Description
A warm, fruity twist on a South African classic, this Blueberry Malva Pudding is soaked in creamy vanilla custard and bursting with juicy blueberries. It’s sweet, spongey, and absolutely comforting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup milk
- 2 tablespoons melted butter
- 2 large eggs
- 1 tablespoon white vinegar
- 2 tablespoons apricot jam
- 1 cup fresh blueberries
- 1 1/2 cups vanilla custard, warmed
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 baking dish.
- In a bowl, mix flour, sugar, and baking powder. In a separate bowl, whisk together eggs, milk, butter, vinegar, and apricot jam.
- Combine the wet and dry ingredients until smooth. Pour batter into prepared dish.
- Sprinkle blueberries evenly over the batter and gently press them in.
- Bake for 35–40 minutes, until golden and a toothpick comes out clean.
- While still warm, poke holes in the pudding and pour over the warm custard to soak.
- Serve warm with extra custard or ice cream if desired.
Notes
- Use room temperature ingredients for smoother mixing.
- Don’t overbake—the pudding should be moist and spongey.
- Frozen blueberries can be used without thawing.