Malva pudding is a warm, sticky, and utterly comforting South African dessert, and this gluten-free version ensures that everyone can enjoy its rich, caramelised goodness. Soft, spongy, and drenched in a buttery syrup, it’s the perfect Saturday treat. Recipe compliments of Instant Pot.

Ingredients

Malva:

• 1 cup gluten-free plain flour
• 1 tsp baking soda
• 1 large egg
• 1/2 cup Caster sugar
• 1 tbsp Apricot jam
• 1 tbsp Apple cider vinegar
• 1 tbsp coconut oil or butter
• 1 cup rice, soya, or almond milk
• 1 pinch salt

Sauce:

• 1/3 cup Caster sugar
• 1/2 cup rice, almond, or soya milk
• 1/2 cup coconut oil or butter
• 1/2 cup hot water
• 1 tsp vanilla essence

Method

1. In a bowl, sift flour, bicarbonate of soda and salt.
2. In another bowl, beat together egg, sugar, jam, coconut oil / butter and vinegar until light and fluffy. Beat the dry ingredients into the wet ingredients until combined. Do not overmix.
3. Add preferred milk and whisk into the mixture for 30 seconds.
4. Pour the batter into a small stainless steel bowl and cover the small bowl with foil to ensure no water or steam gets inside.
5. Place the trivet in the bottom of your multicooker and fill the instant pot inner with 2 cups of water.
6. Place the Malva pudding (in the small bowl) on top of the trivet. Close the multicooker and set to manual Pressure Cook for 30 – 40 minutes. You can check the pudding after 30 minutes; if the mixture is still a bit raw, then reseal it with a fresh piece of foil and place it back in the multicooker for another 10 minutes.
7. While the Malva pudding finishes up, heat the sauce ingredients in a pan on the stove until melted and sugar is dissolved.
8. When the pudding is done, remove and pour over the sauce. The pudding is best served warm or at room temperature.