Malva Pudding
Sweet, rich, and delicious Malva Pudding with a light creamy vanilla custard.
There are so many reasons Malva Pudding is a classic!!
Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
For the pudding:
- Supa Mama® baking paper
- 220g caster sugar
- 2 large eggs
- 1 Tbsp apricot jam
- 2 Tbsps. butter, melted
- 1 Tbsp vinegar
- ½ cup milk
- 175g cake flour
- ½t bicarbonate of soda
- Pinch of salt
- Vanilla custard, for serving
- 1 can (410g) apricot halves, warmed, for serving (*keep the syrup!)
For the sauce:
- 1 cup cream
- 115 g butter
- 60 g sugar
- ½ cup reserved canned apricot syrup (or brandy)
Instructions:
- Preheat the oven to 180°C. Line a square oven proof dish (25 x 25cm) with Supa Mama® baking paper.
- In a large bowl, beat the sugar and eggs until creamy. Add the jam and mix.
- In a separate bowl, mix the butter, vinegar, and milk. Combine the dry ingredients. Add the vinegar mixture to the egg mixture a little at a time, stirring in-between. Add the dry ingredients and eat well to combine.
- Pour your batter into your prepared dish and bake for 35–40 minutes, or until golden brown and spongy in the middle.
- While the malva is baking, make the sauce. In a pot, over medium heat, simmer the cream, butter, sugar and reserved apricot syrup. Pour the syrup the pudding as soon as it comes out of the oven.
- Allow the pudding to cool slightly and for the sauce to soak into the sponge. Serve with custard and warmed canned apricots.
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