Malva Pudding
with Whipped Cream
A beloved South African dessert: rich, spongy vanilla pudding famously flavoured with apricot jam, soaked in a warm caramel sauce and served with a dollop of whipped cream.
Cals 544 · Prot 6 · Carbs 73 · Fat 26
Family Friendly
50 min
A beloved South African dessert: rich, spongy vanilla pudding famously flavoured with apricot jam, soaked in a warm caramel sauce and served with a dollop of whipped cream.
Cals 544 · Prot 6 · Carbs 73 · Fat 26
Family Friendly
Ingredients
Pudding
White sugar
200 Grams
Apricot jam
15 Grams
Butter
4*
10 Grams
White vinegar
15 ML
Whole milk
4*
200 ML
Plain flour
10*11*
150 Grams
Baking soda
8 Grams
Organic Eggs
5*
1 Piece
Sauce
White sugar
100 Grams
Butter
4*
100 Grams
Water
125 ML
Vanilla essence
5 ML
To serve
Whipping cream
4*
150 ML
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2258 / 544 |
| Fats (g) | 25.6 |
| of which saturated (g) | 10.7 |
| Carbohydrates (g) | 73 |
| of which sugars (g) | 57.1 |
| Fibers (g) | 0.6 |
| Proteins (g) | 6.1 |
| Salt (g) | 0.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Mix wet ingredients
- Preheat oven to 180°C, no fan.
- Using an electric beater or hand whisk, beat together 200g sugar, egg and apricot jam until pale and fluffy.
Tip! Apricot jam adds a fruity sweetness and contributes to the moist texture of the cake.
2 Melt butter
- In a small bowl or jug, melt the 10g butter portion for 5-10 sec in the microwave.
- Add the vinegar and milk.
- Stir to mix.
3 Make batter
- Sieve the flour, baking soda and a pinch of salt straight into the egg mixture.
- Mix to combine.
- Add the butter, vinegar and milk mixture.
- Mix only until incorporated, do not over-mix.
4 Bake
- Grease a large (27x19cm) baking dish with butter or oil.
- Pour mixture into the greased baking dish.
- Tap the dish gently on the counter to release air pockets.
- Bake for 30-35 min or until a skewer inserted into the centre comes out clean.
- If the top is browning too quickly, loosely place a sheet of baking paper on top of the dish.
Tip! Ensure your baking dish is large enough so that the cake rises evenly.
5 Make sauce
- Meanwhile, add 100g sugar, 125ml measured water, 100g butter and vanilla essence into a small saucepan.
- Heat over low heat to melt the butter and dissolve the sugar.
- Do not boil the mixture but rather gently heat.
- When the cake comes out of the oven, use a skewer to poke holes across the surface and pour the warm caramel sauce over the cake immediately.
- Allow to soak completely.
6 serve
- Just before serving, whip the cream in a clean bowl for 3-4 min until soft peaks are formed.
- Serve the Malva Pudding with a dollop of whipped cream.
- Best served warm.
Tip! Perfectly paired with custard or vanilla ice cream!
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