Banana Malva Pudding with Toasted Coconut Dukkah

Ingredients

• 150 gwhite sugar
• 2eggs
• 1 tspvanilla extract
• 15 mlvinegar
• 15 mlapricot jam
• 180 gcake flour
• 1/2 tspsalt
• 2 1/2 tspbicarbonate of soda
• 125 mlmilk
• 230 gripe bananas, mashed
• 50 gsugar
• 250 mlcoconut milk
• 125 mlwater
• 1 tspsalt
• 100 gbutter
• 30 gtoasted coconut flakes
• 30 gdried banana chips
• 1 tspcinnamon
• 1/2 tspsea salt flakes
• to serve, optionalcustard

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Grease the dish

   Grease a 2.5-litre ovenproof dish.

3. 3

   Beat the eggs

   Beat the sugar, eggs and vanilla for about 3 minutes, until light and fluffy.

4. 4

   Add jam

   Mix in the vinegar and apricot jam.

5. 5

   Mix the batter

   Sift together the flour, bicarbonate of soda and salt. Add these alternately with the milk to the egg mixture, mixing well after each addition.

6. 6

   Add banana

   Stir in the mashed bananas.

7. 7

   Bake the pudding

   Pour the batter into the prepared dish and bake for about 35–45 minutes, until cooked through and browned.

8. 8

   Start the sauce

   About 10 minutes before the pudding comes out of the oven, begin making the sauce.

9. 9

   Simmer the sauce

   Bring all the sauce ingredients to the boil, stirring. Reduce the heat and keep the sauce warm.

10. 10

    Prick the sponge

    As soon as the pudding comes out of the oven, prick it all over with a fork or toothpick.

11. 11

    Pour over sauce

    Spoon the hot sauce over the pudding.

12. 12

    Let it soak

    Leave the pudding to stand for about 10–15 minutes, until most of the sauce has soaked in. If you like, put it back in the switched-off warm oven to keep it warm while it soaks.

13. 13

    Make the dukkah

    Put all the dukkah ingredients in a food processor and pulse to a rough crumb, or chop them by hand.

14. 14

    Serve the pudding

    Serve the malva with a sprinkle of dukkah and a splash of custard.

What is malva pudding?

Malva pudding is a South African baked dessert, typically a tender sponge served warm with a sweet sauce that soaks into it. This version folds mashed banana into the batter and uses coconut milk in the sauce.

Banana adds softness and a fruity note, while the coconut and banana dukkah gives each serving a contrasting crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 930 calories, 11g protein, 163g carbs, 43g fat.

The flour, sugar and bananas provide most of the carbohydrates, while butter and coconut milk contribute much of the fat. Eggs and milk supply some protein, though this is primarily a dessert rather than a protein-rich dish. Balance a serving with a lighter main meal and keep the optional custard to a small splash.

Building the sponge

Egg mixture: Beat the sugar, eggs and vanilla until noticeably light and fluffy; this gives the batter a well-aerated start.

Dry ingredients: Sifting the flour, bicarbonate of soda and salt helps distribute the raising agent evenly. Add them in turns with the milk, mixing after each addition rather than tipping everything in together.

Banana: Use ripe bananas and mash them before adding. Mix just until incorporated so the batter stays even.

Getting the bake right

Oven: Bake at 180°C for about 35–45 minutes, as the method specifies. The centre should be cooked through and the top browned before you take it out.

Timing: Begin the sauce about 10 minutes before the pudding is due to come out. That way it is hot and ready to pour over the sponge.

Why the sauce soaks in

Pricking: Make holes across the hot pudding with a fork or toothpick as soon as it leaves the oven. This gives the sauce paths into the sponge.

Resting: Spoon the hot sauce over evenly, then leave the pudding for 10–15 minutes so most of it can absorb. The optional switched-off warm oven helps keep it warm during this wait.

Making the banana dukkah

Texture: Pulse the toasted coconut, banana chips, cinnamon and sea salt to a rough crumb, not a fine powder. A few short pulses help keep some crunch.

By hand: If you do not have a food processor, chop the ingredients together by hand. Sprinkle the dukkah over the pudding just before serving so it retains its texture.

Serving and balance

Serve the pudding warm, with dukkah scattered over each portion and custard alongside if wanted. A small pour of custard lets the coconut sauce and banana topping remain prominent.

The sweet, rich pudding works well after a lighter main course. Portion it while warm, once the sauce has had time to soak in.

Recipe notes & tips

• Mash the bananas before you start mixing so they are ready to fold into the batter.
• Use a dish with enough capacity for the batter and the sauce it will absorb.
• Keep the sauce warm after reducing the heat so it is ready when the pudding comes out.
• Pour the sauce over while the pudding is hot to help it soak in.
• Pulse the dukkah briefly to retain a coarse, crunchy texture.
• Add the dukkah shortly before serving to keep it crisp.

Variations

• Extra coconut: Scatter a few additional toasted coconut flakes over the finished pudding.
• More banana: Serve with a few slices of fresh banana alongside.
• Spice note: Add a little extra cinnamon to the dukkah if you prefer a warmer spice flavour.
• Skip the custard: Serve with just the coconut sauce and dukkah for a simpler finish.

Common mistakes to avoid

• Underbeating the eggs: Beat with the sugar and vanilla for about 3 minutes, until light and fluffy.
• Adding the milk all at once: Alternate it with the sifted dry ingredients and mix after each addition.
• Overbaking the sponge: Check within the stated 35–45-minute range and look for a browned top and cooked-through centre.
• Pricking a cooled pudding: Prick it as soon as it comes out of the oven so the hot sauce can soak in.
• Using cool sauce: Keep it warm after bringing it to the boil so it is hot when poured over the pudding.
• Pulsing the dukkah too finely: Stop when it forms a rough crumb to preserve its crunch.

How to store

Cover leftovers and refrigerate for up to 3 days. Reheat individual portions gently in the microwave or in a covered ovenproof dish until warm; add a little custard when serving if desired.

Frequently asked questions