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Malva Pudding

African · 55 min · Easy · 8 servings

Malva Pudding

A dark, spongy apricot-jam pudding that has hot cream sauce poured over it the moment it leaves the oven and drinks the lot.

~380 cal per serving — Calories are approximate, per serving — a guide only.

soy-freenut-free
Plan it:

Method

  1. 1

    Mix the batter

    Whisk the flour, sugar and baking soda in a bowl, then stir in the apricot jam, plant milk and vinegar until smooth. The vinegar and soda together are what give the open, spongy crumb.

  2. 2

    Bake

    ⏱ 40 min

    Pour into a greased dish and bake at 375°F conventional (170°C fan) for 35–40 minutes until risen, dark and springy.

  3. 3

    Make the sauce

    ⏱ 5 min

    While it bakes, warm the plant cream, vegan butter and sugar in a pot until melted and just simmering.

  4. 4

    Drown it hot

    ⏱ 15 min

    Prick the pudding all over and pour the hot sauce over the hot pudding. It will look like far too much liquid. Leave 15 minutes; it will all be gone.

Notes

Hot sauce onto hot pudding, immediately — this is the opposite rule to baklava, and it matters just as much. If it looks like too much sauce, it is the right amount.

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