Gluten and dairy-free Malva Pudding

Today we have whipped up the most satisfying, gluten and dairy-free Malva pudding in the Domestic Goddesses kitchen.
Like many people today, I have an intolerance towards gluten and dairy products and unfortunately, regular Malva pudding ingredients don’t really suit my tummy.
That’s why I have been trying to develop the perfect gluten and dairy free Malva pudding recipe which doesn’t compromise on the fluffy, gooey, amazingness of a South African Malva pudding.

Malva Pudding recipe – gluten & dairy free

Serves 8:
1 cup of gluten-free cake flour
1 Tbsp of bicarbonate of soda
1 cup of sugar
1 large egg
1 Tbsp of apricot jam
1 Tbsp of vinegar
1 tbsp Orley whip or coconut oil
1 cup of almond milk
A pinch of salt

Malva Pudding sauce without cream:

½ cup of coconut cream
½ cup of almond milk
1 cup of sugar
½ cup hot water
½ cup Orley whip or coconut oil
A pinch of salt

Pre-heat the oven at 180°C top and bottom heat, no fan. Place rack in the middle of the oven.
Grease an oven-proof glass or porcelain casserole dish approximately 30cm X 20cm X 5cm. Do not use an aluminum, enamel or any metal container.
Cut a piece of aluminum foil to cover it while the pudding is in the oven and grease it well with butter on one side.
In a bowl, sift all your dry ingredients together, this includes your flour, bicarb, and salt.
In another bowl beat together your egg, sugar, apricot jam, coconut oil and vinegar until the mixture is light and fluffy.
Then beat your dry ingredients into your wet ingredients until well combined, then add your almond milk and fold this into your mixture.
Pour the batter into the prepared baking dish, cover with the foil greased side down and bake for 45 minutes, until well risen.
Remove the foil and bake for a further 5 minutes. If not sufficiently baked the dessert will not take up all the sauce making it stodgy inside.
When the pudding is almost done, heat the ingredients for the sauce, ensuring that you melt all the sugar.
When the pudding is done, remove from the oven and pour over the sauce. The pudding should soak up all the sauce. But don’t stress if there’s still a bit left over.
Serve hot, warm or at room temperature, though warm is best, with a little thin cream or a vanilla custard.

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