How to make Delicious Gluten-Free Malva Pudding that tastes just like the original traditional Malva Pudding, but uses Gluten-free flour instead of cake flour.
Malva pudding is a sweet pudding of South African origin. It contains apricot jam and has a spongy caramelized texture and a cream sauce is often poured over it while it is hot, and it is usually served hot.
Recipe notes for this Delicious Gluten-Free Malva Pudding
- Please don’t make this recipe with anything other than Woolworth’s Gluten-Free Cake flour – I can’t guarantee that the results will be the same
- You can swop the butter for coconut oil if you prefer for the sauce
- You can also use almond milk or cow’s milk for the pudding if you don’t have rice milk
- Make sure to use baking soda – not baking powder
- You can make this pudding the day before and just warm up in the oven before serving
Looking for a Malva Pudding that’s made in an Instant Pot? Click here.
Love,
Cat
Delicious Gluten-Free Malva Pudding
Delicious Gluten-Free Malva Pudding
How to make Delicious Gluten-Free Malva Pudding that tastes just like the original traditional Malva Pudding.
Servings 6
Ingredients
Malva Pudding
- 1 cup Woolworths Gluten Free Cake Flour
- 1 tsp baking soda
- 1 large egg
- 1/2 cup Caster sugar
- 1 tbsp Apricot jam
- 1 tbsp Apple cider vinegar
- 1 tbsp coconut oil
- 1 cup rice milk or almond milk
Malva Sauce
- 1/3 cup Caster sugar
- 1 cup coconut cream
- 1/3 cup butter
- 1/2 cup hot water
- 1 tsp vanilla extract
Instructions
Method
- Preheat the oven to 180°C and place your rack in the middle of the oven.
- Grease a medium sized oven-proof dish
- In a bowl, sift flour, bicarbonate of soda and salt.
- In another bowl beat together egg, sugar, jam, coconut oil and vinegar until light and fluffy. Then beat the dry ingredients into the wet ingredients until well combined.
- Now, add milk and whisk into the mixture for 30 seconds
- Pour the batter into the dish, cover with foil and bake for 35 minutes, until well risen.
- Remove the foil and bake for a further 5 -10 minutes or until golden brown.
- While the Malva pudding finishes up in the oven, heat the sauce ingredients until melted and sugar is dissolved
- When the pudding is done, remove from the oven and pour over the sauce. The pudding is best served warm or at room temperature.
Why not try my healthier take on the traditional South African Peppermint Crisp Tart.
One Comment
Bridget
Tasted just like what I remember as Malva pudding. I used cow’s milk and cream. Thank You