WHAT THE EVEN HECK!? I am NOT KIDDING when I tell you that THIS malva pudding IS THE SHIT!
When I met Nina Esterhuysen from Vegilicious I knew she was one of (my very many) vegan soulmates when she mentioned that she makes the best the best Malva Pudding ever. My reaction was like, “Why don’t you put your oven gloves where your mouth is and prove it.” And she did. And I had to hold back the tears after the first mouthful.
I have never tasted such an amazing Malva Pudding – not even in my pre-vegan days. So, Nina hijacked the recipe when it was posted it on the Vegilclious website, and now I have stolen it from them (with permission) and like Robin Hood, I am passing it onto you #gooddeedoftheday #stealfromtherich #weighlessagain
Enough crap. Let’s go:
For the pudding:
- 3/4 cup sugar
- 2 heaped teaspoons of egg replacer (available at most health shops)
- 4 teaspoons water
- 1 tablespoon apricot jam
- 150g plain flour
- 1 teaspoon baking soda (bicarb)
- 1/2 teaspoon salt
- 1 heaped tablespoon vegan margarine, melted
- 1 teaspoon vinegar
- 1/3 cup soya milk
For the sauce:
- 3/4 cup soya or cashew cream
- 100g vegan margarine
- 1/2 cup sugar
- 1/3 cup hot water
- 2 teaspoons vanilla essence
To make the pudding:
- Preheat oven to 180 degrees and grease a 20cm square oven dish.
- Whisk the egg replacer powder with the water, then add the sugar and beat with a whisk until thick, then add the jam and mix through.
- Add the melted margarine and the vinegar to the wet mixture.
- Mix the flour, bicarb and salt together, and add it to the sugar mixture with the milk. Like Michael Jackson (R.I.P.) Beat It well.
- Pour into an oven-proof dish and bake until pudding is brown and well-risen (30-45min).
To make the 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 before serving.
- Eat it alone, while you watch some movie about a dying animal on the Disney channel. #whydotheymakesadmovies #alwaysadog #lassie