Over the weekend the Damselfly made malva pudding and I decided to nab her recipe for a post.
Malva pudding is a sweet baked pudding of Cape Dutch origin, usually served hot with custard, cream or ice-cream. My mom always made a double portion of the sauce and we would then eat it with the sauce poured over (like I did this weekend as you can see in the picture). It is made with apricot jam and has a spongy caramelized texture. It is often found on the dessert menu of South African restaurants and is a very traditional South African dish.
The pudding's name is derived from Malvasia wine from Madeira. The dessert and dessert wine used to be served together after the main course at Cape tables. It is of distinct Cape Dutch origin with many unique additions which may differ from one area to the next, e.g., ginger or apricot jam. There are also many variants of this dessert, namely, the Cape Brandy Pudding which also includes brandy and dates and the Tipsy Tart which contains only brandy.
So here is the Damselfly's recipe:
5ml bicarbonate of soda
375ml self-raising flower
1/2 cup of sugar
30ml apricot jam
25ml soft margarine
1cup of cream (or 1/2cup cream + 1/2cup milk
Use a 2 liter size baking container. Spray with a non stick spray. Mix the bicarb into the milk. Mix the rest of the ingredients separately. Now stir the bicarb / milk mixture into the rest of the ingredients and mix well. Put the mixture into the baking container and bake for 20 - 30 minutes at 180C. Take out and punch little holes in it.
While the cake is baking heat the sauce ingredients in a pot and mix together till all melted and mixed. Pour sauce over cake.
I hope this all makes sense. Enjoy!