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5 from 3 votes

Malva Pudding Recipe Without Cream

This extremely rich, very delicious and not too sweet malva pudding with a wonderful creamy texture is absolutely to die for!! Made with very simple ingredients that you always have on hand.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: afternoon tea, Breakfast, Brunch, Dessert
Cuisine: African, Botswanan, Namibian, South African
Keyword: Comfort food, how to, malva pudding
Servings: 8 Servings
Author: Ester | esterkocht.com

Equipment

  • Casserole dish (20 x 30 cm (7.8 x 12 inch))
  • Saucepan or pot
  • spoon
  • Whisk
  • Fine sieve

Ingredients

For the dough

  • 50 g (about 2 oz/ ¼ cup) melted butter
  • 2 eggs room temperature
  • 120 g (4.2 oz/ 1 cup) plain flour/ all purpose flour
  • 1 tablespoon apricot jam
  • 1 teaspoon baking soda
  • 90  g (3 oz/ ½ cup)  brown sugar
  • 1 teaspoon freshly squeezed lemon juice/ white wine vinegar
  • 250 ml (8 fl oz/ 1 cup) milk room temperature

For the syrup/ sauce

  • 100 g (3.5 oz) butter
  • 80 g (2.8 oz/ 1/3 cup + 2 tablespoons) brown sugar
  • 125 ml (4 fl oz/ ½ cup) boiling water

Instructions

  • Preheat the oven to 250 °C (482 °F), with both up and bottom heat. Combine plain flour and baking soda and sieve. In a bowl, beat eggs and sugar together until creamy. Stir in apricot jam and melted butter. Add part of the flour mixture and then milk, until you've used up all theflour and milk. Stir in lemon juice or vinegar and pour the batter in a casserole dish and bake for 10 minutes. After 10minutes reduce the heat to 190 °C (374 °F) and bake for another 5 minutes. Switch off the oven and let the cake be inside for 5 minutes.
  • In the meantime make the sauce/ syrup. Melt sugar and butter in a pot over medium heat. Keep stirring until all of the sugar has melted. Then stir in the boiling water. Remove the pudding/ cake from the oven. Using a toothpick or a fork poke some holes all over the pudding and pour over the hot sauce evenly. Put it back in the switched off oven. Let it stay in the oven until all the sauce has been absorbed. The pudding tastes delicious both warm and cold.

Notes

  1. If you're using a smaller baking dish, just be sure to increase the baking time. Because the smaller the baking dish, the longer the baking time. Also try to use a toothpick or a fork to check the cake for doneness.
  2. You could also make the pudding a day before and warm it the next day before serving.