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Spiced malva pudding recipe

Niyi-Obafemi-Olopade
Spiced malva pudding

Created by Niyi Obafemi-Olopade

Originating for South Africa, malva pudding is filled with apricot jam and drizzled in syrup. We've given ours a festive twist with extra cinnamon and nutmeg. Try as an alternative dessert idea for Christmas Day.

See method
  • Serves 6
  • Takes 35 mins
  • 338 calories / serving

Ingredients

  • 50g caster sugar
  • 120g self-raising flour
  • ½ tsp bicarbonate of soda
  • 1 egg yolk
  • 2½ tbsp apricot jam
  • 1 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • 120ml oat milk
  • vanilla ice cream, to serve

For the syrup

  • 100g caster sugar
  • 60ml boiling water
  • 2 tbsp butter, plus extra to grease
  • 60ml milk
  • ½ tsp vanilla essence
  • 1 cinnamon stick
  • ¼ tsp nutmeg

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Each serving contains

Energy
1420kJ 338.0kcal
17%
Fat
12g
medium17%
Saturates
8g
high39%
Salt
0.5g
medium8%
Sugars
36g
high40%

of the Reference intake

Carbohydrate 52.0gProtein 4.5gFibre 1.9g

Method

  1. Preheat the oven to gas 5, 200°C, fan 180°C. Grease 6 holes in a cupcake tray with butter.
  2. In a jug or bowl, whisk together the sugar, flour and bicarbonate of soda. In a separate bowl, whisk the egg yolk, jam, vanilla extract, vinegar and oat milk together until smooth. Whisk the wet ingredients into the dry until smooth.
  3. Evenly divide the batter between the cupcake cases and bake for 20-25 mins until golden and risen.
  4. Meanwhile, make the syrup. Add all the ingredients to a saucepan and slowly bring to the boil, swirling the pan until the sugar has dissolved. Turn down the heat and allow to simmer for 5 mins, stirring every now and then.
  5. Remove the cakes from the oven and pour the syrup over while still hot. Leave for at least an hour for the syrup to soak in, the longer the better.
  6. Put the remaining 2 tbsp jam in a small saucepan along with 2 tbsp water and cook on a low heat until slightly reduced.
  7. Serve each cake with a scoop of ice creamand a drizzle of the warm apricot jam.

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