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