Malva Pudding

Today I have been practising for cooking for my cub pack at camp. This is a malva pudding, which is a traditional African dessert. It is basically a simple baked sponge pudding with a little apricot jam inside and baked to deep golden brown, then drizzled in a butter and cream sauce. 

I wasn't very confident on how this would turn out based on little knowledge of the dessert and few recipes to work from. However, I would say any African baker would be proud of the results. The sponge was light and soft with a slight caramelised back note, and wonderfully moist and rich thanks to the butter sauce. I think this is definitely going on the menu for camp.

Recipe - Serves 8

For the pudding:

• 50ml milk
• 15g butter
• 1 egg
• 100g caster sugar
• 1/2 tsp vinegar
• 10g apricot jam
• 90g plain flour
• 1/2 tsp bicarbonate of soda
• Pinch salt

For the sauce:

• 70ml double cream
• 30g butter
• 25g caster sugar
• 30ml water

Combine the milk and butter in a pan and stir over a medium heat until melted. Remove and leave to cool a little. Meanwhile, whisk the egg and sugar to pale, light and thickened, and a trail is left when the whisk is lifted. Add the vinegar and the jam and whisk to combined.

Sift the flour, bicarbonate of soda and salt into the egg mix and fold in gently, then pour the milk and butter down the side of the bowl. Fold in well. Tip the batter into an ovenproof serving dish and bake at 180C for 25-30 minutes, or until golden brown and the sponge springs back when pressed. 

Meanwhile, make the sauce by heating all the ingredients together gently to melted, but not bringing it to the boil. Remove and set aside until needed.

Take the pudding from the oven and poke all over with a cocktail stick. Spoon over the sauce and leave for a few minutes to soak, then serve.