Malva Pudding

straight from South Africa...via Washington D.C. via NY Times

I couldn’t resist the title in the NY Times Cooking section:
A Chef’s Favorite Dessert Is Also the Easiest to Make

Thus, my first venture into South African recipes—this one for malva pudding.

It’s a cake, really, though if you drench it via the poked holes with enough of the crème anglaise [i.e. rich icing], I guess it could darn near turn into a pudding.

And it’s a recipe I will revisit. Moist, lots of flavor, open to a baker’s improvisations.

Because I’m not really big on making trips to the store for just a single item—and yes, I’m lazy— I used our olallie berry jam instead of the prescribed one tablespoon of apricot jam.

Here’s the background story on this version of malva pudding, adapted by Washington D.C. chef, Eric Adjepong.

Here’s the NY Times recipe.

If you’re not a subscriber, this should give you pretty much the same result: https://www.food.com/recipe/malva-pudding-south-african-baked-dessert-118545

Here’s the crème anglaise—prepped while the cake cooled.