Malva Pudding With Easy Frozen Custard
Malva Pudding is a beloved South African dessert, a warm, spongy cake drenched in a rich, buttery, apricot-laced sauce. It's often served with custard or ice cream. This recipe provides an easy approach to this classic, paired with a simple frozen custard that complements its warmth and sweetness beautifully. Perfect for special occasions or a comforting treat.
Equipment
- Large mixing bowls
- Electric mixer (handheld or stand mixer recommended) or whisk
- Heatproof bowl
- Fine-mesh sieve
- Ice cream maker
- Freezer-safe container
Ingredients
For the Malva Pudding:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon butter (unsalted is preferred, but salted is fine if you reduce the added salt slightly)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon apricot jam (smooth or chunky, depending on preference)
- 1 tablespoon white vinegar (distilled white vinegar)
- 1/2 cup milk (full-fat recommended for richness)
For the Sauce:
- 1/2 cup butter (unsalted is preferred)
- 1/2 cup granulated sugar
- 1/2 cup hot water
- 1/2 cup cream (heavy cream or whipping cream)
- 1 teaspoon vanilla extract
For the Easy Frozen Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar, divided
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
Malva Pudding Instructions:
- Prepare your oven and baking dish: Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
- Combine dry ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoonsalt. Set aside.1 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Cream butter and sugar: In a large mixing bowl, cream together 1 tablespoon butter and 1 cup granulated sugar until light and fluffy. An electric mixer works best here.1 tablespoon butter (unsalted is preferred, but salted is fine if you reduce the added salt slightly), 1 cup granulated sugar
- Add eggs: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next.2 large eggs
- Mix in wet ingredients: Stir in 1 tablespoon apricot jam and 1 tablespoon white vinegar. The vinegar reacts with the baking soda to create a light texture.1 tablespoon apricot jam (smooth or chunky, depending on preference), 1 tablespoon white vinegar (distilled white vinegar)
- Alternate dry and wet: Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.1/2 cup milk (full-fat recommended for richness)
- Bake the pudding: Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Malva Pudding Sauce Instructions:
- Prepare the sauce: While the pudding is baking, combine 1/2 cup butter, 1/2 cup granulated sugar, 1/2 cup hot water, and 1/2 cup cream in a small saucepan.1/2 cup butter (unsalted is preferred), 1/2 cup granulated sugar, 1/2 cup hot water, 1/2 cup cream (heavy cream or whipping cream)
- Simmer: Heat over medium heat, stirring until the sugar dissolves and the butter melts. Bring to a gentle simmer, then remove from heat and stir in 1 teaspoon vanilla extract.1 teaspoon vanilla extract
- Pour over hot pudding: As soon as the pudding comes out of the oven, pour the hot sauce evenly over the entire surface of the pudding. The pudding will absorb the sauce as it cools slightly.
- Rest: Let the pudding rest for 5-10 minutes to allow the sauce to soak in completely before serving.
Easy Frozen Custard Instructions:
- Whisk yolks and sugar: In a medium heatproof bowl, whisk together 4 large egg yolks and 1/4 cup granulated sugar until pale and thick.4 large egg yolks, 1/2 cup granulated sugar, divided
- Make cornstarch slurry: In a small bowl, whisk 1/4 cup cornstarch with a few tablespoons of the 2 cups whole milk until smooth.1/4 cup cornstarch , 2 cups whole milk
- Heat milk and remaining sugar: In a medium saucepan, combine the remaining 2 cups whole milk, the remaining 1/4 cup granulated sugar, and a pinch of salt. Heat over medium heat until small bubbles appear around the edges, but do not boil.Pinch salt
- Temper the yolks: Slowly pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks.
- Combine and thicken: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Stir in the cornstarch slurry. Cook over medium-low heat, whisking constantly, until the mixture thickens to a custard consistency (it should coat the back of a spoon). Do not boil.
- Strain and chill: Remove from heat and stir in 1 teaspoon vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 2 hours, or until completely cold.1 teaspoon vanilla extract
- Churn (optional): Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- Freeze: Transfer the churned custard to a freezer-safe container and freeze for at least 4 hours, or until firm enough to scoop. If you don't have an ice cream maker, simply transfer the chilled custard to a freezer-safe container and freeze, stirring every 30-45 minutes for the first 2-3 hours to break up ice crystals, until firm.
Notes
- For an extra depth of flavor, you can add a pinch of nutmeg or allspice to the Malva pudding batter.
- The sauce is key to Malva Pudding's moist texture, so don't skip it!
- Malva Pudding is best served warm. If making ahead, gently reheat in the microwave or oven before serving.
- Leftover Malva Pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. The frozen custard will keep well for up to 2 weeks.
Nutrition
Calories: 850kcal
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