This malva pudding is extra moist thanks to the pressure cooking setting of the Instant Pot and the saute function comes in handy for making the boozy sauce.
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If you’re a long-time reader of The Kate Tin, you’ll know that the very first post I ever wrote was called ‘Beetroot and Pressure Cookers’. It was a childhood memory I shared of my grandmother and The Great Pressure Cooker Explosion Of 1996. I was 8 years old and my grandfather had planted WAY too much beetroot that year. In an effort to save us all from eating beetroot every day for the next decade, my grandmother decided to bottle them – using her prehistoric pressure cooker. Long story short, the decrepit thing exploded and flung bright purple juice everywhere!
Ever since then, I’ve had a morbid fear of pressure cookers. That is until I was introduced to the Instant Pot. Its got a gazillion safety functions and super silent pressure building so I no longer live in fear of dying at the hands of a vegetable!
While most people play around with cooking beef stews, soups and rice dishes when they first get their Instant Pot, I obviously went straight for pudding! Did you know your Instant Pot can make desserts too?! I’ve successfully made a velvety smooth chocolate cheesecake in it, made my own tinned caramel in minutes and now I’ve created a deliciously moist malva pudding! It’s not just a pressure cooker, though. It cooks rice in 4 minutes flat, you can make yoghurt, I’ve even used it as a bain marie to melt chocolate! Have you experimented with yours? I’d love to know what you’ve made with it!
- PUDDING
- 340g (375ml or 1 ½ cups) white sugar
- 295g (500ml or 2 cups) self-raising flour
- 10ml (2 tsp) bicarbonate of soda
- 2 large eggs, whisked
- 5ml (1 tsp) white vinegar
- 15ml (1 tbsp) smooth apricot jam
- 2.5ml (½ tsp) salt
- 250ml (1 cup) milk
- SAUCE
- 1 x 380g tin evaporated milk
- 20g salted butter
- 250ml (1 cup) white sugar
- 80ml Amarula or milk
- 1 tsp vanilla extract
- In a large bowl, whisk together the dry ingredients. Add the wet ingredients and whisk to form a thick batter.
- Grease an 18cm bundt tin - silicone or metal - but it needs to fit inside the Instant Pot.
- Pour the batter into the bundt tin filling it ¾ of the way to the top.
- Place the Instant Pot rack inside the inner pot of the Instant pot and add 2 cups water. Place the pudding on top.
- Select Manual and cook the pudding on high pressure for 40 minutes. Allow the pressure to release naturally for ten minutes, then release the pressure manually. Remove from the Instant Pot (wrap in foil to keep warm).
- Next prepare the sauce. Pour the water out of the Instant Pot, then add the evaporated milk, butter and sugar. Set the Instant Pot to a normal simmer by pressing the ‘saute’ button twice. Simmer for 15 minutes. Stir in the Amarula and vanilla.
- Unwrap the foil from the pudding (it should still be hot) and immediately pour the sauce over to soak completely.
- Serve with ice cream or custard.
Hi Kate This looks divine! Where did you buy the cake tin that fits inside the Instantpot?
Hi Marina! Thanks so much! This bundt tin was actually my grannies so it’s vintage deluxe. But I’ve seen 16-18cm bundt tins at baking shops (I know the Baking Tin in Cape Town has) or you can use silicone too (Plastics for Africa has a massive selection). Hope that helps! x
Thank you Kate Will look for one when I come to Cape Town soon Have booked fir your Chocolate Masterclass & looking forward to that like a small child who is waiting for Santa 🤗
Hi Kate, I am from Toronto, love your recipes. For the Malva Pudding, I don’t have an instant pot, how can I make it the traditional way?.
Thanks
Mariyam
Hi Mariyam, thank you so much for your lovely compliment! Yes you can absolutely bake in the ‘normal’ way at an oven preheated to 180 degrees celsius. It should bake for 30-40 minutes – test it with a cake tester to make sure it’s baked all the way through x