Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1/2 cup milk
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 cup apricot jam
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup brandy
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In another mixing bowl, whisk together the sugar, melted butter, and egg until well combined.
4. In a small bowl, mix together the milk and vinegar. Add the milk mixture and vanilla extract to the sugar mixture and whisk until smooth.
5. Gradually add the flour mixture to the sugar mixture, whisking until just combined.
6. Pour the apricot jam into the bottom of the baking dish and spread it evenly.
7. Pour the batter over the jam and spread it evenly.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. While the pudding is baking, prepare the brandy sauce. In a saucepan, combine the heavy cream, butter, sugar, and brandy. Cook over medium heat, stirring constantly, until the sugar has dissolved and the sauce has thickened, about 5-7 minutes.
10. When the pudding is done, remove it from the oven and let it cool for 5 minutes.
11. Pour the brandy sauce over the pudding and let it soak in for 10-15 minutes.
12. Serve warm with additional brandy sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 19g
Carbohydrates: 59g
Protein: 4g
Sodium: 360mg
Sugar: 44g
Substitutions for ingredients:
- Apricot jam can be substituted with any other fruit jam or preserves.
- Brandy can be substituted with rum or whiskey.
Variations:
- Add chopped nuts or dried fruit to the batter for added texture and flavor.
- Serve with whipped cream or vanilla ice cream instead of brandy sauce.
Tips and tricks:
- Make sure to spread the batter evenly over the jam to ensure even baking.
- Let the pudding cool for a few minutes before pouring the brandy sauce over it to prevent it from becoming too soggy.
- Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pudding in the microwave or oven until warm.
Presentation ideas:
Serve the pudding in individual ramekins or bowls for a more elegant presentation.
Garnishes:
Garnish with fresh fruit or a sprinkle of powdered sugar.
Pairings:
Pair with a cup of coffee or tea for a cozy dessert.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad to balance out the sweetness.
Troubleshooting advice:
- If the pudding is too dry, try adding a little more milk to the batter.
- If the pudding is too wet, reduce the amount of jam or increase the baking time.
Food safety advice:
Make sure to properly store and refrigerate leftover pudding to prevent foodborne illness.
Food history:
Malva pudding is a traditional South African dessert that is typically served warm with custard or cream.
Flavor profiles:
Sweet, fruity, and rich with a hint of brandy.
Serving suggestions:
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: South African
Taste: Rich, Sweet, Caramelized, Fruity, Aromatic, sweet, rich, buttery, moist, decadent, boozy