Malva Pudding (South Africa)
With tasty origins right from sunny South Africa, malva pudding is always a sweet family favourite. It contains healthy dollops of apricot jam and has a spongy caramelized texture. Thick sweetened cream, custard or ice cream should be poured liberally the malva pudding while it is hot, for the most pleasurable dessert experience to tickle your taste buds… every single time.
| Ingredients | Standard 2L Remoska cooker | Grand 4L Remoska cooker |
| Sugar, Caster | 180g | 270g |
| Eggs | 2 | 3 |
| Jam, apricot | 1tbsp | 2tbsp |
| Butter, Melted | 1tbsp | 1 ½ tbsp |
| Vinegar, white wine | 1tsp | 1 ½tsp |
| Flour, plain | 150g | 225g |
| Bicarbonate of soda | 1tsp | 1 ½tsp |
| Salt | ¼ tsp | ½tsp |
| Milk | 90ml | 180ml |
| For the sauce: | Standard 2L Remoska cooker | Grand 4L Remoska cooker |
| Cream, whipping | 200ml | 300ml |
| Butter, Melted | 100g | 150g |
| Sugar, Caster | 120g | 180g |
| Hot water | 90ml | 130ml |
| Vanilla extract | 1tsp | 1 ½tsp |
Method
Beat together the sugar, eggs and jam with an electric whisk until thick and light. Stir in the flour, bicarbonate of soda and salt with the milk. Beat well.
Line the base of the Remoska pan with a circle of Magic Non-Stick Liner. Pour the mixture into the Remoska and cook for approx. 25-30 minutes until well browned and risen.
Switch off the Remoska, but leave the pudding in the Remoska.
For the sauce: heat all the ingredients together in a pan over a low heat until the sugar has dissolved. Bring to the boil and pour over the hot pudding in the Remoska.
