Malva Pudding Donut Holes with Custard Dipping Sauce

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Malva Pudding Donut Holes with Custard Dipping Sauce

Introduction

Malva pudding is a beloved South African dessert known for its caramelized, spongy texture and rich, apricot flavor. Traditionally served warm and drenched in a buttery cream sauce, it’s a comfort food staple with Dutch and Cape Malay roots. In this delightful twist, we transform the classic into Malva Pudding Donut Holes—a bite-sized, deep-fried version that’s crisp on the outside, tender on the inside, and perfect for dipping into a silky vanilla custard sauce.

These donut holes bring together the warmth of tradition and the excitement of novelty. Ideal for parties, tea-time treats, or dessert spreads, they’re a true crowd-pleaser.

Ingredients

For the Donut Holes:

  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ½ cup granulated sugar
  • 1 large egg
  • 2 tbsp apricot jam
  • 1 tbsp melted unsalted butter
  • 1 tsp white vinegar
  • ½ cup milk (preferably whole milk)
  • Oil for deep frying (e.g., sunflower or canola)

For the Custard Dipping Sauce:

  • 2 cups whole milk
  • 3 egg yolks
  • ¼ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • Pinch of salt

Method

1. Prepare the Donut Hole Batter:

  1. In a bowl, whisk together the sugar and egg until pale and fluffy.
  2. Mix in the apricot jam, melted butter, vinegar, and milk.
  3. In a separate bowl, sift together flour and baking soda.
  4. Gradually stir the dry ingredients into the wet mixture until just combined. The batter should be thick and sticky.

2. Fry the Donut Holes:

  1. Heat oil in a deep saucepan or fryer to 350°F (175°C).
  2. Using a small scoop or spoon, carefully drop batter balls into the oil, a few at a time to avoid overcrowding.
  3. Fry 3–4 minutes, turning occasionally, until golden brown and cooked through.
  4. Remove with a slotted spoon and drain on paper towels.

3. Make the Custard Sauce:

  1. In a saucepan, whisk together egg yolks, sugar, cornstarch, and salt.
  2. Gradually add milk while whisking constantly.
  3. Cook over medium heat, stirring until thickened (about 5–7 minutes).
  4. Remove from heat and stir in vanilla.
  5. Cool slightly before serving.

Formation & Serving

Serve the warm donut holes on a platter with a bowl of custard sauce in the center. Optionally, dust the donut holes with powdered sugar or cinnamon sugar. Garnish with mint leaves or dried apricot pieces for flair.

History

Malva pudding’s origin lies in South Africa, with its name likely derived from the Afrikaans word for marshmallow, referencing the dessert’s soft, spongy texture. It was popularized globally when Oprah Winfrey served it at her school in South Africa, and many chefs have since given it modern spins.

This donut hole version celebrates South African heritage while embracing the universal love for handheld desserts. It’s a culinary bridge between tradition and innovation.

Benefits

  • Cultural delight: A great way to introduce South African flavors in a new format.
  • Portion-controlled: Easier to serve and eat than traditional pudding.
  • Versatile: Can be served as dessert or at breakfast gatherings.
  • Comforting: Warm, sweet, and soft—perfect for emotional pick-me-ups.

Nutritional Information (per donut hole, approx.):

  • Calories: 90
  • Fat: 4g
  • Carbohydrates: 12g
  • Sugar: 6g
  • Protein: 1g

(Custard adds about 50–60 calories per 2 tbsp serving.)

Conclusion

Malva Pudding Donut Holes with Custard Sauce combine heartwarming nostalgia with playful presentation. Whether you’re an adventurous baker or a nostalgic foodie, this recipe is sure to become a favorite. With their golden crust, jammy depth, and creamy custard contrast, each bite is a celebration of heritage and flavor.

For the Lovers of Flavor

This one’s for the dessert lovers who crave bold, rich flavors and creative presentation. It’s for the South African expats who miss a taste of home, and for the global foodies eager to try something new. Lovers of donut shops, afternoon tea, or anything dipped in custard—this recipe’s for you.

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