Malva Pudding with Cognac Pears
Malva Pudding is a beloved South African dessert, a sweet and sticky baked sponge pudding often served with a creamy sauce. In this elevated version, we pair the warm, comforting pudding with tender pears poached in a rich cognac syrup, adding a touch of sophistication and complementary flavor.
Equipment
- Paring knife
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 tablespoon apricot jam
- 1 large egg
- 1 tablespoon butter melted
- 1 tablespoon white vinegar
- 1/2 cup milk
For the Sauce:
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup hot water
- 1/2 cup cream
For the Cognac Pears:
- 4 firm ripe pears
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 cup cognac
- 1 cinnamon stick
- 1 star anise
Instructions
Prepare the Cognac Pears:
- In a medium saucepan, combine the 1 cup water, 1/2 cup granulated sugar, 1/4 cup cognac, 1 cinnamon stick, and 1 star anise (if using). Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.1 cup water, 1/2 cup granulated sugar, 1/4 cup cognac, 1 cinnamon stick, 1 star anise
- Add the 4 peeled, cored, and halved pears to the simmering liquid. Reduce heat to low, cover, and poach for 15-20 minutes, or until the pears are tender when pierced with a fork but still hold their shape.4 firm ripe pears
- Carefully remove the pears from the syrup and set aside. Keep the syrup warm on very low heat.
Make the Malva Pudding Batter:
- Preheat your oven to 350°F (175°C). Lightly grease your 9x13 inch baking dish.
- In a large mixing bowl, whisk together the 1 cup all-purpose flour and 1 teaspoon baking soda.1 cup all-purpose flour, 1 teaspoon baking soda
- In a separate bowl, whisk together the 1 cup granulated sugar, 1 tablespoon apricot jam, and 1 large egg until light and creamy.1 cup granulated sugar, 1 tablespoon apricot jam, 1 large egg
- Stir in the 1 tablespoon melted butter, 1 tablespoon white vinegar, and 1/2 cup milk into the wet ingredients.1 tablespoon butter melted, 1 tablespoon white vinegar, 1/2 cup milk
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Bake the Malva Pudding:
- Pour the pudding batter into the prepared baking dish.
- Bake for 35-45 minutes, or until the pudding is golden brown and a skewer inserted into the center comes out clean.
Prepare the Malva Pudding Sauce:
- While the pudding is baking, melt the 1/2 cup butter in a small saucepan over medium heat.1/2 cup butter
- Add the 1/2 cup granulated sugar, 1/2 cup hot water, and 1/2 cup cream to the saucepan. Bring to a gentle simmer, stirring constantly until the sugar dissolves and the sauce is smooth and slightly thickened. Do not boil vigorously.1/2 cup granulated sugar, 1/2 cup hot water, 1/2 cup cream
Assemble and Serve:
- As soon as the pudding comes out of the oven, immediately pour the warm Malva Pudding Sauce evenly over the hot pudding. The pudding will absorb the sauce, becoming deliciously moist and sticky.
- Allow the pudding to rest for 5-10 minutes to fully absorb the sauce.
- Serve warm, garnished with the Cognac Pears and a drizzle of the cognac poaching syrup. This dessert is excellent served with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Notes
- For an even richer sauce, you can add a tablespoon of brandy or Amarula (a South African cream liqueur) to the Malva Pudding sauce.
- If you don't have apricot jam, peach or orange jam can also work as an alternative.
- Malva pudding is wonderful served warm, but leftovers can be gently reheated in the microwave.
- The Cognac Pears can be made a day in advance and stored in the poaching syrup in the refrigerator. Gently warm them before serving.
Nutrition
Calories: 750kcal
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