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Malva Pudding with Rooibos Sauce

By OcadoLife
“The recipe for this spongy apricot pudding is passed from generation to generation and reminds me of my childhood in South Africa,” says Nokx Majozi, chef-in-residence for London restaurant Fallow, who created this…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 60g unsalted butter, plus extra for greasing
  • 120g plain flour
  • 1 tsp baking powder
  • 220g dark brown soft sugar
  • 1 tbsp vanilla extract, plus 1 tsp
  • 2 large eggs
  • 2 tbsp apricot jam
  • 240ml milk
  • 1 tsp white wine vinegar
  • 1 tsp bicarbonate of soda
  • 4 rooibos teabags
  • 250ml double cream or whipping cream
  • 110g light brown soft sugar
  • 460g tub vanilla ice cream, to serve (optional)

Method

5 steps

  1. Step 1

    Preheat the oven to 180°C/160°C fan/gas 4 and grease a deep 20 cm x 20 cm baking dish.

  2. Step 2

    Combine the flour and baking powder in a bowl. In a separate bowl, whisk the dark brown sugar, 1 tbsp vanilla extract, eggs and jam until pale. Stir in the milk until well combined. Fold in the flour mixture, a little at a time, to make a smooth batter. Add the vinegar and bicarbonate of soda and give it a final mix. Pour the batter into the baking dish and bake for 30-40 mins, until the sponge is golden-brown all over.

  3. Step 3

    Meanwhile, combine the teabags, cream, light brown soft sugar, remaining 60g butter and 1 tsp vanilla extract in a small pan with 120ml water. Place over a low heat, bring to a gentle simmer and cook for 5 mins until syrupy. Discard the teabags.

  4. Step 4

    Allow the pudding to cool for a few minutes, then pour over half the sauce. Spike the pudding all over with a fork and pour over the remaining sauce.

  5. Step 5

    Cut into slices and serve warm with ice cream, if liked.