Apple Crumble Malva Pudding (with Maas)

    A nostalgic twist on a South African classic – this pudding combines the comforting richness of malva with the spiced warmth of cinnamon apples and a crunchy crumble topping. Soaked in a vanilla sauce and best served warm with custard or ice cream, it’s the ultimate winter dessert.

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    Ingredients

    For the Pudding:

    200g sugar
    2 eggs
    15ml apricot jam
    5g bicarbonate of soda
    3g baking powder
    200g flour
    5ml cinnamon
    180g maas (or buttermilk)
    70g Stork Yellow Baking Margarine
    15ml vinegar
    300g apples, peeled, cored and cubed

    For the Crumble Topping:

    200g brown sugar
    80g flour
    50g Stork Yellow Baking Margarine
    5ml cinnamon

    For the Sauce:

    60g Stork Yellow Baking Margarine
    40ml sugar
    30ml hot water
    95ml heavy cream
    5ml vanilla essence

    Step by step method

    1. Prepare the Batter:

    2. Beat the eggs, sugar and apricot jam until light and fluffy.
      Sift together the flour, bicarbonate of soda, baking powder, and cinnamon.
      In a saucepan, gently heat the vinegar, Stork, and maas until just melted.
      Add the dry ingredients to the egg mixture, then whisk in the warm maas mixture.

    3. Assemble the Pudding:

    4. Pour the batter into a greased and floured baking dish.
      Scatter the chopped apples evenly over the top.

    5. Make the Crumble:

    6. Rub together the crumble ingredients until a chunky crumb forms.
      Sprinkle the crumble over the apples.

    7. Bake

    8. Bake at 180°C for 30–40 minutes, or until a skewer inserted into the centre comes out clean.

    9. Make the Sauce:

    10. In a saucepan over medium heat, whisk together the Stork, sugar, hot water, cream and vanilla until smooth and slightly thickened.

    11. Finish & Serve:

    12. Pour the warm sauce over the pudding as soon as it comes out of the oven. Serve warm with custard or a scoop of ice cream.