If you’ve made our delicious Durban mutton curry bunny chow, you’re probably ready for something sweet to round out your Heritage Month culinary celebration – and there’s nothing better than a well-made malva pudding. Check out the recipe below and make this tasty pud from the comfort of your own home.

You’ll need:

Malva:

• 375ml milk
• 80g butter
• 1 tbsp white wine
• vinegar
• 180g sugar
• 1 tsp vanilla essence
• 2 large eggs
• 225g cake wheat flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp salt

Sauce:

• 250ml cream
• 3 tbsp smooth apricot jam
• 1/3 cup sugar
• 60g butter

Method:

1. Preheat your oven to 180°C. Meanwhile, grease a 20cm ovenproof baking dish.
2. Heat milk and 2 tbsp butter in a small pot until the butter melts, then stir in the vinegar.
3. Cream the remaining butter, sugar and vanilla essence together, then add eggs, one at a time, mixing well after each.
4. Sift dry ingredients together into a bowl and add the milk and butter mixtures, alternating in small quantities, and combine.
5. Pour the mixture into a dish and bake for 45-60 mins, or until cooked.
6. Heat the sauce ingredients in a pan until the jam and sugar has dissolved and the butter has melted.
7. Pour over the warm malva pudding and set aside for 15 mins, or until the sauce is absorbed. Serve warm.