Sticky Cape Malva Pudding with Vanilla Custard

⏱ 70 min · Serves 8

South Africa's most beloved pudding: a dark, apricot-sweetened sponge drenched in hot buttery cream caramel so it turns sticky and almost fudgy at the edges. Served warm under a slick of proper vanilla custard, it's the sort of thing people go quiet for.

Per serving: 648 kcal · 9.0g protein · 68.0g carbs · 38.0g fat

Ingredients

• For the pudding:
• 200g caster sugar
• 2 large eggs
• 1 tbsp smooth apricot jam
• 150g plain flour
• 1 tsp bicarbonate of soda
• 1/4 tsp salt
• 1 tbsp unsalted butter, softened
• 1 tsp white vinegar
• 125ml whole milk
• For the sauce:
• 200ml double cream
• 100g unsalted butter
• 100g caster sugar
• 60ml hot water
• 1 tsp vanilla extract
• For the custard:
• 400ml whole milk
• 100ml double cream
• 4 egg yolks
• 50g caster sugar
• 2 tsp cornflour
• 1 tsp vanilla bean paste

Method

1. Heat the oven to 180C/160C fan. Butter a 20x25cm baking dish.
2. Beat the sugar and eggs with an electric whisk for 3-4 minutes until pale, thick and mousse-like. Beat in the apricot jam.
3. Sift together the flour, bicarbonate of soda and salt. Warm the milk slightly and stir in the softened butter and vinegar.
4. Fold the dry ingredients and the milk mixture alternately into the egg mixture until you have a smooth, loose batter. Pour into the dish.
5. Bake for 30-35 minutes, until risen, deeply browned and a skewer comes out clean.
6. Meanwhile make the sauce: gently heat the cream, butter, sugar, hot water and vanilla in a pan, stirring until the sugar dissolves. Bring to a bare simmer.
7. As soon as the pudding comes out of the oven, prick it all over with a skewer and pour the hot sauce slowly over the surface. Leave 15 minutes to drink it all in.
8. For the custard, heat the milk and cream to just below boiling. Whisk the yolks, sugar and cornflour in a bowl, pour on the hot milk whisking constantly, then return to the pan.
9. Cook over a low heat, stirring, for 3-4 minutes until it thickens enough to coat the back of a spoon. Stir in the vanilla paste and strain into a jug.
10. Spoon the warm pudding into bowls and flood with custard.