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Malva Pudding

A warm, sticky South African baked sponge made with apricot jam and a splash of vinegar, drenched the moment it leaves the oven in a hot cream-and-butter sauce so it soaks through to the base. Traditionally served straight from the dish while still steaming.

SnacksMainsVegetarian25g+ protein
50 min15 prep · 35 cookEasy978 kcalper serving
Malva Pudding

Instructions

  1. Heat the oven to 180C (160C fan). Grease a small ovenproof dish or ramekin of about 250 ml capacity with a little butter and stand it on a baking tray.
  2. In a bowl, whisk 1 of egg with 40 g of caster sugar for about 3 minutes, until pale, thick and ribbon-like. Beat in 1 tbsp of smooth apricot jam until evenly blended.
  3. Melt 5 g of butter and stir 1 tsp of white vinegar into it, then whisk this into the egg mixture. Sift 40 g of plain flour with 0.5 tsp of bicarbonate of soda and 1 pinch of salt over the bowl.
  4. Fold in the dry ingredients alternately with 60 ml of milk, in two or three additions, until you have a smooth, pourable batter with no streaks of flour. Do not overbeat.

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Per serving

978kcal
27gprotein
122gcarbs
43gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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