The Best Malva Pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Pudding:
- 250 ml Sugar
- 2 Eggs
- 30 ml Apricot Jam
- 30 ml Butter
- 5 ml Vinegar
- 125 ml Milk
- 310 ml Cake Flour
- 5 ml Bicarbonate Soda
- 1 ml Salt
Sauce:
- 250 ml Sugar
- 2 Eggs
- 30 ml Apricot Jam
- 30 ml Butter
- 5 ml Vinegar
- 125 ml Milk
- 310 ml Cake Flour
- 5 ml Bicarbonate Soda
- 1 ml Salt
- 250 ml Fresh Cream
- 125 ml Butter
- 125ml Brown Sugar
- 125 ml Water
- 5 ml Vanilla Essence
- 30ml Golden Syrup (optional)
- 4 Star Anise (optional)
Method
step 1
Heat the oven to 180°C Beat the eggs and sugar until light and fluffy. Beat in the apricot jamstep 2
Melt butter in a small pot on medium heat and add the vinegar and milk Sift the flour, bicarb and salt together and add to the creamed mixture alternately with the milk. Pour into a deep round dish or an ovenproof casserole dish that takes about 2 litresstep 3
Bake at 180°C for 45 minutes until the top is nicely brownedstep 4
Sauce: Bring the butter, cream, sugar and water to the boil and simmer, add star anise, vanilla essence and golden syrup and stirring all the time for 5 minutes. Remove from the stove. Pour over the hot baked pudding.step 5
Be Creative: Use Amarula Cream for Sauce. For Brandy Pudding: add 100 ml chopped Mixed Nuts (Walnuts), 100 ml Dates (Stone and Chopped) and 50 ml Glazed Cherries to the batter. add 100 ml Brandy to the Sauce.
