This rich, South African malvapoeding (marshmallow pudding) contains no marshmallows, but probably got its name from its spongy texture! Delicious served hot or cold with cream.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 10
Ingredients
- ½ cup milk
- 2 tablespoons unsalted butter
- 1 teaspoon distilled white vinegar
- 1 ⅓ cups cake flour
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup superfine sugar
- 2 eggs
- 1 tablespoon apricot jelly
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart oven-proof baking dish.
- Heat milk, 2 tablespoons butter, and vinegar in a small saucepan over low heat until butter melted. Remove from heat; set aside.
- Meanwhile, sift flour, baking soda, and salt together into a bowl; set aside.
- Beat 1 cup superfine sugar and eggs together in a separate bowl with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually beat in apricot jam. Fold flour mixture into egg mixture alternately with warmed milk mixture using a spatula. Pour batter into prepared baking dish.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes.
- Heat heavy cream, remaining 1/2 cup butter, 1/2 cup white sugar, and water in a saucepan over medium heat until butter melted and sugar dissolved. Do not allow mixture to boil.
- Remove pudding from the oven; pierce several times with a skewer or fork. Immediately pour hot cream mixture over pudding. Serve hot or cold.
