Malva Pudding with Coconut Rum Sauce — Dontmissmyplate: Easy, Unique Recipes + Cooking Tips

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Malva Pudding with Coconut Rum Sauce

Malva Pudding with Coconut Rum Sauce

dontmissmyplate
African-Inspired, Baking, Cakes and Tarts, Caribbean-Inspired

Malva pudding has already been featured on this blog but in the form of a cake. This time around, my remix is inspired by the rum cake, popular across the Caribbean from where it originates, baked for the holiday season especially.

I swapped out regular cream in the complimentary sauce with coconut cream, add some coconut flour to the batter, and add rum to the cake batter as well as the sauce.

It's absolutely delightful! You can serve it with ice cream, custard, or just use the rum sauce in this case!

If you don’t have rum, rum extract will do.

Yield: 12
Author: Dontmissmyplate
Malva Pudding with Coconut Rum Sauce

Malva Pudding with Coconut Rum Sauce

If you are unfamiliar, malva pudding is reminiscent of English sticky toffee pudding with the addition of apricots and is considered a quintessential South African dessert.
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Cook modePrevent screen from turning off

Ingredients

Pudding/cake:
  • 1 cup all-purpose flour
  • 1/4 cup coconut flour
  • 2 eggs
  • 1 tablespoon apricot jam
  • 1 teaspoon vanilla
  • 1 tablespoon rum
  • 1/4 teaspoon salt
  • 1/4 cup white sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
Coconut rum sauce:
  • 1/2 teaspoon vanilla
  • 2 tablespoons rum
  • 1 cup brown sugar
  • 4 tablespoons butter
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup coconut cream

Instructions

  1. Beat the sugar and eggs until thick in a blender or with an electric mixer. Transfer to a bowl and add the rum, vanilla and apricot jam, beat with a whisk until well incorporated.
  2. Sift in the flours, baking soda, and salt. Mix with a spatula then pour into a prepared cake tin, try not to overmix.
  3. Bake at 350F for 30 minutes or until a toothpick comes out clean.
  4. Make the rum sauce. Melt all the ingredients together and simmer for 5-7 minutes until it thickens.
  5. Once the cake is baked poke a few holes and immediately pour the rum sauce over the cake.
  6. Set aside to cool then serve with more rum sauce, custard, or ice cream!

Nutrition Facts

Calories

213

Fat (grams)

7.1 g

Carbs (grams)

33.7 g

Sugar (grams)

23 g

Protein (grams)

2.6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.
Created using The Recipes Generator

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Beat the sugar and eggs until thick in a blender or with an electric mixer. Transfer to a bowl and add the rum, vanilla and apricot jam, beat with a whisk until well incorporated.

Sift in the flours, baking soda, and salt. Mix with a spatula then pour into a prepared cake tin, try not to overmix.

Bake at 350F for 30 minutes or until a toothpick comes out clean.

Make the rum sauce. Melt all the ingredients together and simmer for 5-7 minutes until it thickens.

Once the cake is baked poke a few holes and immediately pour the rum sauce over the cake.

Set aside to cool then serve with more rum sauce, custard, or ice cream!