Malva Pudding Without Cream (Easy Recipe)

Ahoy, my fellow culinary adventurers!

Today, we set sail on an epic journey to the land of extraordinary flavors and divine textures.

No need to pack your bags.

You only need to bring along your taste buds, a splash of humor, and a pinch of playfulness.

Leave your worries ashore as we embark on a quest for the perfect Malva Pudding Without Cream!

This mouth-watering dessert hails from the southernmost tip of Africa, and I assure you that every bite will transport you straight to a heavenly bliss.

So, gather your ingredients and hop on board my imaginary culinary cruise ship, where the only compass we need is our love for great food!

5 Reasons You’ll Love This Malva Pudding Without Cream

1. Decadence Without Guilt: This version of the Malva Pudding offers you a rich, velvety texture and intense flavors, without the need for any cream. Indulge yourself without any remorse – it’s the sweet taste of victory!
2. Easy-to-Source Ingredients: No need to scramble around hunting for exotic pantry items! The ingredients for Malva Pudding Without Cream can be found in almost any grocery store, making it an accessible and stress-free treat for all.
3. Budget-Friendly: Aspiring dessert connoisseurs on a tight budget, rejoice! Malva Pudding Without Cream is a wallet-friendly indulgence that won’t leave your bank account feeling desolate.
4. Perfect for Any Occasion: Be it a special family celebration, a cozy dinner date, or just a laid-back Saturday night on your couch, Malva Pudding Without Cream fits the bill for any occasion. It will never fail to delight and impress.
5. The Joy of Creation: This recipe allows you to unleash your creativity in the kitchen and fully immerse yourself in the process. Trust me, there’s no feeling quite like having your labor of love come to life in a warm, scrumptious pudding!

Equipment You’ll Need

• Casserole Dish (20 x 30 cm / 7.8 x 12 inch)
• Saucepan or Pot
• Spoon
• Whisk
• Fine Sieve

Ingredients You’ll Need

For the Dough:

• 50 g (about 2 oz / ¼ cup) melted butter
• 2 room-temperature eggs
• 120 g (4.2 oz / 1 cup) plain flour / all-purpose flour
• 1 tablespoon apricot jam
• 1 teaspoon baking soda
• 90 g (3 oz / ½ cup) brown sugar
• 1 teaspoon freshly squeezed lemon juice / white wine vinegar
• 250 ml (8 fl oz / 1 cup) room-temperature milk

For the Syrup / Sauce:

• 100 g (3.5 oz) butter
• 80 g (2.8 oz / 1/3 cup + 2 tablespoons) brown sugar
• 125 ml (4 fl oz / ½ cup) boiling water

How To Make Malva Pudding Without Cream

1. Preheat your oven to 250 °C (482 °F), using both the upper and lower heat sources.
2. In a separate mixing bowl, combine plain flour and baking soda, and then sift using a fine sieve.
3. In another mixing bowl, beat together the eggs and sugar until they reach a creamy consistency.
4. Stir in the apricot jam and melted butter into the egg and sugar mixture.
5. Gradually add portions of the flour mixture to the egg and sugar mixture, alternating with milk. Continue this process until you’ve used up all the flour and milk, stirring the batter consistently.
6. Stir in lemon juice or vinegar and then pour the batter into the casserole dish.
7. Bake the batter in the oven for 10 minutes. After 10 minutes, reduce the heat to 190 °C (374 °F) and bake for an additional 5 minutes.
8. Turn off the oven but leave the pudding inside for another 5 minutes to set.

5 Tips and Tricks for the Best Cream-Free Malva Pudding

1. Use Room-Temperature Ingredients: Make sure to bring your eggs and milk to room temperature before incorporating them into the dough. This helps in achieving a smooth, well-combined batter that bakes evenly.
2. Don’t Overmix the Batter: While it’s essential to ensure all ingredients are well-blended, overmixing the batter can result in a dense, heavy pudding. Be gentle and only mix until everything is just combined.
3. Poke Holes Generously: When poking holes for the sauce to seep into the pudding, don’t hold back! The more holes you make, the more evenly the flavorful syrup will get absorbed, ensuring every bite is moist and delicious.
4. Give the Sauce Time to Absorb: Don’t skip the step of leaving the pudding in the switched-off oven after pouring the sauce. This allows the pudding to absorb the syrup, making it moist, tender, and downright irresistible.
5. Taste Test the Syrup: Finding the right balance of sweetness is crucial for the perfect Malva Pudding. Taste the syrup before pouring it onto the pudding, and adjust the sugar level according to your preference.

Malva Pudding Recipe Variations

• Apple Malva Pudding: Dice an apple and sprinkle it along the bottom of the casserole dish before adding the batter. This adds a lovely, fruity flavor twist to the classic Malva Pudding.
• Chocolate Malva Pudding: Satisfy your inner chocoholic by adding 2 tablespoons of cocoa powder to your flour mixture. You can also garnish the finished pudding with chocolate shavings for an extra touch of indulgence.
• Coconut Malva Pudding: Replace half of the milk with coconut milk, and sprinkle in some desiccated coconut for added texture. This tropical variation will be a refreshing change from the traditional recipe.
• Spiced Malva Pudding: For a warm, aromatic touch, incorporate cinnamon, nutmeg, and ginger into the batter. The spices will beautifully complement the sweet syrup and add a sense of cozy comfort.
• Vegan Malva Pudding: Swap out the butter for a plant-based alternative, use almond, soy, or oat milk instead of regular milk, and use flax or chia seed “eggs” (by mixing 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water for each egg) as substitutes. Now, a vegan version of this delightful dessert is yours to enjoy!

How To Store, Freeze, And Reheat Malva Pudding

• Storing: Keep your Malva Pudding covered at room temperature for up to 2 days. Alternatively, you can refrigerate it in an airtight container for up to a week.
• Freezing: Wrap individual slices of the pudding tightly in plastic wrap or foil, then place them in a freezer-safe container or ziplock bag. The pudding can be frozen for up to 3 months. To thaw, simply place it in the fridge overnight or on the countertop for a few hours.
• Reheating: Malva Pudding is delicious both warm and cold, but in case you prefer it warm, preheat your oven to 160 °C (320 °F) and heat the pudding for 10-15 minutes in a heatproof dish. Or, you can give it a blast in the microwave for 20-30 seconds at a time until warmed to your liking.