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Sticky Malva Pudding
Sticky Malva Pudding
Bake Mixes

Sticky Malva Pudding

500 g

Craving a comforting pudding, but don’t have the time or energy for a complex recipe? Ina Paarman’s Sticky Malva Pudding makes preparing one of South Africa’s most beloved desserts simple and flop-proof. It can even be baked on a Weber braai!

Enjoy it warm as is, or serve it with custard, whipped cream or ice cream.

SKU: 0601-07-1050
  • Apricot Butter Glaze: Filtered Water, Apricot Jam (Sugar, Filtered Water, Apricots, Corn Starch, Lemon Concentrate, Citric Acid, Salt), Sugar, Butter (Cream, Salt), Fresh Cream, Salt, Flavouring, Stabiliser: Xanthan Gum, Citric Acid
  • Dry Mix: Sugar, Wheat Flour (Gluten), Baking Powder, Raising Agent, Corn Starch, Salt, Cocoa Powder, Citric Acid, Flavouring
    • Apricot Butter Glaze: Cow's Milk
    • Dry Mix: Wheat, Gluten
    • Added Ingredients: Egg, Cow's Milk
    • This product has been manufactured in a factory that uses tree nuts.

    Dry Mix & Glaze (Box Contents)

    • Halaal
    • Kosher Dairy


    Pudding (When Baked as per Box Instructions)

    • Lacto Ovo Vegetarian
    • Eggs: 2 x Extra Large or Jumbo Eggs
    • Butter: 2 T (30 ml) Butter, Melted
    • Milk: ½ Cup (125 ml) Full Cream Milk, Warmed
    • Water: ⅔ Cup (160 ml) Water or Fresh Cream
    • Rectangular Ovenproof Dish (26 cm x 16 cm x 5 cm Deep or 24 cm Round)
    • Small Saucepan to Heat Glaze
    • (Oven Rack in Middle Position)
    • 35 Minutes at 170 °C
    • (Microwave baking is not recommended, unless baking in a convection microwave – in which case, follow the oven baking instructions.)

    WHAT'S IN THE BOX

    • Dry Malva mixture in a foil pack
    • A pouch of ready-to-heat Apricot Butter Glaze


    MALVA PUDDING – AS ILLUSTRATED ON BOX

    • Adjust the oven rack to the middle position and preheat the oven to 170 °C.
    • Butter the ovenproof dish generously.
    • Beat the eggs and melted butter on high speed, until well blended.
    • Add the warmed milk and beat briefly on high speed.
    • Add the dry Malva Mix and gently blend it in by hand with a spatula. Mix only until combined. It is important not to overmix. The mixture will be soft and runny.
    • Scrape the mixture into the buttered ovenproof dish.
    • Shake the dish lightly to level the batter.
    • Immediately place it in the oven and bake for 35 minutes.


    APRICOT BUTTER GLAZE

    • 5 minutes before the pudding comes out of the oven, decant the glaze into a small saucepan, add the ⅔ cup (160 ml) water or cream, and bring the glaze to the boil.
    • The glaze is concentrated and therefore too thick to soak into the Malva Pudding as is. It is essential to add the measured water or cream to thin it out.
    • When the pudding comes out of the oven, prick it all over with a fork and then cut it into ± 12 squares or wedges for optimum sauce soak-in.
    • Pour the hot glaze over the hot pudding.
    • Keep spooning the glaze that collects in the corners of the dish over the entire pudding to promote soak-in.
    • Leave the Malva Pudding to stand for 10 minutes before serving.
    • Serve warm with custard, whipped cream, or ice cream.


    MALVA PUDDING WITH DATES & NUTS

    • Pour ½ cup (125 ml) boiling water over 120 g chopped dates and leave to soak for 10 minutes.
    • Chop ¼ cup (60 ml) of pecans or walnuts.
    • Mix the pudding as above and add soaked dates and chopped nuts to the mixture.
    • Bake as above.
    • 5 minutes before the pudding comes out of the oven, warm the pouch of sauce, remove from the heat, and add ½ cup (125 ml) brandy.
    • Pour over the hot pudding.


    MALVA PUDDING WITH POACHED PEARS
    A fruity variation on our Malva Pudding

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