How to Make Eric Adjepong’s Malva Pudding With Cognac Glaze

malva pudding on deep blue-grey plates with gold spoons

National Cognac Day is almost upon us, and while those of us celebrating might think to drink cognac neat or in a cocktail, I’d like to make a much more indulgent suggestion: Chef Eric Adjepong’s irresistible malva pudding. Not unlike a bread pudding or sticky toffee pudding, this dessert is sweet, syrupy and super comforting.

“Malva pudding is a traditional dessert from South Africa and is my go-to when I’m feeling decadent or celebratory,” Adjepong says. “The cakes are made with apricot jam, and fresh out of the oven, they’re soaked in a gorgeous caramelized glaze. For this recipe, I’ve added D’ussé Cognac to the glaze in honor of National Cognac Day [June 4]. It pairs beautifully with D’ussé served neat. I can’t wait for New Yorkers to try it this weekend at The D’USSÉxperience.”

Fire up your oven (and your cognac)!

Recipe by Chef Eric Adjepong.



105 g all-purpose flour

7.5 g baking powder

3 g baking soda

150 g sugar

2 eggs

15 g apricot jam, strained

3 g salt

14 g unsalted butter, melted

4 g apple cider vinegar

188 g whole milk


135 g heavy cream

112 g sugar

85 g unsalted butter, diced

45 g water

40 g D’ussé (or any cognac that is available to you)



Preheat your oven to 375 degrees. In a small bowl, whisk together the flour, baking powder and baking soda then set aside. In a separate bowl or in a stand mixer, whisk the sugar, eggs, milk and salt on medium speed until the batter is thick and pourable, about 2 minutes. Mix in the melted butter, vinegar and apricot jam. Add flour mixture in by thirds until smooth and lump-free. Pour the batter into a baking pan coated with cooking spray. Bake the cakes until they are golden across the top, 35 to 40 minutes.


Flambé the D’ussé. While the cakes are baking, heat the cream, sugar, cognac, butter and water, whisking gently, until the butter is melted and the mixture is smooth. Keep warm while the cakes are baking. Poke small holes throughout the cake once slightly cooled. Glaze cake when finished. Enjoy life.

RELATED: How One Chef Is Changing the Narrative of West African Cuisine