“There are few desserts that evoke such a sense of nostalgia like malva pudding does. The name comes from the Afrikaans word which means ‘marshmallow’ and denotes the dessert’s rich velvety sponge and indulgent sweetness. It evolved from an early Dutch sponge toffee pudding, adding vinegar, apricot jam and soured milk to make it uniquely South African. The pudding is soaked in a sweet creamy mixture to create its addictive texture. Today each family will have their version, but they all share the common trace of comfort cooking. This isn’t just a winter dish, a malva still has a place at the dessert table on a hot day after a braai! I like having it with double cream, but the combination of a warm malva pudding and cold ice cream is also a winner!”
SERVES: 6
1 1/2 cups (225g) plain flour
1 tsp bicarbonate of soda
2/3 cup castor sugar
2 eggs
50g unsalted butter, melted and cooled
2 tsp vanilla paste
1/4 cup apricot jam
1 tbsp white or apple cider vinegar
150ml evaporated milk
chopped roasted pecans and double cream to serve
SAUCE
1/2 cup pouring cream
225ml evaporated milk (remaining evaporated milk from can above)
1/2 cup brown sugar
50g unsalted butter
1/3 cup water
Preheat oven to 160°C on the fan setting.
Grease a 1.5–2 L capacity baking dish.
Combine the flour, bicarb, sugar and a pinch of salt in a bowl and stir to combine.
Add the eggs, butter, vanilla, jam, vinegar and 2/3 cup evaporated milk (note that 1 can is 375ml and you use the remainder in the sauce; if your can varies from this size, just top the sauce part up with regular milk). Whisk to combine then pour into prepared dish. Bake for 25–30 minutes until a skewer comes out clean and cake bounces back when touched.
Meanwhile, combine all the sauce ingredients in a saucepan and bring to a simmer. Stir to combine then remove from heat but keep warm.
Remove pudding from oven then use a skewer to poke holes all over. Pour sauce over the pudding and allow to soak in.
Serve warm topped with pecans and double cream.
Note: For a little extra decadence, before roasting the pecans, toss them in a little melted butter to give them a coating and then toss in brown sugar and a pinch of salt flakes. Roast them on a baking paper-lined tray until caramelised then cool and serve on top of your malva. You could do this with other nuts like hazelnuts, walnuts or almonds.
Recipe extracted from Food Trail South Africa by Warren Mendes.
