Malva pudding
This is soooo good and one of my all time favourite dessert recipes. Malva pudding is more of a winter dessert but if you have family that love food as much as we do and rich, hot, tasty desserts(not for weight watchers) that will take weeks of exercise to work off are appreciated not feared then this is for you. (6 people)
What you need
1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ΒΌ cups cake flour
1 teaspoon bicarb of soda (5ml)
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk
The Sauce
250ml Cream
125ml butter
125ml sugar
125ml water/Orange juice/Sherry/Brandy
The process
Heat your oven to 190 Celsius.
Beat castor sugar and eggs until fluffy then beat in apricot jam until you have a nice creamy consistency
Sift dry ingredients into separate bowl.
Melt butter in a small pot on a medium heat and add vinegar and milk, then add to the sifted ingredients along with the Milk and give it a good mix. Now mix in the eggs mix one at a time until you you have well combined mixture.
Pour into ovenproof casserole dish that takes about 2 liters.
Bake at 190 celsius for 45 mins until the top is nicely browned and your kitchen smells fantastic.
Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while its still hot.
Serve it with whipped cream or custard or both. Enjoy!
For a really tasty, homey and economical meal try it with the recession proof lamb casserole
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Please send me malva pudding recipes.
Thank you
Dear Graham,
When you bake the pudding it develops a crust making it difficult for the sauce to be absorbed. The secret is to 0lace a piece of well buttered foil (shiny side down) over the pudding while it bakes. When you remove it the sauce really seeps right through.
Hi Peter, thank you so much for that tip, will try it out on my next batch. I just love the sharing of practical advice… thanks again and delicious days G
Dear Graham,
I made this 8 times over for a 21st Birthday Party this Saturday and it was a HOT HIT!!! people were coming back for more and more
Thanks for a great recipe 
That is such fantastic news Sharifa
Happy days and thank you so much for letting us all know. Cheers for now G
Is this type of pudding best made on the day it will be served?
It’s alwaays best on the day but if you prepare the night before and reheat in the oven it will be great, have a lekker evening G
Which type of vinegar is best to use?
Hi Dawn, regular white vinegar, nothing fancy, cheers for now G
Do i use dessert cream or fresh cream to make sauce?
Hi Kershnee, whipping cream is best. Have a delicious weekend, G
Hi I plan on making this for my mom’s group. I’m just confused by the 125ml water/orange juice/brandy/sherry. Do I pick one (if so, which is the best?) or can someone suggest a mixture that will be great.
Thanks so much. Can’t wait to try it. Very good reviews.
Hi Zan, personally I prefer the traditional Malva flavour using water in the sauce and often add 25ml brandy so 100ml water and 25ml brandy is my recommendation. Enjoy it G
Will this malva recipe still work if I triple it? I’m making it in about 2 hours time so I need to know urgently!Thanks!
Hi Michelle, baking can be quite difficult to double or triple so I would recommend making 3 lots as opposed to 1 large one. Have a lekker day G