Malva pudding improved

malva hot dessert

Malva Pudding

Don’t let winter pass without enjoying this outrageously decadent and delicious malva pudding at least once! (serves 6-8 people)

What you need

1 cup castor sugar
2 eggs
1 tablespoon smooth apricot jam
1 and a quarter cups cake flour
1 teaspoon bicarbonate of soda
pinch salt
2 tablespoons butter
1 teaspoon vinegar
Half cup milk

Sauce

1 cup cream
Half cup butter
Half cup sugar
Half cup water

The Process

Beat the castor sugar and eggs until light and fluffy with an electric beater. Beat in the apricot jam.

Sift dry ingredients THREE TIMES.

Melt the butter and add it to milk and vinegar.

Fold milk mixture and dry ingredients alternately into egg mixture.

Pour the batter into a greased casserole dish. Bake at 180 degrees Celsius for 45 minutes.

Melt the sauce ingredients together and pour over the pudding as soon as it is taken out of the oven. Pierce the pudding with a fork to help it absorb all that delicious sauce.

Serve hot with double thick cream or custard.

Malva pudding

Malva pudding

malva pudding recipe

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 ¼ 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 to the milk mixture 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