The national treasure we all adore, now with a hint of spice and that caramelised biscuit taste. If you’re on a budget, leave out the Biscoff for the classic pud.   

 Serves 8 

Ingredients  

For the malva batter
2 cups (400g) brown sugar
5 extra-large eggs
1 tsp (5ml) vanilla essence
1 cups (263g) cake flour 
2 tsp (10ml) baking powder
1 tsp (5ml) fine salt
1 tsp (5ml) ground cinnamon
2 cups (500ml) cream
½ cup (160g) Biscoff spread
2 tsp (10ml) bicarbonate of soda
1 Tbsp (15ml) white spirit vinegar 

For the sauce:
¼ cup (60ml) butter
1 cup (250ml) brown sugar
1 can (410g) evaporated milk
2 cups baker’s custard (recipe on the right), for serving Biscoff biscuits, for serving (optional) 

 Method  

1. Preheat the oven to 180°C.
2. Using an electrical whisk, cream the sugar, eggs and vanilla together for about 5 minutes or until pale and fluffy.
3. Sift the flour, baking powder, cinnamon and salt together. Fold half the dry ingredients through the egg mixture, then add half the cream. Repeat the process.
4. Melt the Biscoff spread in the microwave for 10-20 seconds (just to make it slightly runnier, not hot) and whisk into the batter.
5. Mix bicarb and vinegar together and add to the batter. Pour batter into a 30x20cm deep oven dish.
6. Bake for 25-30 minutes or until dark brown and a skewer inserted in the centre comes out clean. 
7. Meanwhile, prepare the sauce so it is ready by the time the pudding is done. Heat sauce ingredients in a pot until sugar dissolves, then boil for 1 minute.(Keep a close eye – this boils over easily.) 
8. Remove from the oven and pierce the pudding using a skewer or sharp knife so the sauce can soak in. Pour the sauce over the hot pudding, spreading it out if it pools around the edges.
9. Serve with custard or ice cream and a biscuit, if you like.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons    

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