Caramel Malva Pudding (with a Sweet Karoo Twist)

A classic South African malva pudding warm, spongy and drenched in sauce given a decadent caramel twist for extra sweetness. Pure Karoo winter comfort

Serves 8

Ingredients

200 grams white sugar, for the sponge
2 large eggs
1 tablespoons apricot jam
125 grams cake flour
1 teaspoons bicarbonate of soda
1 pinch salt
15 grams butter, for the sponge
1 teaspoons white vinegar
125 milliliters milk
200 grams caramel treat (or dulce de leche)
250 milliliters cream
50 grams butter, for the caramel sauce
60 milliliters hot water
5 milliliters vanilla essence

Steps

Get ready: Preheat the oven to 180°C and grease a medium ovenproof dish.

Start the sponge batter: Beat 200 grams white sugar, for the sponge and 2 large eggs together until pale and light, then beat in 1 tablespoons apricot jam.

Finish the batter: Melt 15 grams butter, for the sponge and stir in 1 teaspoons white vinegar, then add to the egg mixture. Sift in 125 grams cake flour, 1 teaspoons bicarbonate of soda and 1 pinch salt, and fold in alternately with 125 milliliters milk to make a smooth batter.

Bake the pudding: Pour into the dish and bake for 30–35 minutes until risen, golden and springy to the touch.

Make the caramel sauce: While it bakes, make the caramel twist: gently warm 200 grams caramel treat (or dulce de leche), 250 milliliters cream, 50 grams butter, for the caramel sauce, 60 milliliters hot water and 5 milliliters vanilla essence in a pot, stirring until smooth and pourable.

Drench while hot: As soon as the pudding comes out, prick it all over with a skewer and slowly pour the warm caramel sauce over the top so it soaks right in.

Rest and serve: Let it stand for 10 minutes to soak up the sauce, then serve warm with your favourite topping.

Notes

The sweet twist here is a rich caramel sauce in place of the usual sugar syrup \u2014 it makes the pudding extra decadent. Serve warm with a scoop of vanilla ice cream, a jug of custard or a swirl of cream, plus an extra drizzle of caramel for the truly sweet-toothed. (Prefer salted caramel? Just add a pinch of salt to the sauce.)