Tonight, to go along with our tabletop travel to Swaziland, S made a Malva Pudding while I made the caramel sauce. Ah. Mazing. Malva pudding is a sweet pudding that contains apricot jam and has a spongy caramelized texture. A cream sauce - or a caramel sauce - is poured over it while it is still hot; we went for the caramel.
- 3/4 C organic granulated sugar
- 2 large eggs
- 1 T apricot jam
- ½ C flour (we used whole wheat pastry flour)
- 1 t baking soda
- 1/2 t salt (we used a vanilla salt)
- 1/3 C whole milk
- 1 t apple cider vinegar
- 1T butter, melted + some for greasing pan
- 7 T butter
- 1/3 C organic granulated sugar
- 1 C organic heavy cream
- 1 t pure vanilla extract
Line a baking dish with parchment paper and butter generously. Preheat oven to 350 degrees F. In a medium mixing bowl, combine sugar and eggs. Beat until thick and lemon-colored. Mix in the apricot jam and beat again. In another bowl, blend together the flour, baking soda and salt.
Cover with foil and bake for 45-50 minutes. The pudding will be dark brown and firm to the touch.