Double Ginger Malva Pudding

The “pudding” in South African malva pudding actually is a cake. But it takes on an unctuous, pudding-like texture when it’s soaked with a mix of cream, melted butter and sugar after baking (we add a little brandy, too). Apricot jam is a standard ingredient in malva pudding. Ginger is not, but we like the way its spiciness balances the richness of the dessert.

The vinegar in the batter may seem like an odd addition, but it’s an essential ingredient. It reacts with the baking soda to provide lift to the crumb; because its acidity is neutralized, it won’t be detectable in the finished dessert. Serve malva pudding warm or at room temperature. Leftovers will keep, well covered, for a day or so in the refrigerator; bring both the cake and extra soaking liquid to room temperature before serving.