically malva pudding. If you can source it, use it.

How long does malva pudding keep?

3-4 days covered in the refrigerator. Reheat in a low oven as described in the notes above. Do not microwave, it produces uneven heating and the texture suffers.

You can freeze it before adding the sauce, wrap the cooled baked sponge tightly, freeze up to 3 months. Defrost overnight, make fresh sauce, reheat the sponge and pour the sauce over while both are warm. The result is very close to freshly made.

Is malva pudding the same as sticky toffee pudding?

They are related in concept, warm baked sponge with warm sauce but they are different dishes with different flavors and different histories. Malva pudding uses apricot jam and a butter cream sauce. Sticky toffee pudding uses dates and toffee sauce. Both are magnificent. They are not interchangeable.

Malva Pudding: South Africa's Most Addictive Dessert

Name: Malva Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: South African
Ingredients: 200g (1 cup) sugar; 2 large eggs; 2 tablespoons apricot jam; 1 tablespoon white wine vinegar; 1 teaspoon bicarbonate of soda; 250ml (1 cup) full-cream milk, slightly warmed; 250g (2 cups) plain flour; 1 teaspoon baking powder; ½ teaspoon salt; 2 tablespoons butter, melted; 250ml (1 cup) heavy cream; 125g (½ cup) butter; 150g (¾ cup) sugar; 125ml (½ cup) hot water; 1 teaspoon vanilla extract; Vanilla ice cream (for serving); Fresh cream (for serving); Icing sugar (for dusting, optional)

Description

A warm South African baked sponge cake soaked in a rich butter cream sauce, served with vanilla ice cream.

Ingredients

Scale

200g (1 cup) sugar
2 large eggs
2 tablespoons apricot jam
1 tablespoon white wine vinegar
1 teaspoon bicarbonate of soda
250ml (1 cup) full-cream milk, slightly warmed
250g (2 cups) plain flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons butter, melted
250ml (1 cup) heavy cream
125g (½ cup) butter
150g (¾ cup) sugar
125ml (½ cup) hot water
1 teaspoon vanilla extract
Vanilla ice cream (for serving)
Fresh cream (for serving)
Icing sugar (for dusting, optional)

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Instructions

Preheat your oven to 180°C / 350°F and butter a deep baking dish.
Beat the eggs and sugar until pale, then add apricot jam.
Mix the bicarbonate of soda with vinegar and add to the mix.
Incorporate melted butter, flour, and warm milk alternately.
Pour the batter into the prepared dish and bake for 30-35 minutes.
Combine cream, butter, sugar, and hot water over medium heat to make the sauce.
Pour the sauce over the hot pudding immediately after it comes out of the oven.
Serve warm with vanilla ice cream or fresh cream.

Notes

The apricot jam is crucial for the flavor. Ensure the sauce is poured over while the pudding is still hot for optimal absorption.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: South African

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 30g
Sodium: 200mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg