A sweet pudding of Dutch origin, malva pudding is a typical South African dessert usually served hot with custard or ice cream.
1 cup sugar
2 large eggs at room temperature
1 tablespoon smooth apricot jam
1 1/4 cups cake flour
1 teaspoon baking soda
a pinch of salt
2 tablespoons butter
1 teaspoon white wine vinegar
1/2 cup milk
1 cup cream
125g butter (1/2 cup)
1/2 cup brandy
1/2 cup sugar
1. Beat the sugar and eggs in a bowl until the mixture is fluffy and the sugar granules have disintegrated, then add the apricot jam and mix it all up. In another bowl, sift the flour, baking soda, and salt together at least twice. Next, melt the butter and add the vinegar and the milk. (Don’t overheat the butter or the mixture will curdle)
2. Add the dry mix and the butter/milk/vinegar mix alternately to the egg mix, folding in well.
3. Pour the mixture evenly into a butter-greased muffin tray. Each muffin cup should be about half filled. Bake in a preheated oven at 350 degrees for between 45 minutes and 1 hour. Because of all the sugar, you can cook the pudding until it’s nice and brown.
4. The magic is really in the glaze; when the puddings come out of the oven, pour the glaze immediately over the baked puddings so that it penetrates right through them. Serve individually with thick whipped cream or a scoop of vanilla ice cream.