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A traditional South African dish, Malva Pudding is a sweet pudding of Dutch origin. Serve hot with custard and/or ice-cream. If the pudding is to rich for you rather serve it with a light dusting of icing sugar and a few fresh strawberries (any berries will do). For chocolate malva pudding reduce the flour to 250ml and add 50ml cocoa. When making the sauce add 50ml cocoa.

INGREDIENTS

Pudding
15ml (1 Tablespoon) brick margarine
125ml (½ cup) White Sugar
1 egg
15ml (1 Tablespoon) apricot jam
15ml (1 Tablespoon) vinegar
250ml (1 cup) cake flour
5ml (1 teaspoon) bicarbonate of soda
Pinch of salt

Sauce
125g brick margarine
185ml (¾ cup) White Sugar
65ml water
185ml (¾ cup) cream
5ml (1 teaspoon) vanilla essence

METHOD

1.  Cream the margarine and sugar. Add the egg and blend well.
2.  Add the apricot jam and vinegar. Mix well.
3.  Sift the dry ingredients into the creamed mixture.
4.  Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180 ºC.
Sauce
1.  Boil the margarine, sugar and water
2.  Remove from the stove and then add the cream and the vanilla. Pour over the hot baked pudding.

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