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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Hi Graham
This is my favourite pud. I make it on a Sunday and eat it bit by bit for the rest of the week. Have to have something sweet after my meals. You are quite correct, it take weeks and weeks of exercise to get rid of the damage around my hips!
Hips shmips, every spoonful of Malva is worth it
Have a fabulous weekend G
yummy
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