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In the United Kingdom and some of the Commonwealth countries, the word pudding is still used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert. In the United Kingdom, pudding is used as a synonym for a dessert course. Dessert puddings are rich and fairly homogeneous starch-based or dairy-based desserts. Malva pudding is a sweet pudding of South African origin. It contains apricot jam and has a spongy, caramelized texture. The Oxford English Dictionary says it comes from Afrikaans “malvalekker,” meaning "marshmallow" (ultimately from Latin malva, a mallow). This November recipe may become a new favorite for Thanksgiving.

Ingredients

Cake

• 1 egg

• ¾ cup Sugar

• 1 Tablespoon Apricot jam

• 2 Tablespoons butter

• 1 Tablespoon vinegar (malt or apple cider)

• 1 cup milk

• 1 cup flour

• 1 teaspoon baking soda

• 1 pinch salt

Sauce

• 1 cup heavy cream or half and half

• ½ cup butter

• ½ cup sugar

• 1/3 cup water

• 1 teaspoon vanilla

• 1 pinch salt

Directions

1. Preheat the oven to 350° F.

2. Grease a 2-quart baking dish.

3. In the bowl of a stand mixer or working with electric beaters, beat the egg with the sugar very well, until the sugar is dissolved, and the mixture is pale in color and greater in volume – about 2-3 minutes on medium speed.

4. Add the jam and mix to combine.

5. Melt the butter and add the vinegar.

6. Mix the milk in with the butter and vinegar.

7. In a separate bowl, sift together the flour, baking soda, and salt.

8. With the mixer running on low, add to the butter and jam mixture already in the mixer bowl, the milk mixture, and the flour mixture, alternating, in 5 parts, starting and ending with the milk mixture.

9. Transfer the batter to the baking dish, bake for 35-40 minutes, or until the pudding is nicely browned and set. When the pudding is almost done, make the sauce.

10. In a small saucepan, over medium heat, melt all of the sauce ingredients together.

11. As soon as it comes out of the oven, carefully pour the sauce over it, waiting for the liquid to absorb before adding more. Serve warm.

Notes

• Serves 6-8

• Malva pudding may be made in individual ramekins of 4 or 8 ounces. Line the ramekin bottoms with parchment paper circles and grease sides to facilitate removal. Half fill each ramekin to allow for rising and sauce absorption. Adjust cooking time by about half.