• A delicious, boozy twist on a South African classic, this Irish coffee malva pudding with make your guests giddy with happiness!

    Recipe and styling by Claire Ferrandi; Photograph by Dylan Swart

    Irish coffee malva pudding

    TOTAL TIME 50 min, plus cooling | SERVES 6

    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

    METHOD

    MALVA PUDDING

    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 sugar and eggs together with an electric mixer until pale and fluffy, then mix in apricot jam, melted butter and white wine vinegar.

    IN a separate bowl, sieve together the 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 overmix.

    POUR the batter into the prepared dish and bake for 30 minutes, until brown and risen.

    IRISH COFFEE SAUCE

    COMBINE all of the ingredients in a small pot and bring to a boil; stir until all of the sugar has melted. As soon as the pudding comes out of the oven, pour the hot sauce over it and allow to absorb for 10 – 15 minutes. Serve the coffee malva pudding warm with custard.

    Irish coffee malva pudding

    Serves: 6
    Total Time: 50 min, plus cooling

    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

    MALVA PUDDING

    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 sugar and eggs together with an electric mixer until pale and fluffy, then mix in apricot jam, melted butter and white wine vinegar.

    3

    IN a separate bowl, sieve together the 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 overmix.

    4

    POUR the batter into the prepared dish and bake for 30 minutes, until brown and risen.

    IRISH COFFEE SAUCE

    5

    COMBINE all of the ingredients in a small pot and bring to a boil; stir until all of the sugar has melted. As soon as the pudding comes out of the oven, pour the hot sauce over it and allow to absorb for 10 – 15 minutes. Serve the coffee malva pudding warm with custard.

     

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

    ALSO SEE: Pear and phyllo pastry milk tart

    Pear and phyllo pastry milk tart

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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