Marshmallow Pudding (Malva Pudding)

As of this writing, we are in Brussels, Belgium and staying with friends that we met when we lived in South Africa for about six months. We actually stayed in their house while we were there and now we are staying with them again as they are now stationed in Brussels.

Since I do not have any Brussel/Belgian recipes yet {except for Brussels Sprouts --- if that counts...lol :-)} I thought I will share something South African instead because of our SA connections. The Apricot Jam in this recipe makes it distinctly South African. I love it!

This is a classic South African pudding that truly leaves you wanting for more. The first time I tasted it, I knew right away I had to make it. It's just so sublimely delicious! Can you imagine biting in a cake/pudding that's so moist, kinda sticky and gooey delicious? Yummilicious! Have it warm with either some whipped cream, custard or ice cream and you are in dessert heaven! Enjoy this very easy but super scrumptious pudding!

Ingredients

1 1/2 cups flour
1 teaspoon Baking Soda
A pinch of Salt
2 eggs, room temperature
1 cup super-fine sugar (baking sugar)
1 heaping Tablespoon Apricot Jam
2 Tablespoons unsalted Butter
1 teaspoon White Vinegar
1/2 cup milk

For the sauce

1 cup double (heavy) Cream
6 Tablespoons Butter
1/2 cup sugar
1/2 cup orange juice

Handy tool: A baking dish that goes straight from oven to table.

Procedure

Preheat the oven to 350 F.

Sift together the flour, baking soda, salt. Set aside.

Beat the sugar and eggs until fluffy and light roughly 5 minutes. Beat in the Apricot Jam. When well incorporated stop the mixer.

While beating the sugar and eggs (assuming you are using a stand mixer), melt the butter with the vinegar and milk in low heat. It may curdle but don't worry about it. It won't affect the cake.

Fold the flour and milk mixture alternately into the egg mixture. Once everything is combined, pour the batter into a greased oven-proof dish (preferably one that can be brought to the table straight). Since I used a flexipan, I had to transfer the cake to a cake pan after baking but I suggest baking it in a dish that doubles as a serving plate so there's no trouble with transferring. Also since this is a poke cake, better to use a deep dish to allow the sauce to be fully absorbed by the cake.

Bake the pudding at the preheated oven for about 30-35 minutes or until a tester comes out clean.

Since I used quite a large flexipan - it only took about 30 minutes but if you're using a smaller or regular baking dish it may take up to 35-40 minutes.

During the last 10 minutes of baking, make the sauce. Place all the ingredients for the sauce into a sauce pan and stir over moderate heat until the butter has melted and the sugar has dissolved. Do not allow the mixture to boil. Remove the pudding from the oven, pierce it in a number of places with a skewer and pour the hot sauce over it immediately. Completely cover the cake with all of the sauce. I also pour the sauce on the edge/sides of the cake. I use a blunt knife to separate the cake from the dish and then pour the sauce on all its sides. That ensures that the whole cake is moist. 

Allow a few minutes for the cake to absorb all the sauce. It's  important for the cake to absorb all of the sauce so it's really moist and yummy.

Serve it warm or room temp with either some whipped cream or vanilla ice cream! This South African pudding is truly amazing!!! Can you see moistness and yumminess all over?

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