South African malva pudding with easy frozen custard
South African Malva pudding is rich, syrupy and absolutely delicious served with quick and easy frozen custard. The ultimate dessert.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8
- 2 tablespoons butter
- 1 cup sugar
- 2 tablespoons smooth apricot jam/apricot preserves
- 2 teaspoons white spirit vinegar
- 2 cups flour
- 2 cups milk
- 2 eggs
- 2 teaspoons bicarbonate of soda baking soda
- pinch of salt
for the syrup
- 1 cup sugar
- 2 tablespoons golden syrup you can also substitute maple syrup/honey
- 3/4 cup unsalted butter
- 1 teaspoon vanilla extract
for the frozen custard
- 2 cups 500ml whipping/heavy cream
- 3 tablespoons icing sugar
- 2 cups shop-bought vanilla custard
To make the ice cream, whip the cream and icing sugar until soft peaks form.
Fold in the vanilla custard then place in a freezer-safe dish and press a piece of baking paper/parchment paper onto the surface of the ice cream. Place in the freezer and allow to freeze for at least 2-3 hours or until firm.
To make the pudding, pre-heat the oven to 180°c and grease a 20cm baking dish (alternatively, use smaller oven-proof dishes for individual portions).
In a large saucepan, melt together the butter, sugar, apricot jam and vinegar until the sugar has dissolved and the mixture is smooth. Remove from the heat and allow to cool for 5 minutes.
Sift the flour then add to the butter mixture, alternating with the milk, mixing well after each addition.
Add the eggs one at a time and beat well after each addition.
Add the baking soda and salt and mix well.
Pour the batter into the prepared dish/dishes and place in the oven.
Bake for 30-45 minutes until the pudding dark brown and baked through (a skewer inserted should come out clean).
While the pudding is baking, prepare the syrup.
Bring all the syrup ingredients to a boil and reduce the heat. Allow to simmer for 5 minutes.
Pour the syrup over the pudding as it comes out of the oven.
Allow to stand for 20 minutes then serve with scoops of the frozen custard.