Malva pudding has been part of South African traditional food for centuries. South Africans adopted it from Dutch colonists in the 15th century and made it a staple favourite over the years that followed. While being steeped in tradition, it is also steeped in delicious flavour and many have grown to love the warm spongy pudding, regardless of their country of origin.
The origins of Malva pudding
It all started when Dutch colonists arrived in the mid-1600s. Among the wonderful recipes they brought over with them came a warm sweet cake. However, naturally, the exact recipe changed according to what was available. For example, apricots were in abundance during the summer months, so they would be added into the mix.
Where does the name come from?
There are various theories on the origin of the name but there is no precise way of knowing exactly which one is correct.
According to Wikipedia, the Oxford dictionary says the name originates from the Afrikaans word “malvalekker” which means marshmallow. This could be due to the almost chewy soft texture of the pudding.
However, the word Malva is also the Afrikaans name for geranium. So many suspect previous versions of the pudding were flavoured with rose and lemon-scented geranium and so named after the flower.
A different source, winemag, suggests that the sticky pudding may be named after a distilled wine, known in the 18th century as Malvasia, a possible ingredient in early versions of Malva pudding syrup.
What makes Malva pudding so amazing
Malva pudding has a very similar ingredients list to your standard cake, with things such as flour, butter, milk and eggs. However, it has a couple of unique additions that set it apart from any other dessert.
First off, traditionally a dash of vinegar is added to the dough mix. The vinegar acts as an acid which combines with baking soda to produce Malva pudding’s signature spongy yet marshmallowy texture.
Next on the list of special ingredients is apricot jam. Aside from bringing a fruity sweet flavour to the pudding, the jam also plays a vital role in the texture and appearance of malva pudding. The jam adds a wet stickiness to the final product while also helping the pudding brown while baking.
Also, traditionally it was not malva pudding without a bit of brandy in the sauce. However, many modern recipes eliminate this ingredient to create something that more people can enjoy.
The perfect recipe
Yip, you guessed it, we have the perfect Malva pudding recipe for you. Here it is:
Malva Pudding
Ingredients
For the Pudding:
- 125 ml White sugar
- 30 ml Apricot Jam
- 5 ml Bi-carbonate of Soda
- 250 ml Cake Flour
- 2 ml Salt
- 15 ml Butter
- 1 large Egg
- 250 ml Milk
- 5 ml Vanilla essence
For the Sauce:
- 410 g Evaporated Milk (1 tin)
- 250 ml Milk
- 125 ml Water
- 125 g Butter
- 5 ml Vanilla Essence
- 125 ml Sugar
Instructions
For the Pudding:
- Preheat Oven to 180 degrees Celsius.
- Whisk sugar and butter until creamy, add the jam and egg and mix well!
- Mix Bi-carb and milk, add to sugar mixture add flour, vanilla essence and salt to mixture and mix well.
- Pour mix into baking tray and bake for 30 minutes.
For the Sauce:
- Heat milk, sugar and butter in a sauce pan and boil for 5 minutes, mixing well.
- Remove mixture from heat and mix it with vanilla essence.
- Pour hot sauce mixture over the pudding as soon as it comes out the oven.
- Serve with warm custard and ice-cream.
