Melva Pudding – a delicious recipe with butter, white sugar, egg, apricot, bicarbonate of soda, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Cream the butter and sugar together, beat in the egg until light and fluffy.
2
2. Add jam and beat.
3
3. Dissolve the bicarb in the milk.
4
4. Sift the flour and salt together and add to the mixture alternately with the milk.
5
5. Lastly add the vinegar.
6
6. Pour the mixture into a buttered deep ovenproof dish (approx 2 litres)
7
7. Pour over half the sauce, cover and bake for 30 minutes.
8
8. Pour over the balance of the sauce and bake uncovered for 20 minutes until the centre of the pudding is done, but the sauce must still bubble around the sides.
9
SAUCE:
10
1. Mix all the ingredients together, bring to the boil and simmer, stirring all the time for 2 minutes.
1175
kcal
Calories
69
g
Fat
128
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 30g butter, 100ml white sugar, 1 extra large egg, 30 ml (2 tablespoon) apricot jam, and more.
Yes, Melva 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.
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