Ginger Malva Pudding

Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Ruby

Gallery

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
8 servings
Nutrition Info
Advertisement

Ingredients

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

Directions

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

    Advertisement

  • 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

Per Serving:
364 calories; protein 4.6g; carbohydrates 54.3g; fat 15g; cholesterol 62.4mg; sodium 284.7mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

AlyssaR
Rating: 4 stars
04/25/2019
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
Reviews:
Most Helpful Most Positive Least Positive Newest
Mabinang
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
AlyssaR
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
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 05/06/2021