Spiced malva pudding recipe
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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Shop ingredientsEach serving contains
- Energy
- 1420kJ 338.0kcal
- Fat
- 12g
- Saturates
- 8g
- Salt
- 0.5g
- Sugars
- 36g
of the Reference intake
Carbohydrate 52.0gProtein 4.5gFibre 1.9g
Method
- Preheat the oven to gas 5, 200°C, fan 180°C. Grease 6 holes in a cupcake tray with butter.
- 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.
- Evenly divide the batter between the cupcake cases and bake for 20-25 mins until golden and risen.
- 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.
- 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.
- Put the remaining 2 tbsp jam in a small saucepan along with 2 tbsp water and cook on a low heat until slightly reduced.
- Serve each cake with a scoop of ice creamand a drizzle of the warm apricot jam.
- See more Christmas dessert recipes
