Table of Contents
Malva Pudding Recipe
What Country Does Malva Pudding Come From?
What is the History of Malva Pudding?
Malva Pudding Vs Jan Ellis Pudding
Although Malvapoeding (Malva pudding) and Jan Ellis pudding are very similar.
Jan Ellis was a famous South African rugby player in the 1960s and ‘70s, and Jan Ellis pudding is evidently a great favorite of his.
These desserts are both cake-like in texture and steeped in a rich sauce that is poured over the hot tart when it is removed from the oven. There are minor differences in the ingredients that influence the end product in both texture and flavor.
Jan Ellis pudding uses baking powder (or self rising flour), whereas Malva pudding uses baking soda, and it contains vinegar, whereas Jan Ellis pudding does not. The relative proportion of ingredients also differs.
The sauce is rich in both cases. Whereas most of the calories come from cream in Malva pudding, they are from butter in Jan Ellis pudding.
How To Make Malva Pudding
It all starts with a wonderful spongy cake, flavored with apricot jam, that bakes until the exterior becomes somewhat caramelized. Then, after poking holes throughout the sponge, a mixture of heavy cream, milk, butter, sugar, and salt, is poured over the pudding.
The textures of the caramelized exterior, spongy center, and delicious creamy liquid are out of this world!
What Can I Use Instead Of Apricot Jam in Malva Pudding?
Is Malva Pudding Healthy?
Some of the health benefits of this lovely recipe includes;
- Cooling: Cools down the entire body therefore, it is recommended for the following ailments :Fever, Cough, Flu Phlegm ,Sinus ,Asthma ,Pneumonia, Sore throats ,Tonsillitis (Tonsils) Pharyngitis , and Throat infections.
- Rectifies Bloodshot eyes and heals rashes caused due to internal heat
- For cleansing the urinary organs (bladder, kidney, et cetera) and to prevent urinary tract infections (UTI)
How to Store South African Malva Pudding
Leftovers can be kept in the refrigerator in an airtight container for up to 3 days. Before serving, reheat it in a 300°F (150°C) oven or the microwave!
Check out other South Africa recipe here
This Recipe is a Real cold-weather comfort food. This winter you must try this!
Malva Pudding
Ingredients
Ingredients
- The pudding
- 6 1⁄2ounces sugar (3/4 cup, 200 ml, or 180 g)
- 2large eggs
- 1tablespoon apricot jam
- 5ounces all purpose flour (150 g)
- 2teaspoons vanilla essence
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1tablespoon butter (a generous tablespoon)
- 1teaspoon vinegar
- 1⁄3cup milk
- 3⁄4cup fresh cream (200 ml)
- 3 1⁄2ounces butter(100 g)
- 3 -5ounces sugar (90 - 150 g)
- 1⁄3cup hot water(90 ml)
Instructions
Directions
- Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven -- Adjust accordingly).
- Grease an oven dish. Use a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
- Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters.Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
- Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
- Sieve, or simply mix together: the flour, soda and salt.
- Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
- Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
- In a pot, melt together the ingredients for the sauce, and stir well.
- Pour it over the pudding as soon as it comes out of the oven.
- Leave to stand awhile before serving.
- Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.