Mouthwatering South African Malva Pudding with Lemon and Honey Sauce (Vegetarian)

Allergens

Eggs, Milk, Wheat

Ingredients

• 1 cup (240 ml) white sugar
• 1/2 cup (120 ml) apricot jam
• 1/2 cup (120 ml) butter
• 1/2 cup (120 ml) milk
• 1 tsp (5 ml) vinegar
• 2 cups (480 ml) cake flour
• 2 eggs
• 1/2 tsp (2.5 ml) baking powder
• Pinch of salt For the Lemon and Honey Sauce:
• 1 cup (240 ml) water
• 1 cup (240 ml) white sugar
• 1/3 cup (80 ml) honey
• 1 lemon, juiced
• 1 tbsp (15 ml) butter

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 2 liter pudding basin or ovenproof dish.
2. In a large saucepan, combine sugar, apricot jam, and butter. Cook over medium heat until the butter is melted and the mixture is smooth. Remove from heat.
3. Add milk and vinegar to the mixture. Stir well.
4. In a separate bowl, sift together cake flour, baking powder, and salt.
5. Beat the eggs and add them to the saucepan mixture. Mix thoroughly.
6. Gradually add the dry ingredients to the saucepan, mixing until smooth.
7. Pour the batter into the prepared dish and bake for 1 hour or until a toothpick inserted in the center comes out clean.
8. While the pudding is baking, prepare the Lemon and Honey Sauce by combining water, sugar, honey, lemon juice, and butter in a saucepan. Cook over medium heat until the sauce thickens slightly.
9. Once the pudding has finished baking, immediately pour the warm sauce over the top of the hot pudding. Allow the dish to cool before serving.

Chef’s Insight

The perfect balance of sweet and tangy flavors in this Malva Pudding makes it a crowd-pleasing dessert that's sure to impress your guests.

Notes

For optimal results, use a high-quality apricot jam without added preservatives.