Recipe courtesy of Eric Adjepong
Malva Pudding
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 8 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 300
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 4 g
- Cholesterol
- 63 mg
- Sodium
- 312 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 8 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 300
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 4 g
- Cholesterol
- 63 mg
- Sodium
- 312 mg
Ingredients
Malva Pudding:
Glaze:
Macerated Strawberries:
Directions
- For the malva pudding: Position a rack in the center of your oven and heat to 375 degrees F. Spray an 8-by-8-inch cake pan with nonstick baking spray.
- In a small bowl, whisk together the flour, baking powder and baking soda, and set aside.
- In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the sugar, eggs, milk and salt on medium speed until the mixture is pourable, about 2 minutes. Mix in the melted butter, vinegar and apricot jam.
- Add the flour mixture in thirds and mix until smooth and lump-free. Pour the batter into the prepared pan. Bake the cake until it is golden on top and a cake tester comes out clean or with a few moist crumbs, 20 to 30 minutes.
- For the glaze: While the cake is baking, heat the cream, sugar, butter, water and salt in a medium pot over medium-low heat, whisking gently until the butter is melted and the mixture is smooth, about 3 minutes. Remove from the heat and cover to keep warm while the cake bakes. It should equal about 1 1/2 cups of glaze.
- For the macerated strawberries: Toss the strawberries and dried apricots with the sugar, lemon zest, lemon juice and salt, if using.
- Place the cake on a wire rack and let cool until slightly warm, about 15 minutes, then use a toothpick to poke small holes throughout the cake. Pour all of the glaze evenly over the surface of the cake. Allow the glaze to soak into the cake for 2 minutes, then slice into 8 large squares (or 16 small ones) and serve with the macerated strawberries.
- Store leftovers in an airtight container or store squares wrapped in plastic wrap. They will last in the refrigerator for 1 week.
