Malva pudding with crème anglaise

Malva pudding with crème anglaise. Image: Asande Mpila

Malva pudding with crème anglaise – Simply divine

Add a French touch to our traditional malva pudding by drizzling a delicious crème anglaise sauce over the prepared malva pudding.

Malva pudding with crème anglaise

Malva pudding with crème anglaise. Image: Asande Mpila

Do you have all your festive recipes ready? If you still need a dessert recipe, try our malva pudding with crème anglaise. It is the same traditional malva pudding we all love and know but with a special touch from France.

This malva pudding recipe includes a crème anglaise recipe making this delicious dessert even better if that is possible. Crème anglaise is a light, sweetened pouring custard usually used as a dessert cream or sauce. It is a tasty mix of sugar, egg yolks, and hot milk usually flavoured with vanilla. If you decide to make your own crème anglaise, you will taste the difference compared to the usual custard we know.

Preparing malva pudding with crème anglaise will take just over an hour. However, if you want to prepare as much as possible before having your guests over, you can prepare the crème anglaise a day before. The malva pudding is best when it is served warm and freshly baked.

Love this recipe as much as we do? Let us know in the comments of this recipe if you have tried it out.

Malva pudding with crème anglaise recipe

5 from 1 vote
Recipe by Asande Mpila Course: DessertCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

50

minutes
Total time

1

hour 

5

minutes

Ingredients

  • Crème anglaise
  • 200 ml 200 whole milk

  • ½ cup ½ whipping cream

  • 1 1 2-inch piece vanilla bean, split

  • 3 large 3 egg yolks

  • 3 tablespoons 3 sugar

  • Malva pudding
  • 200 g 200 sugar

  • 2 large 2 eggs

  • 1 tablespoon 1 apricot jam

  • 150 g 150 all-purpose flour

  • 1 teaspoon 1 baking soda

  • 1⁄2 teaspoon 1⁄2 salt

  • 1 tablespoon 1 butter

  • 1 teaspoon 1 vinegar

  • 1⁄3 cup 1⁄3 milk

  • Sauce
  • 200 ml 200 fresh cream

  • 100 g 100 butter

  • 150 g 150 sugar

  • 1⁄3 cup 1⁄3 hot water

  • 2 teaspoons 2 vanilla essence

Method

  • Crème anglaise
  • Combine the milk and cream in a heavy medium saucepan. Scrape in the seeds from the vanilla bean and add the beans. Bring the milk mixture to simmer. Remove from heat.
  • Whisk the egg yolks and sugar in a medium bowl to blend. Gradually whisk the hot milk mixture into the yolk mixture.
  • Return the custard to the saucepan. Stir over low heat until the custard thickens and leaves a path on the back of the spoon when a finger is drawn across; it takes about 5 minutes (do not boil).
  • Strain the sauce into a bowl. Cover and chill and nd serve with the malva pudding.
  • Malva pudding
  • Preheat oven to 180°C.
  • Grease an oven dish of 18 x 18 x 4½ cm.
  • Beat or whip the sugar and eggs. It’s quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jam and mix through.
  • Melt the butter (don’t boil) and add the butter and vinegar to the wet mixture.
  • Sieve, or simply mix together the flour, soda and salt. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
  • Pour into an oven-proof dish or ramekins and bake until the pudding is brown and well-risen. Depending on your oven and oven dish this will be between 30 – 45 minutes.
  • Sauce
  • In a pot, melt together the ingredients for the sauce, and stir well.
  • Pour it over the pudding as soon as it comes out of the oven.
  • Leave to stand a while before serving. Serve warm.

Notes

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