I went to visit the fan-damily this weekend, and my mom and I made a Malva Pudding for dessert after a roast pork for lunch.  The boyfrang just so happens to LOVE Malva Pudding, and I was impressed at how easy and delicious this recipe turned out to be.


Prep Time 15 minutes

Baking Time 45 minutes



250ml (1 cup) caster sugar

2 eggs

15ml (1 tablespoon) smooth Apricot Jam

310ml (1 1/4 cup) Cake Flour

5ml (1 teaspoon) Bicarbonate of Soda

Pinch of Salt

30ml (2 tablespoon) Butter

5ml (1 teaspoon) Vinegar

125ml (1/2 cup) Milk


250ml (1 cup) Cream

125ml (1/2 cup) Butter

125ml (1/2 cup) Sugar

125ml (1/2 cup) Water


Preheat oven to 180 degrees Celcius.  Grease an ovenproof dish with butter.


1.  Whisk the sugar and eggs until pale and fluffy.  Beat in the Apricot jam.

2.  Sift the dry ingredients 3 times.

3.  Melt the butter and add the vinegar and milk.  Fold the milk mixture into the egg mixture, alternating with dry ingredients.

4.  Pour the batter into the dish and bake for 45 minutes or until golden.


Heat the ingredients until melted and pour over the hot pudding just after it comes out the oven.  Prick the pudding all over with a fork so that the sauce can be absorbed.

Serve with whipped cream, ice cream or custard.  Smash in face hole.

Marvellous Malva
Marvellous Malva

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