Indulgent South African Malva Pudding: A Warm Spiced Cake Served with Rich Custard

Allergens

Dairy, Eggs

Ingredients

• 1 cup apricot jam
• 2 cups all
• purpose flour
• 2 cups sugar
• 4 extra
• large eggs
• 1 cup milk
• 1 cup butter, melted
• 2 tsp baking powder
• 1 tsp vinegar
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• For the custard:
• 2 cups milk
• 1 cup sugar
• 6 extra
• large egg yolks
• 3 tbsp all
• purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp butter

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 inch round baking dish and set aside.
2. In a large bowl, mix together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat the eggs and add the milk, melted butter, and vinegar. Pour this mixture into the dry ingredients and stir until well combined.
4. Spread a thin layer of apricot jam on the bottom of the prepared baking dish. Pour the batter over the jam and smooth the top. Bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, prepare the custard: In a saucepan, combine the milk, sugar, egg yolks, flour, salt, and vanilla extract. Whisk together until smooth. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter.
6. Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Pour the warm custard over the cake and return it to the oven for another 5 10 minutes until the custard is set.
7. Remove from the oven and allow to cool slightly before serving. Serve warm with a dusting of powdered sugar or additional apricot jam on top, if desired.

Chef’s Insight

Malva Pudding is a perfect blend of flavors and textures, with its moist sponge, tangy apricot jam, and rich custard.

Notes

This recipe calls for extra-large eggs, which are larger than the standard large eggs.