Malva Pudding

Recipe Overview

Total Time: 1 hour (5 minutes prep + 55 minutes cook)

Prep Time: 5 minutes

Cook Time: 55 minutes

Difficulty: Moderate (requires precise mixing and temperature control)

Servings: 8–10 portions

Ingredients

Cake Ingredients

• Butter or nonstick baking spray (for 8-inch square pan)

• ¾ cup + 2 tablespoons (125g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¾ cup (150g) granulated sugar

• ¾ cup (175g) whole milk (room temperature, 15–18°C/59–65°F)

• 2 large eggs (room temperature, same as milk)

• 1 teaspoon kosher salt (e.g., Diamond Crystal; adjust to ½ teaspoon if using fine salt)

• 1 tablespoon unsalted butter, melted and cooled

• 1 tablespoon seedless apricot jam (smooth texture)

• 1 teaspoon apple cider vinegar

Glaze Ingredients

• ⅔ cup (160g) heavy cream (35% fat content)

• ⅔ cup (130g) granulated sugar

• 6 tablespoons (85g) cold unsalted butter, diced into ½-inch cubes

• 1 teaspoon kosher salt (or ½ teaspoon fine salt)

• 3 tablespoons water (to prevent sugar scorching)

Optional Serving Garnishes

• Pickled apricots (recipe below)

• Homemade vanilla gelato or premium vanilla ice cream

Preparation Steps

Cake Preparation

1. Preheat & Pan Prep

2. Center oven rack and preheat to 375°F (190°C). Ensure oven is fully preheated (use an oven thermometer for accuracy).

3. Coat an 8-inch square pan with butter or nonstick spray; line the base with parchment paper for easy release (optional but recommended).

4. Dry Ingredients Mix

5. In a medium bowl, whisk together flour, baking powder, and baking soda. Sift if possible to remove lumps and ensure a smooth batter.

6. Wet Base Mix

7. In a stand mixer with the whisk attachment (or electric hand mixer), beat sugar, room-temperature milk, room-temperature eggs, and salt on medium speed for 2 minutes until pale yellow, smooth, and easily pourable (egg-sugar emulsification is critical here).

8. Add melted, cooled butter, apricot jam, and apple cider vinegar. Beat on high speed for 30 seconds until fully incorporated (air bubbles from vinegar help lighten the crumb).

9. Combine & Pour

10. Add the dry flour mixture in thirds, mixing on low speed between additions (scrape the bowl after each addition). Stop when no flour streaks remain—overmixing causes toughness (professional tip: batter should be thick but pourable, not runny).

11. Pour batter into the prepared pan, spreading evenly with a spatula.

12. Bake

13. Bake at 375°F (190°C) for 20–30 minutes until:

14. Top is golden brown (check edges for slight crisping).

15. A cake tester/skewer inserted into the center comes out clean (no wet batter clings).

16. Pro Tip: Rotate the pan halfway through baking for even browning.

17. Remove from oven and cool in the pan on a wire rack for 15 minutes (slightly warm cake is easier to glaze).

Glaze Preparation

1. Heat & Combine

2. In a medium saucepan, mix heavy cream, sugar, diced butter, salt, and 3 tablespoons water. Heat over medium-low heat, whisking constantly until butter melts and sugar dissolves (3–4 minutes; temperature reaches 175°F/79°C with a thermometer).

3. Remove from heat and cover to retain warmth (cooling glaze will harden; reheat gently if needed).

4. Glaze the Cake

5. While the cake is still warm, use a toothpick to poke 10–12 small holes across the surface (penetrates ½-inch deep).

6. Slowly pour the warm glaze over the cake, working from the center outward. Let sit 5 minutes to absorb fully (glaze will pool slightly but will dissolve into the cake).

Optional: Homemade Pickled Apricots

For a tangy-sweet garnish (per Eric Adjepong’s restaurant):

• In a small saucepan, bring ⅔ cup rice vinegar, ¾ cup sugar, ½ teaspoon kosher salt, 1 cinnamon stick, 2 allspice berries, and 2 bay leaves to a boil. Stir until sugar dissolves (5 minutes).

• Pour over 8 oz dried/dehydrated apricots in a sterilized jar. Seal and refrigerate for 24+ hours (flavor deepens over time). Drain before serving.

Storage & Reheating

• Storage: Refrigerate in an airtight container for up to 7 days; freeze for 3 months (wrap tightly in parchment).

• Reheating:

• Cold pudding: Microwave on 70% power for 15–20 seconds (or warm in a 325°F/160°C oven for 10 minutes).

• Avoid reheating in high-power microwave for >30 seconds (dries out the cake).

Recipe Tips & Community Insights

• Critical Adjustments: Reduce salt to ½ teaspoon (fine salt) or ¼ teaspoon (kosher salt) in the glaze (per user feedback).

• Texture Enhancements: Add ½ teaspoon vanilla extract to the batter or 2 tbsp golden syrup to the glaze for richer depth.

• Baking Tweaks: For a flatter cake, reduce oven temp to 350°F (175°C) or use a water bath (bain-marie) for even heat distribution.

• Jam Variation: Substitute apricot jam with peach/strawberry jam for seasonal flavor (avoid blueberry for traditional color).

Final Note: Malva pudding is traditionally served warm with pickled apricots and vanilla gelato/ice cream, balancing its buttery, sweet-tart glaze with tangy freshness.