Irish coffee malva pudding

Irish coffee malva pudding

A delicious, boozy twist on a South African favourite dessert.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart

Irish coffee malva pudding

Serves: 6
Cooking Time: 2 hrs

Ingredients

  • 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

Instructions

1

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.

2

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.

3

Pour the batter into the prepared dish and bake in the preheated oven, 30 minutes, until brown and risen.

4

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.

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