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Malva Pudding with Cape Brandy–Vanilla Anglaise and Roasted Apricots
Recipe

Malva Pudding with Cape Brandy–Vanilla Anglaise and Roasted Apricots

Dessert • South Africa

A refined take on malva pudding: tender, caramel-leaning sponge baked until glossy, served warm with Cape brandy–vanilla anglaise and roasted apricots for a bright, elegant finish.

Why smarter

Roasting the apricots concentrates flavour without excess sugar, while a properly tempered anglaise delivers richness with a clean finish; the malva sauce soaks in for moisture rather than relying on heavy frosting.

Chef tip

For a restaurant-style result, chill the baked malva briefly before portioning, then rewarm portions in the oven—clean edges, better soak, and a neater plate.

Soft line

Serve warm with extra anglaise at the table for a classic South African finale.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Unsalted butter, softened (plus extra for greasing) 80.000 g Unsalted butter Plus extra to grease the dish
2 White sugar 150.000 g White sugar
3 Large eggs 2.000 Eggs
4 Apricot jam 30.000 g Apricot jam
5 Milk 125.000 ml Milk
6 White vinegar 10.000 ml White vinegar Stirs into the milk
7 All-purpose flour 160.000 g Flour
8 Bicarbonate of soda 5.000 g Bicarbonate of soda
9 Fine salt 1.000 g Salt
10 Vanilla extract or vanilla bean paste 5.000 ml Vanilla
11 Heavy cream 125.000 ml Cream For the malva sauce
12 Unsalted butter 80.000 g Unsalted butter For the malva sauce
13 White sugar 100.000 g White sugar For the malva sauce
14 Hot water 100.000 ml Water For the malva sauce
15 Cape brandy 15.000 ml Cape brandy Stir in off the heat
16 Ripe apricots, halved and stoned 6.000 Apricots
17 Honey 15.000 ml Honey For roasting
18 Cape brandy 10.000 ml Cape brandy For roasting apricots
19 Fresh lemon juice 10.000 ml Lemon juice For roasting apricots
20 Caster sugar (optional, only if apricots are tart) 10.000 g Caster sugar Optional
21 Large egg yolks 4.000 Egg yolks For the anglaise
22 Whole milk 250.000 ml Milk For the anglaise
23 Heavy cream 100.000 ml Cream For the anglaise
24 Caster sugar 60.000 g Caster sugar For the anglaise
25 Vanilla bean, split (or extra vanilla extract) 1.000 Vanilla bean Optional but refined
26 Cape brandy 20.000 ml Cape brandy For the anglaise, add at the end

Method

  1. Heat the oven to 180°C. Butter a small baking dish (about 20 cm square or similar) and line the base with baking paper if you want clean portions.
  2. Make the soured milk: stir the vinegar into the milk and set aside for 5 minutes.
  3. Make the malva batter: cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, then mix in the apricot jam and vanilla.
  4. Whisk flour, bicarbonate of soda and salt. Fold half into the butter mixture, then half the soured milk; repeat, mixing gently just until smooth.
  5. Scrape into the dish and bake 25–30 minutes, until deep golden and a skewer comes out with only a few moist crumbs.
  6. While it bakes, make the malva sauce: in a small saucepan, combine cream, butter, sugar and water. Bring to a simmer, stirring until the sugar dissolves; simmer 2 minutes. Remove from heat and stir in the Cape brandy.
  7. When the pudding comes out, poke it all over with a skewer. Pour over most of the hot sauce, letting it soak in; reserve a little for serving. Rest 10 minutes.
  8. Roast the apricots: keep oven at 180°C. Place apricots cut-side up in a small roasting tray. Drizzle with honey, brandy and lemon juice; add a pinch of caster sugar only if needed. Roast 12–18 minutes until tender and lightly caramelised. Spoon the pan juices over the fruit.
  9. Make the brandy–vanilla anglaise: whisk yolks and caster sugar until slightly thickened. In a saucepan, heat milk and cream with the vanilla bean (or vanilla) to steaming-hot, not boiling.
  10. Temper the yolks with a little hot dairy, whisking constantly, then return everything to the saucepan. Cook on low heat, stirring with a spatula, until it lightly coats the back (about 82–84°C). Strain, then stir in Cape brandy to taste.
  11. To serve: cut warm malva into 4 portions. Pool anglaise on each plate, place malva on top, add roasted apricots and spoon over a little reserved sauce and apricot roasting juices. Serve immediately.