Traditional South African Malvapoeding (Marshmallow Pudding) Recipe

Indulge in the delightful flavors of South Africa with this scrumptious Malvapoeding, a pudding that, despite its name, does not actually contain marshmallows but earns its title from its irresistibly spongy texture. Whether enjoyed piping hot or served cold with a dollop of cream, this rich dessert promises to be a crowd-pleaser.

With a preparation time of just 20 minutes and a total cook time of 1 hour, this Malvapoeding recipe is a straightforward yet rewarding culinary adventure. Yielding 10 servings, it’s perfect for sharing the joy of this South African classic with friends and family.

Ingredients:

Pudding:

2 tablespoons butter
1 teaspoon white vinegar
½ cup milk
1 cup superfine sugar
2 eggs
1 tablespoon apricot jelly
1 ⅓ cups cake flour
1 teaspoon baking soda
1 pinch salt

Sauce:

1 cup heavy cream
½ cup butter
½ cup white sugar
½ cup water, orange juice, or sherry

Directions:

Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C).
Prepare Pudding Mixture: In a small saucepan over low heat, melt 2 tablespoons of butter along with vinegar and milk. Remove from heat and set aside. Meanwhile, sift together cake flour, baking soda, and salt into a separate bowl.
Beat Eggs and Sugar: In a mixing bowl, beat 1 cup of sugar and eggs with an electric mixer on high speed until fluffy and light colored, approximately 5 minutes. Gradually mix in apricot jam.
Combine Dry and Wet Ingredients: Fold the dry ingredients into the egg mixture alternately with the warmed milk mixture, using a spatula. Ensure a smooth batter is formed. Pour the batter into a greased, 1-quart oven-proof baking dish.
Bake Pudding: Bake for approximately 45 minutes or until a knife inserted into the center comes out clean.
Prepare Sauce: In a saucepan, combine heavy cream, butter, ½ cup sugar, and water (or alternative liquid) over moderate heat. Stir until the butter has melted and the sugar is dissolved. Avoid boiling the mixture.
Finish and Serve: Remove the pudding from the oven, pierce it several times with a skewer or fork, and immediately pour the hot cream mixture over the pudding. Serve either hot or cold, accompanied by a dollop of cream if desired.