Discovering the South African Le Famished Cat was thrilling, with its vast array of superb recipes that include gluten-free, dairy-free, and various other healthy options.
I've made only a few minor adjustments to the recipe, such as adding weights to the measurements and incorporating dairy, which are my personal touches to it.
Malva Pudding is a South African Classic and this tastes just like the ones I remember from before I was gluten free
Ideas, Advice and Suggestions
Woolworths Gluten Free Cake Flour - This is an item I always keep in my house, and unlike many recipes on my site, the one I started with utilizes the same product. I'm not certain if it's still available, but Woolworths had a Malva pudding mix which I prefer over this version.
If you're not following a gluten free diet, you can substitute this flour with normal all-purpose wheat flour.
Baking soda or Bicarbonate of Soda – Baking soda is stronger than baking powder and operates differently; it requires vinegar to activate. Remember to bake your Malva pudding promptly after mixing all the ingredients.
Egg – I typically use either large or extra-large eggs.
Caster sugar (½ cup in the cake ⅓ cup in the sauce) – This is extra-fine sugar that melts very easily. You could use granulated white sugar as a substitute, but you would need to ensure that it dissolves completely in the sauce, and be aware that the texture of the cake might be slightly affected.
Super Fine Apricot jam –This was a staple in my home during my youth; it's crucial for achieving that authentic Malva pudding flavour.
Apple cider vinegar –It is essential to use apple cider vinegar, as other types may alter the flavor, because it activates the baking soda.
Oil (Canola and Olive) – I've experimented with various oils and oil blends, including coconut oil, and they have all been effective. Butter can also be used if that's your preference.
Milk – I use dairy milk, and I'm confident that nearly any milk alternative would also be suitable.
Cream or Evaporated milk – I've prepared this recipe using Dairy Cream and Evaporated Milk on separate occasions, and both turned out well. Coconut milk could also be a viable alternative.
Butter in the Sauce– Margarine or coconut oil can be used as substitutes.
Gluten-Free Malva Pudding
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 12
Level of Difficulty: Not specified
The Origin of the Recipe: Gluten-Free Malva Pudding Recipe
Diet: Gluten-free
Malva Pudding is a classic South African dessert and this easy-to-make gluten-free Malva Pudding, perfect for any occasion!
Ingredients
Malva Pudding
- 130g (1 cup) Woolworths Gluten Free Cake Flour
- 5ml (1 teaspoon) baking soda / Bicarbonate of Soda
- 1 large egg
- 100g (½ cup) Caster sugar
- 15ml (1 tablespoon) Super Fine Apricot jam
- 15ml (1 tablespoon) Apple cider vinegar
- 15ml (1 tablespoon) oil (Canola and Olive)
- 250ml (1 cup) milk
Malva Sauce
- 67g (⅓ cup) Caster sugar
- 250ml (1 cup) cream or evaporated milk
- 113g (⅓ cup) butter
- 125ml (½ cup) hot water
- 5ml (1 teaspoon) vanilla extract/essence
Instructions
- Preheat the oven to 180°C/160°C for fan assist and place your rack in the middle of the oven. Grease a medium sized oven-proof dish.
- In a bowl, sift flour, baking soda and salt.
- In another bowl, beat together egg, sugar, jam, coconut oil and vinegar until light and fluffy. Then beat the dry ingredients into the wet ingredients until well combined.
- Add milk and whisk into the mixture until the milk is well integrated.
- Pour the batter into the dish, please ensure you put it is the oven as soon as possible, cover with foil and bake for 35 minutes, until well risen.
- Remove the foil and bake for a further 5-10 minutes or until golden brown.
- While the Malva pudding finishes up in the oven, add the sauce ingredients to pot until melted and sugar is dissolved.
- Once the pudding is finished baking, take it out of the oven and pour the sauce over it. Allow it to stand until the sauce has been fully absorbed.
- The pudding is best served warm with custard.