Irish coffee malva pudding

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.

Print Recipe

Irish coffee malva pudding

Serves: 6

Total Time: 50 min, plus cooling

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

1

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

2

BEAT sugar and eggs together with an electric mixer until pale and fluffy, then mix in apricot jam, melted butter and white wine vinegar.

3

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.

4

POUR the batter into the prepared dish and bake for 30 minutes, until brown and risen.

IRISH COFFEE SAUCE

5

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

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