There are few dishes that capture the heart of South African comfort food quite like a classic malva pudding. This beloved dessert, with its rich history and decadent flavour, is a staple in homes across the South Africa.Traditionally served warm as a large, spongy cake soaked in a creamy, buttery sauce, it’s the perfect ending to any meal. This recipe takes all the goodness of the original and packs it into a convenient, individual portion: introducing malva pudding muffins.
These mini malva puddings offer a modern twist on one of the most cherished South African dessert recipes.
What makes this Malva pudding recipe special?
The secret to a perfect South African malva pudding lies in its unique texture and the luscious sauce. The cake itself is a tender, caramelised sponge, made distinctive by the inclusion of apricot jam. This jam not only provides a subtle fruity sweetness but also contributes to the incredibly moist crumb. When the warm, buttery sauce is poured over the freshly baked muffins, it soaks into every nook and cranny, creating a dessert that is simply divine. This malva pudding recipe turned into muffins ensures that every single bite is perfectly saturated with that signature sauce.
Ingredients for your Malva Pudding muffins
This recipe is divided into two essential parts: the muffin batter and the warm sauce that makes it a true malva pudding.
For the Muffins (Makes 12):
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon smooth apricot jam
- 1 tablespoon white vinegar
- 1 tablespoon melted butter
- ½ cup milk
For the creamy sauce:
- ¾ cup heavy cream (or evaporated milk)
- ½ cup butter
- ½ cup white granulated sugar
- ½ cup boiling water
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Follow these simple steps to create the most delicious malva muffins you’ve ever tasted.
Part 1: Making the muffin batter
- Preheat and prepare: Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease it well with butter.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside.
- Mix wet ingredients: In a separate, larger bowl, beat the sugar and egg together with an electric mixer or whisk until the mixture is light and fluffy. This step is key to the pudding’s spongy texture.
- Add flavour: Beat in the apricot jam, melted butter, and vinegar until well combined.
- Alternate flour and milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined—be careful not to overmix, as this can make the muffins tough.
- Fill and bake: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Part 2: Creating the signature sauce
- Start the sauce: While the malva pudding muffins are baking, prepare the sauce. In a small saucepan, combine the heavy cream, butter, sugar, and boiling water.
- Melt and simmer: Place the saucepan over medium heat. Stir continuously until the butter has melted and the sugar has completely dissolved. Allow the mixture to come to a gentle simmer, but do not let it boil vigorously.
- Add vanilla: Remove the pan from the heat and stir in the vanilla extract.
Part 3: The final, magical step
- Poke the muffins: As soon as the muffins come out of the oven, while they are still hot, use a skewer or toothpick to poke several holes into the top of each one. This allows the sauce to penetrate deep into the cake.
- Pour the sauce: Slowly and carefully pour the warm sauce evenly over the tops of the hot muffins. Don’t worry if it looks like a lot of sauce; the muffins will absorb it all, becoming incredibly moist and flavorful.
- Let it soak: Allow the mini malva puddings to sit in the muffin tin for at least 10-15 minutes to fully absorb the sauce before serving.
Serving and enjoying your creation
These malva pudding muffins are best served warm, straight from the tin. For a truly authentic experience, serve them with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm custard (known as vla in South Africa).
This recipe is a wonderful introduction to the world of South African dessert recipes and a fantastic way to enjoy a beloved classic. It proves that a great malva pudding recipe can be adapted for any occasion, bringing comfort and joy in every single bite.\
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