We have had some really good food over the last year during our world wide Wednesday meals. Though a few months ago my daughter asked if we could change it to Tuesday’s. I don’t like it; she doesn’t like it but that’s when we are doing our family dinner; on a Tuesday. No matter the night, the fact that we can pull off a family (8.5 of us) dinner every week, plus it being a couple or sometimes a few new recipes, on a Tuesday is pretty fantastic.
Reason that I am mentioning this is last week we “traveled” to Namibia. Where is this? How do you say it? It seems very foreign to me, of course it does. I have never been to any part of Africa in any of my travels. However the food Abbi and I made was delicious. So much so that I made the dessert again just so I could share it with you here.
I have found over the last couple of years, that I generally have most of the ingredients to make something sweet for where ever we are. I hope that means you may be attempted to make some of the ones I share even though it may seem “foreign” to you. You very well could have the ingredients on hand and whip something you have never made before and really enjoy it. Take a chance, come of the journey with us?
This recipe comes together quite easily, does not take long and you may have everything on hand already. Plus it was crazy good. Very moist and not too sweet. It is a cross between cake and pudding. I guess you could call it similar to bread pudding but I think it was even better. We served ours with vanilla ice cream, because I had it on hand. You could use whip cream or nothing at all. I don’t think you can go wrong.
Malva Pudding
Ingredients
Cake batter
- ¾ cup sugar
- 2 large eggs
- 1 tablespoon apricot jam or preserves
- 1 heaping cup all-purpose flour approx. 1 cup plus an ⅛ OR 150 grams
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 generous tablespoon butter
- 1 teaspoon vinegar
- ⅓ cup milk
sauce
- ¾ cup heavy cream
- 7 tablespoons butter
- ½ cup sugar
- ⅓ cup hot water
- 2 teaspoons vanilla extract
Instructions
Cake
- pre-heat oven to 350°FGrease 9x9 pan or similar
- Using my stand mixer I added the sugar and eggs, beat until thick and lemon in color. Then add the Apricot jam and mix through.
- Melt the butter, just till melted, do not boil. Add the melted butter and vinegar to the egg mixture.
- in a small bowl mix the flour with the baking soda and salt. Pour this into the wet ingredients along with the milk.
- Pour into your prepared baking dish and bake for 30 minutes or until it has browned and risen.
sauce
- While the cake is in the oven, in a small sauce pan add all ingredients and slowly bring to a boil. Once the cake is out of the oven, pour half the sauce, let it soak in and then pour the remaining sauce.
- Leave to stand awhile before serving. Tastes great warm and room temperature. If you would like serve with vanilla ice cream or whipped cream.