Friday, 24 October 2025
đź”´ Malva Pudding
This is the most famous of South African puddings. A caramelised sponge pudding flavoured with apricot jam and soaked in a creamy syrup sauce.
🍷 Here's the wine pairing 🍷
To pair with the Malva Pudding, a German Riesling. This 2023 Rheinhessen Reisling has a muted aroma but is comes alive when you take a glug, really zingy, bright citrus, lime and apple burst into the mouth and the wine has a sweet finish which is why it’s paired it with Angela’s Malva Pudding. The slightly sweet citrus taste really complements the syrupy sweetness of the Malva. Just £5.10 in Sainsbury’s this is value for money.
❗️ Malva Pudding - here's the recipe ❗️
❗️For the sponge
190g full fat cows milk
200g soft light brown sugar
1 tsp salt
1 tsp vanilla extract
1 tablespoon sunflower oil
1 tablespoon cider vinegar
3 tablespoons smooth apricot jam
1 tablespoon unsalted butter plus xtra for greasing
2 large eggs
150g plain flour
1 tsp bicarbonate soda
❗️For the sauce
100mil water
100g soft light brown sugar
200g double cream
1tsp vanilla extract
4 tablespoons unsalted butter
❗️Start with a oven proof dish or tin 24cm by 18cm and 5 cm deep
Set the oven temperature to 170c fan.
In a saucepan over medium heat
Add the milk, sugar, salt, vanilla extract, oil, vinegar, apricot jam, and finally the butter. Just heat until the butter is melted then set aside.
In a food mixer beat the eggs on medium setting they need to be stiff and fluffy so probably about 10minutes. In a large bowl sift in the flour and bicarbonate soda then pour in gradually the batter carefully combine until there are no lumps. Then the eggs should be ready so fold in a third of this till fully combined then fold in the rest keeping it light and airy.
Place in the centre of the oven for 40 minutes test it with a skewer which should come out clean. If not return it for a few minutes.
❗️While the cake is cooking make the sauce.
In a saucepan combine all the ingredients and heat until all ingredients are combined.
Test the cake if it’s done get a fork and prick the cake all over deep enough so the sauce can penetrate through the cake. So warm the sauce again if necessary and pour it all over the cake. Continue to spoon the sauce over until it’s all absorbed.
❗️Now you’re ready to serve it. Cut into squares and serve it with thick custard or extra thick cream or both.