From the Anchor Yeast Kitchen
Malva Pudding
Prep 1 hr 10 mins
Baking Time
25–30 mins
Total 1 hr 40 mins
Makes 1 Malva Pudding
easy
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By
Anchor Yeast Kitchen
Malva pudding is a sweet pudding of South African origin, usually served hot with custard and/or a good sizable helping of ice-cream!
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Ingredients
2
Large eggs
125
ml
Sugar
( ½ cup )
25
g
Butter
30
ml
Apricot jam
( 2 tbsp )
5
ml
Bicarbonate of soda
( 1 tsp )
125
ml
Lukewarm milk
( ½ cup )
60
ml
Lukewarm water
( ¼ cup )
180
g
Cake flour
( 1 x 250 ml + 1 x 125 ml )
2
ml
Salt
( ¼ tsp )
10
g
Anchor Instant Yeast
( 1 packet )
Sauce
250
ml
Ideal milk
( 1 cup )
125
ml
Water
( ½ cup )
180
g
Butter
250
ml
Sugar
( 1 cup )
5
ml
Vanilla essence
( 1 tsp )
Method
Beat the eggs and sugar together until light and creamy.
Add the butter and apricot jam and beat for 1 minute.
Dissolve the bicarb of soda in the milk and add the water to the mixture.
Mix the cake flour, salt and Anchor Instant Yeast together.
Sift the flour mixture into the egg mixture and fold the flour in gently, alternating with the milk mixture, until thoroughly mixed.
Pour the mixture into a greased 30 x 20 cm ovenproof dish, cover with a sheet of plastic and allow to rise in a warm place until double in size, about 25 – 30 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 40 – 45 minutes.
In the meantime, place the Ideal milk, water, butter and sugar in a saucepan and bring to the boil over low heat. Remove from the heat and add the vanilla essence.
Remove the pudding from the oven and pour the sauce slowly over the pudding whilst still warm, using all the sauce.
Serve warm or cold with custard or ice cream.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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