Coconut Malva Pudding

· From Melissa's Kitchen ·

A while ago I started visiting the kitchens of friends and family for recipe inspiration. Also because I spend most of my days working on my own and it gets lonely sometimes.

I spent last Saturday with my dear friend Melissa, who’s every bit as kind as she is glamorous. I took photos while she made Malva Pudding. I’ve adapted her recipe into a vegan and gluten free version. It might not be as buttery as the original, but it is every bit as decadent and comforting.

Coconut Malva Pudding Recipe
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1/2 cup castor sugar
  2. 1/4 cup apple sauce
  3. 2 tbsp. coconut oil
  4. 1/2 tbsp. smooth apricot jam
  5. 3/4 cup gluten free flour*
  6. 1 tsp. baking powder
  7. 1/2 tsp. baking soda
  8. 1/4 tsp. salt
  9. 2 tsps. apple cider vinegar
  10. 1/4 cup coconut milk
for the sauce
  1. 1/2 cup coconut cream
  2. 1/4 cup coconut oil
  3. 1/4 cup castor sugar
  4. 1/4 cup water
  5. 1/2 tbsp. smooth apricot jam
Instructions
  1. Preheat oven to 180 degrees Celsius
  2. Whisk together castor sugar, apple sauce and 1 tbsp. of melted coconut oil with an electric beater until combined and slightly lighter in colour
  3. Add apricot jam and whisk again until combined
  4. Sift in flour, baking powder, baking soda and salt
  5. Whisk on low speed to combine
  6. Gently heat coconut milk, vinegar and 1 tbsp. coconut oil in a sauce pan on stove top
  7. Add coconut milk mixture to batter and whisk again on medium speed to combine
  8. Pour batter into a square/rectangular oven safe dish {18-22cm}
  9. Bake for thirty minutes until inserted skewer is free of batter when removed
for the sauce
  1. Combine coconut cream, sugar, coconut oil, water and apricot jam in a small sauce pan
  2. Gently heat over stove top until sugar is dissolved and mixture is combined as a sauce
  3. Remove pudding from oven once baked and carefully pierce with a skewer a few times to allow sauce to be absorbed better by the pudding
  4. Pour sauce over pudding while still warm
  5. Serve warm as is or with custard or ice cream
Notes
  1. *Add 1/4 tsp. xanthan gum if gluten free flour doesn't contain xanthan gum
http://cupcakerichard.com/

2 Comments

  1. Reply

    Claire

    August 5, 2015

    SO beautiful Wida, lovely pics as always. It looks VERY tempting, and I’m keen to try it. 🙂 Claire

    • Reply

      Wida Foster

      August 24, 2015

      Thank you so much Claire xx

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