Malva Pudding Malva Pudding Is a Favorite Dessert of South Africans and Mission Team Participants

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South African Malva Pudding Malva pudding is a favorite dessert of South Africans and mission team participants. When you hear the word pudding, you may think chocolate pudding or tapioca pudding. However, this dessert is a carmel flavored cake with a warm sauce topped with ice cream or custard. SERVES: 6-8 DIFFICULTY: Easy TYPE: Dessert COOKING TIME: 30 min. prep/ 30-40 minutes to cook PUDDING INGREDIENTS 1 cup sugar 2 large eggs 1 Tablespoon smooth apricot jam/preserve 1 Tablespoon butter 1 teaspoon vinegar 1 cup flour ½ teaspoon salt 1 teaspoon baking soda 1 cup milk SAUCE INGREDIENTS 1 cup heavy cream * 2 teaspoon vanilla essence 7 Tablespoons butter 1 cup sugar 1/3 cup boiling water (*you can substitute half cup Bailey’s or other liquid for half cup cream). COOKING INSTRUCTIONS: PUDDING 1. Preheat the oven to 350 F. 2. Grease an ovenproof dish. 3. Whip the sugar and eggs until creamy and a lemon color. 4. Add the apricot jam (preserve) and mix well. 5. Melt the butter (don’t boil), add to mixture. 6. Add vinegar. 7. Mix together the flour, baking soda and salt. 8. Add to wet mixture. 9. Add milk. 10. Beat well. 11. Pour into ovenproof dish and bake until pudding is brown and well risen (about 30-40 minutes). Test with a sharp knife – must come out clean. COOKING INSTRUCTIONS: SAUCE Make the syrup sauce while the pudding is baking: 1. In a pot on the stove mix together all the sauce ingredients. 2. Bring to boil while stirring continuously. 3. Place to one side until baked pudding is ready. 4. Re-boil the sauce if necessary and pour over the pudding as soon as it comes out of the oven. 5. Carefully lift the pudding to allow the sauce to seep in underneath. Gently pull away the sides to allow the sauce to seep in here too. Poke a few knife holes in the top to allow the sauce to seep in. 6. The longer you let it stand before you serve it, the better it tastes. Just warm it up before you serve. Vanilla ice cream goes well with it. .

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