Malva pudding – an amazing South African dessert
I have had this craving for a caramelly cake for a long time now. I guess it started about a month ago, and finally today my craving was satisfied. And malva pudding was the answer to my prayers! If you have been reading my blog for a while, you will know that I spent my January in South Africa. One evening, my friend Amy (who is South African) and I went to a local restaurant outside Cape Town for braai night. A braai is a barbeque, and we indulged in steaks and creamed potatoes and had a wonderful evening. For dessert we had malva pudding, which I had never heard of before in my life. Amy convinced me to try it, and it was absolutely scrumptious, and something I have been dreaming about since.
I did some research online to find a recipe that sounded right, but ended up mixing several different ones. And it came out perfect! Rich, gooey and caramelly.
Here’s what you need (for 6 big servings)
For the cake
175 g./3/4 cup sugar
1 big tablespoon melted butter
1/4 teaspoon salt
1 teaspoon vinegar
1/3 cup/0,8 dl milk
150 g./5 oz. flour
1 tablespoon apricot jam
1 teaspoon baking powder
For the topping
3/4 cup/2 dl cream
100 g./3,5 oz. butter
85 g./3 oz. brown sugar
A dash vanilla essence
1/3 cup/0,8 dl water
And this is how
Turn the oven to 175C/350F. In a bowl, beat the eggs and the sugar (with an electric mixer) until it is foamy. It will take about 5 minutes. Add the rest of the ingredients to the bowl, and mix well until thoroughly combined. Grease a baking pan (I think mine was about 30 x 15 cm). Add the batter to the greased pan and bake it for about 30 minutes, or until a pin comes out clean.
While the cake is baking, you can prepare the topping. Add the cream, butter, brown sugar, vanilla and water to a pot, and heat it up until the butter is melted and it is nice and warm. Try not to eat it all before the cake comes out of the oven.
When the cake comes out of the oven, you simply pour the topping over the hot cake little by little. The edges of my baking pan were not very high, so I did it in four rounds. Distribute it evenly since the edges usually get more of the liquid than the middle. If the cake has a hard time absorbing the caramelly liquid, poke some holes with a pin along the way.
Leave the cake sitting for about 30 minutes (if you have the patience). Then eat it with some good ice cream and swoon. I have only had my first serving today, but I would expect it to be nice heated in the microwave tomorrow. Have a great weekend everyone, and I hope you will give this ass kicking cake a try.
Note: On the third day, this cake is still amazing. I haven’t even bothered with the microwave or ice cream. It is still very moist and is disappearing rapidly!