This is a unique take on the traditional South African malva pudding. Serve hot with ice cream or whipped cream, or cold with hot homemade custard.

Ruby
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch cake pan.

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  • Combine 1 cup sugar, egg, and 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Beat in apricot jam, vinegar, ginger, and baking soda. Add 1 cup milk and flour; beat until batter is smooth.

  • Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

  • Combine 1 cup milk, 1/2 cup butter, 1/2 cup sugar, and water in a saucepan over medium heat 5 minutes before pudding is done baking. Bring to a boil and stir until smooth. Pour hot sauce over pudding and let it sink into the pudding.

Nutrition Facts

364 calories; 15 g total fat; 62 mg cholesterol; 285 mg sodium. 54.3 g carbohydrates; 4.6 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
04/24/2019
This is a great base recipe. I made quite a few alterations. I reduced the amount of ginger reduced the temperature to 350 and cooked it longer. I also used an 8x8 pan as that was all I had on hand. I also cooked the sauce for a significantly longer time and reduced to the point that it was the texture of cake batter. Great dish. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/24/2019
This is a great base recipe. I made quite a few alterations. I reduced the amount of ginger reduced the temperature to 350 and cooked it longer. I also used an 8x8 pan as that was all I had on hand. I also cooked the sauce for a significantly longer time and reduced to the point that it was the texture of cake batter. Great dish. Read More
Rating: 4 stars
11/05/2018
Despite my mistakes this recipe came out very well. only problem was the sauce was too watery. next time I will leave out the water when making the sauce Read More
Rating: 4 stars
04/24/2019
This is a great base recipe. I made quite a few alterations. I reduced the amount of ginger reduced the temperature to 350 and cooked it longer. I also used an 8x8 pan as that was all I had on hand. I also cooked the sauce for a significantly longer time and reduced to the point that it was the texture of cake batter. Great dish. Read More
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