A bowl of steaming hot Malva Pudding and Custard after a big home cooked Sunday lunch pretty much sums up South African food traditions for me.
There are plenty theories as to the origin of the name, but all agree that it is proudly South African in name and taste.
To celebrate Heritage Day, and my belief of having Sunday pudding any day of the week, I’ve decided to share a modern version of South Africa’s most loved winter pudding – Malva Cupcakes.
They are soft, sweet and absolutely more-ish!
Perfect as tea-time treat, dessert or guilty midnight pleasure
MALVA PUDDING CUPCAKES (makes 12)
2 tablespoons butter or margarine at room temperature
100ml brown sugar
3 tablespoons smooth apricot jam
1 egg (at room temperature)
1 cup cake flour
pinch of salt
125 ml milk
1 teaspoon bicarbonate of soda
4 tablespoons vinegar
3/4 cup (185 ml) cream
1/4 cup butter or margarine
1/2 cup brown sugar
1 tablespoon apricot jam
Hear oven to 180°C.
Dissolve bicarbonate of soda in the milk and set aside.
In a mixing bowl beat butter until smooth. Add sugar and beat well. Add apricot jam and continue beating until the mixture is light and creamy. Break the egg into the mixture and beat for about 1 min more
In a separate bowl sift flour and salt. Now stir the flour into the butter mixture alternating with the milk. (Make sure the bicarb is dissolved and you don’t leave any behind). Do not over mix the batter.
Stir in the vinegar (you will notice the mixture becomes bubbly and light)
Divide mixture into 12 cupcake liners and bake for 15-20 min
While the cupcakes are in the oven bring all the sauce ingredients to boil in a saucepan over medium heat. Stirring until the sugar and jam dissolves. Simmer for about 3 minutes more
Pour the sauce over the warm cupcakes straight out of the oven. Set aside to cool
These are delicious topped with a Custard buttercream once cooled.