Malva pudding
A traditional Dutch dessert, Malva pudding can be found on the menu of most South African restaurants. Its soft and moist texture has a lightly caramelized taste, subtly enriched by fruity notes of apricot jam. The richness and uniqueness of this dessert though come from its diet-killing sauce, moistening the cake with an ultra addictive sweetness. Eat with fresh berries or in season with lightly cooked apricots.

Malva pudding

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Busy:30 min, Total prep time: 1hr 10 min
Serves: 6-8 
Preheat the oven to 180 degrees C. Whisk the sugar and eggs together in a bowl until reaching a cream coloured, foamy texture. Add the jam and mix well.

Melt the butter in a small saucepan over low heat, stir in the vinegar and transfer to a small recipient to cool down. When warm, whisk the butter and vinegar into the egg mixture.

In another bowl, mix the flour, baking soda and salt. Beat the dry mixture into the egg mixture in 2 to 3 batches, alternating with the milk. You should obtain a homogenous batter.

Pour the batter into a 20 cm round buttered cake tin or into the cavities of a muffin tray (fill in 2/3 of the way). Cover with aluminum foil and bake for 40-45 minutes for the cake, 25 min for the muffins. When ready, a skewer inserted at the center of the cake or a muffin should come out clean. If not, bake for a few more minutes.

While the cake is baking, prepare the sauce by melting all the ingredients together in a saucepan over low heat.

Once the cake is baked, prick its top with a fork on several places, making a larger hole at the centre (same for the muffins). Pour 2/3 of the sauce over the cake/muffins while still in the tin, and allow the sauce to seep down into the cake for a good 10 minutes before unmoulding.

Serve warm with the rest of the sauce and fresh berries, ice-cream, or lightly cooked apricots.

Preheat the oven to 180 degrees C. Whisk the sugar and eggs together in a bowl until reaching a cream coloured, foamy texture. Add the jam and mix well.

Melt the butter in a small saucepan over low heat, stir in the vinegar and transfer to a small recipient to cool down. When warm, whisk the butter and vinegar into the egg mixture.

In another bowl, mix the flour, baking soda and salt. Beat the dry mixture into the egg mixture in 2 to 3 batches, alternating with the milk. You should obtain a homogenous batter.

Pour the batter into a 20 cm round buttered cake tin or into the cavities of a muffin tray (fill in 2/3 of the way). Cover with aluminum foil and bake for 40-45 minutes for the cake, 25 min for the muffins. When ready, a skewer inserted at the center of the cake or a muffin should come out clean. If not, bake for a few more minutes.

While the cake is baking, prepare the sauce by melting all the ingredients together in a saucepan over low heat.

Once the cake is baked, prick its top with a fork on several places, making a larger hole at the centre (same for the muffins). Pour 2/3 of the sauce over the cake/muffins while still in the tin, and allow the sauce to seep down into the cake for a good 10 minutes before unmoulding.

Serve warm with the rest of the sauce and fresh berries, ice-cream, or lightly cooked apricots.

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The aluminum foil will allow the top of the cake to remain soft and porous, which is the outcome you want to help the sauce seep more easily into the cake.
Ingredients

For the cake:
240 mL (1 cup) sugar
2 eggs
1 tablespoon apricot jam
300 mL (1-1/4 cup) flour
1 teaspoon baking soda
1 pinch of salt
2 tablespoons butter
1 tablespoon vinegar
125 mL milk

For the sauce:
200 mL single cream
100mL melted butter
100 mL sugar
100 mL water + 1 teaspoon vanilla extract, or orange juice, sherry or brandy

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