Recipes for a Healthy Africa is a collaborative project organised by Greenpeace Volunteers, with contributions from Greenpeace Africa supporters. This project challenges us to cook with more plant-based products, including indigenous fruits and vegetables. Interested in submitting your own recipe? We’d love to include it in our cookbook!

SUBMIT YOUR RECIPE

Malva Pudding is a spongy apricot baked pudding drenched in sweet, buttery caramel sauce.

A recipe by
Grace Coates

Ingredients

  • Flax seed powder
  • Flour
  • Brown sugar
  • Baking powder
  • Bicarb/baking soda
  • Salt
  • Vanilla essence
  • Vinegar
  • Apricot jam
  • Soy milk
  • Coconut milk 
  • Treacle sugar/soft brown sugar
  • Vegan butter or margarine
  • Sherry (Optional)
  • Orange essence (Optional)

Method

1. Preheat your oven to 180 degrees Celsius and grease a large flat baking dish/brownie pan. The one I used for this recipe is 40cm x 25cm, but you can halve the recipe for a smaller pan. 

2. Combine two tablespoons of flaxseed powder with six tablespoons of boiling water, to make flax eggs – set aside to thicken

3. Sift two cups of flour, two cups of brown sugar, two teaspoons baking powder, two teaspoons bicarb/baking soda, and a half teaspoon salt. 

4. Add to the flax eggs: one teaspoon of vanilla essence, two tablespoons vinegar and four tablespoons apricot jam, and mix. 

5. Combine the wet and dry ingredients, along with two cups of soy milk. 

6. Bake in the preheated oven for 50 – 60 minutes. The pudding should brown on the top, and come away from the sides of the pan. 

7. While the pudding is baking, heat in a pot: one can add coconut milk, one cup treacle sugar, one cup soy milk, 125g vegan butter or margarine, and a pinch of salt. Allow the sauce to cook slowly and caramelize slightly. Remove from heat and add a tablespoon of vanilla essence. Optional extras for the sauce: two tablespoons of sherry, and/or one teaspoon of orange essence. 

8. When the pudding is done, pour the sauce over it while it is still warm. Enjoy with vegan custard or ice cream.

About the cook

Grace loves food and cooking, four years of living vegan has only brought her more adventures in the kitchen! She’s been volunteering with Greenpeace for 8 years, and has worked in the Greenpeace Africa office for 6 months. She loves the African continent, its uniqueness and it’s special flavors.