A delicious, boozy twist on a South African favourite dessert.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Irish coffee malva pudding
- 200g sugar
- 2 eggs
- 30ml (2 tbsp) apricot jam
- 15ml (1 tbsp) butter, melted + extra, to grease
- 10ml (2 tsp) white wine vinegar
- 180g cake flour
- 5ml (1 tsp) bicarbonate of soda
- 2,5ml (½ tsp) salt
- 80ml (1/3 cup) milk
IRISH COFFEE SAUCE
- 125ml (½ cup) fresh cream
- 60ml (4 tbsp) Irish whiskey
- 30ml (2 tbsp) brewed strong coffee
- 100g brown sugar
- 30ml (2 tbsp) butter
- ready-made fresh custard, to serve
Preheat the oven to 180˚C. Grease a 26cm x 16cm rectangular ovenproof dish (or any other similarly sized dish) generously with butter and set aside until needed.
Beat the 200g sugar and eggs together with an electric mixer until pale and fluffy, then beat in the apricot jam, melted butter and white wine vinegar. In a medium bowl, sieve together the cake flour, bicarbonate of soda and salt. Gently fold the dry ingredients into the egg mixture, along with the milk. Mix with a spatula until just combined – be careful not to beat or mix vigorously.
Pour the batter into the prepared dish and bake in the preheated oven, 30 minutes, until brown and risen.
While the malva pudding bakes, make the Irish coffee sauce by combining all of the ingredients in a small pot and bringing to a boil, stirring until all of the sugar has melted. As soon as the pudding comes out of the oven, pour the sauce over it and allow to rest, about 10 – 15 minutes, before serving with warm custard.
Liked this recipe?
Subscribe to our FREE weekly newsletter for more awesome dessert recipes delivered to your inbox!