Malva Pudding is (and I quote direct from our friend google) – Malva pudding is a sweet pudding of South African origin. It contains apricot jam and has a spongy caramelized texture. A cream sauce is often poured over it while it is hot, and it is usually served hot with custard and/or ice-cream.
The recipe inspiration came from Loving it Vegan – my version is pretty much the same though I did up the liquid ingredients a bit as the first time I made it, it was a touch on the dry side.
This time I made a smaller amount which it is why it came out more as a loaf – but the texture and flavour is the main thing.
So here is my version –
Ingredients:
For the pudding-
- ¾ C organic brown sugar
- ½ C apple sauce
- 2 T Smooth apricot jam
- 2 T coconut oil (melted)
- 1 ¼ C all-purpose flour
- 1 t baking powder
- 1 t baking soda
- ¼ t salt
- 1 ½ T apple cider vinegar
- ½ C soy milk
For the sauce-
- 60 grms vegan butter
- 75 grms organic brown sugar
- 270 mls coconut cream
- ½ t vanilla
Method:
1 – Preheat oven to 180 deg C (fan)
2 – Sift and mix the dry ingredients – flour, baking powder, baking soda and salt together.
3 – Mix together the sugar, apple sauce, apricot jam and coconut oil in a bowl. (by hand or use a stick blender or however – but make sure well mixed)
4 – Mix the soy milk and vinegar together and let stand for a minute or so.
5 – Now whisk all three mixtures together into a batter.
6 – Pour into a baking tin or individual ramekins if desired.
7 – Bake for 35 minutes – or till skewer comes out dry.
8 – While this is cooking, make the sauce –
9 – Melt the butter in a pot on the stove and add in the sugar and coconut cream.
10 – Bring just to boil. Remove from heat and stir in the vanilla.
11 – When done – remove – make loads of holes – pour sauce over.
Notes:
1 – I made a small amount this time which is why I cooked it in a loaf tin. If you double this recipe and cook in a 22 x 22 cm baking tin you can cut into traditional square pieces.
2 – When I make it, for the pudding I make the sugar 50/50 sugar and erythretol. For the sauce you need to stick with sugar.
Bon apetit!
