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Malva Pudding with Sauce
A classic South African sticky sponge pudding, known for its moist, caramel-like texture and rich apricot flavor, served with a warm, creamy sauce that soaks into the cake.
๐ง ์ฌ๋ฃ
- 250g (approx. 2 cups) All-purpose flour(Sifted)
- 200g (approx. 1 cup) Granulated sugar
- 120g (approx. 1/2 cup) Apricot jam(Smooth, good quality)
- 100g (approx. 7 tbsp) Unsalted butter(Melted)
- 2 large Eggs(Room temperature)
- 120ml (approx. 1/2 cup) Milk(Room temperature)
- 1 tsp Baking soda
- 1 tsp White vinegar
- 300ml (approx. 1 1/4 cups) Heavy cream(For the sauce)
- 100g (approx. 1/2 cup) Brown sugar(For the sauce)
- 50g (approx. 3.5 tbsp) Butter(For the sauce)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat your oven to 180ยฐC (350ยฐF). Grease and flour a 20-23cm (8-9 inch) ovenproof dish or individual ramekins.
โฑ๏ธ 5 minutes - 2
In a large bowl, whisk together the sifted flour and granulated sugar. In a separate small bowl, whisk together the melted butter, apricot jam, eggs, and milk until well combined. Ensure the jam is smooth; if lumpy, warm it slightly to loosen.
โฑ๏ธ 10 minutes - 3
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. In a small cup, dissolve the baking soda in the vinegar โ it will fizz. Immediately add this to the batter and gently fold it in. The batter will be quite thin.
โฑ๏ธ 5 minutes - 4
Pour the batter into the prepared baking dish(es). Bake for 40-45 minutes, or until the pudding is golden brown, springs back when lightly touched, and a skewer inserted into the center comes out clean.
โฑ๏ธ 40-45 minutes - 5
While the pudding is baking, prepare the sauce. In a saucepan, combine the heavy cream, brown sugar, and butter. Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Do not boil vigorously.
โฑ๏ธ 10 minutes - 6
Once the pudding is baked, remove it from the oven. Immediately poke holes all over the surface of the hot pudding using a skewer or fork. Slowly and evenly pour the warm cream sauce over the pudding, allowing it to soak in. The pudding will absorb most of the sauce, creating its signature sticky texture.
โฑ๏ธ 5 minutes - 7
Let the pudding sit for at least 10-15 minutes to allow the sauce to fully absorb before serving. Serve warm, spooning extra sauce from the dish over each portion.
โฑ๏ธ 15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe sauce is designed to soak into the pudding, making it incredibly moist and sticky. Don't be alarmed by the amount of sauce.
- โEnsure all ingredients for the batter are at room temperature for a smoother, more consistent batter.
- โServe warm for the best texture and flavor experience.
- โThe pudding is best enjoyed fresh, but leftovers can be stored in the refrigerator and gently reheated.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of vanilla extract to the sauce for an extra layer of flavor.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Incorporate chopped nuts like walnuts or pecans into the batter for added texture.