Malva Pudding May 24 2010

I discovered Malva Pudding on my third trip to South Africa and I have been completely in love with it ever since. Served slightly warm with either cream or custard (I prefer custard) drizzled over the top it is nothing short of a decadent dessert. Preparation time: 30 minutes Cooking time: 30 minutes Total preparation time: 1 hour Serving number: 8Serving Number: 6-8 Malva Pudding 1 heaped tablespoon butter 3 heaped tablespoons apricot jam 1 egg 1 cup flour 1 teaspoon bicarbonate of soda (baking soda) 1/2 cup sugar 1/2 cup milk Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream. If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven. Sauce 1 cup cream 4oz / 100g butter 1/2 cup sugar 60 ml hot water. Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in. With the sauce incorporated into the Malva pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to reserve some of the sauce to serve alongside the pudding rather than letting the whole amount soak in. Recipe source: