Malva Pudding Recipe

Name: Malva Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml sugar; 1 large egg; 15 ml soft butter; 60 ml smooth apricot jam; 250 ml cake flour; 5 ml bicarbonate of soda; 1 ml salt; 250 ml milk; 10 ml vinegar; 10 ml vanilla essence; Sauce; 250 ml cream or 250 ml evaporated milk; 100 g unsalted butter; 125 ml sugar; 60 ml hot water

Servings: persons

250 ml sugar
1 large egg
15 ml soft butter
60 ml smooth apricot jam
250 ml cake flour
5 ml bicarbonate of soda
1 ml salt
250 ml milk
10 ml vinegar
10 ml vanilla essence
Sauce
250 ml cream or 250 ml evaporated milk
100 g unsalted butter
125 ml sugar
60 ml hot water

1
Preheat oven to 180c (350F degrees).
2
In a bowl beat sugar, egg, butter, and jam until pale and fluffy.
3
Sift flour, bicarb of soda and salt into a bowl.
4
Mix milk, vinegar, and vanilla essence.
5
Fold flour mixture and milk mixture alternatively into egg mixture.
6
Pour into a buttered large baking dish; cover with foil, shiny side down.
7
Bake for 45-50 minutes until firm, or until a skewer inserted in centre comes out clean.
8
Remove foil 10 minutes before end of baking time to allow pudding to brown on top.
9
For Sauce: Combine ingredients in a saucepan.
10
Heat stirring, until butter melts and sugar is disolved.
11
Pour over hot pudding.
12
Serve with whipped cream.

1094

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 250 ml sugar, 1 large egg, 15 ml soft butter, 60 ml smooth apricot jam, and more.

Yes, Malva Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Malva Pudding

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