Malva pudding is of South African Origin and is a very popular dessert there. It’s name, “malva,” comes from the Afrikaans word for “marshmallow!”. It is very different than the American puddings, it has a very spongy caramelized texture and one of the key ingredients is Apricot Jam. It’s drenched in a very creamy sauce and contains apricot jam and has a spongy caramelized texture.
It is usually served warm like apple pie with either custard or ice-cream. I made mine gluten-free and dairy free by using gluten free flour and coconut cream. You can also make it vegan by using a butter substitute. My go to gluten free flour is Bob’s Red Mill 1-to-1. I have found this to be the best GF flour for me after much trials and tribulations.
Simple & Easy Malva Pudding
- 1 egg or use egg replacer (Recipe listed below)
- 1 cup Almond/oat/whole milk
- 1 tsp Vinegar
- 1 tsp Vanilla Extract
- 1 cup Flour (regular or gluten free)
- 1 tsp Baking soda
- 1 pinch Salt
- 1 tbsp Unsalted butter (melted)
- ¾ cup Brown sugar
- 1 tbsp Apricot jam/preserve
For Egg Replacer
- 1 tbsp agar agar powder
- 4 tbsp water
- 2 tbsp Unsalted butter
- ¼ cup Brown sugar
- ½ can Coconut Cream
- 1 pinch Salt
- 1 tsp Vanilla
- Preheat oven to 350 degrees and spray 8" pan with baking spray
- For egg replacer – Mix agar agar powder and water and set aside.
- Mix milk, vinegar, and vanilla extract in a small bowl.
- Mix flour, baking soda and salt together
- In a large bowl, use a hand blender and beat melted butter, sugar and egg/egg replacer and Apricot Jam/preserve (making sure to mix the jam)
- To the mix add the flour and milk mix alternating slowly
- Add the mixture to the greased baking dish and cover with aluminum foil and bake for 40/45 minute or until toothpick comes out clean and the pudding is a nice medium brown color.
- Start cooking the sauce 15 minutes before the cake comes out of the oven.
- Melt all the ingredients together and boil for approximately 10 mins.
- Poke a few holes in the cake with the back of a spoon ( I use a chopstick)
- Pour over the cake as it comes out of the oven.
- Serve warm with a scoop of Ice-cream or a side of fruit. Can drizzle more warm sauce while serving.
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces.
This is my creation that I am sharing. If you try the recipe, do tag me on Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.