Malva Pudding is a true South African (continental) pudding dish, with a sweet sponge and a decadent caramelized sticky sauce; it’s normally served with hot custard. You can make in advance and freeze it. And you can freeze left-over for use at a later stage as well.
For the Sauce:
Fresh cream 3/4 cup
Butter 100 gm
Sugar (90 – 150 g)
Hot water 1/3 cup
Vanilla essence 2 tbsp
Preheat the oven on 190°C. Grease an oven tin with some butter. In a food processor mix caster sugar, baking powder, bicarbonate soda, flour and butter. Bit the eggs in it. Add apricot jam and mix through. Add the rest of the ingredients in it.
Add milk in this mixture. Mix well. Pour the malva pudding batter into the baking tin. Cover the tin with a lid or foil paper and then bake for 1 hour at 180°C.
To make the syrup, boil sugar and water. Then add vanilla essence and melted butter. Mix till the sugar preserve in water. Add fresh cream in it and mix well.
Remove from the stove and add the cream and the vanilla. Pour over the hot baked pudding. Leave to stand awhile before serving. Because it’s rich it does not really need enhancement, but if you want, serve with vanilla ice cream.