This South African classic is always a crowd-pleaser. Whip up a bulk batch using the recipe below:
Yield: 100 people
INGREDIENTS:
For the Pudding
- 15 cups Millstone Cake Wheat Flour
- 20 teaspoon baking powder
- 5 cups brown sugar
- Salt
- 20 large eggs
- 10 teaspoon baking soda
- 30 tablespoon smooth apricot jam
- 20 tablespoon melted butter
- 7½ cups milk
For the Sauce
- 20 cups boiling water
- 20 cups brown sugar
- 100 ml vanilla essence
- 20 tins (380 g) evaporated milk
INSTRUCTIONS:
For the Pudding
- Sieve the flour, baking powder, brown sugar and salt into a medium mixing bowl.
- Add the eggs, baking soda, jam, butter and milk.
- Mix thoroughly until all the ingredients are incorporated. Transfer batter into your choice of baking dishes.
- Bake for 35 minutes at 180 degrees celsius. The pudding will be baked brown and to test if baked through, stick a knife into the pudding and it will come out clear.
For the Sauce
- While the puddings are in the oven, prepare the sauce by combining the water, sugar, vanilla and evaporated milk in a microwavable bowl.
- Microwave these ingredients until the sugar is dissolved.
- Pour the hot sauce over the pudding slowly and little by little. You will see that the sponge will soak up that sauce, as you keep on adding the sauce a little at a time and evenly over the sponge.
- This can take several minutes for the sponge to absorb all the sauce; it helps if you pierce a few holes in the pudding with a knife to ensure more sauce is being absorbed throughout the pudding evenly.
- Best to serve hot with custard or vanilla ice cream.
- Ensure the remainder of the pudding is cool before packing away.
Recipe sourced from https://www.aninas-recipes.com/recipes/malva-pudding/