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Malva pudding — sponge with cream sauce

  • Dessert
  • South African

Apricot-jam sponge soaked while hot with a buttery cream sauce.

Active time25 min

Cooking45 min

Total1 h 15 minResting : 15 min

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Ingredients

  • 8 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 1 cup of heavy cream
  • half a cup of whole milk
  • 2 eggs
  • 1 tbsp apricot jam
  • half a cup of water
  • 1 tsp vanilla extract
  • 1 cup of wheat flour
  • ¼ tsp salt
  • 1 cup of sugar
  • three quarters of a cup of sugar
  • a quarter of a cup of malt vinegar
  • 1 tsp baking soda

Preparation

  1. Preheat the oven to 180 °C and line the tin with baking paper. Beat the cake butter with the cake sugar. Beat the eggs and add gradually, then add the jam, milk, baking soda and vinegar. Fold in the flour and salt to make a smooth batter.

    1 tbsp unsalted butter
    half a cup of whole milk
    2 eggs
    1 tbsp apricot jam
    1 cup of wheat flour
    ¼ tsp salt
    1 cup of sugar
    a quarter of a cup of malt vinegar
    1 tsp baking soda
    • oven
    • 22 cm square baking tin
    • baking paper
    • mixing bowl
    • whisk

  2. Pour into the tin and bake for about 45 min. A skewer inserted in the centre should come out without wet batter.

    • 22 cm square baking tin
    • oven
    • metal skewers

  3. While the cake bakes, put the cream, sauce sugar, sauce butter, water and vanilla in a saucepan. Stir over heat until boiling, then remove from the heat and cover.

    8 tbsp unsalted butter
    1 cup of heavy cream
    half a cup of water
    1 tsp vanilla extract
    three quarters of a cup of sugar
    • saucepan with lid
    • spoon

  4. Remove the cake using oven gloves. Slowly pour the sauce over the hot cake and leave to absorb for 15 min before serving.

    • oven gloves
    • 22 cm square baking tin

Allergens

  • Eggs
  • Gluten
  • Milk
Malva pudding — sponge with cream sauce