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Preheat your oven to 350°F (175°C). Lightly grease a rectangular baking dish.

In a large mixing bowl, whisk together the eggs, brown sugar, and salt until well combined and slightly frothy.

Add the apricot jam and melted butter to the egg mixture. Whisk again until all ingredients are fully incorporated.

Sift the all-purpose flour and baking powder directly into the wet mixture. Whisk until a smooth, thick, light brown batter is formed. Be careful not to overmix.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 25-30 minutes, or until the pudding is golden brown, spongy, and a wooden skewer inserted into the center comes out clean.

While the pudding is baking, prepare the creamy sauce. In a small saucepan, combine the milk, melted butter, and granulated sugar. Heat over medium heat, stirring constantly, until the sugar dissolves and a smooth, creamy sauce is formed. Do not boil.

Immediately after removing the pudding from the oven, while it is still warm, generously prick the entire surface with a wooden skewer or chopstick to create small holes.

Pour the warm creamy sauce evenly over the hot, poked Malva Pudding. Allow the pudding to soak up the sauce completely.

Cut the Malva Pudding into individual square pieces. Serve warm with an additional generous amount of the creamy sauce poured over each serving and a scoop of vanilla ice cream on top.


Preheat your oven to 350°F (175°C). Lightly grease a rectangular baking dish.

In a large mixing bowl, whisk together the eggs, brown sugar, and salt until well combined and slightly frothy.

Add the apricot jam and melted butter to the egg mixture. Whisk again until all ingredients are fully incorporated.

Sift the all-purpose flour and baking powder directly into the wet mixture. Whisk until a smooth, thick, light brown batter is formed. Be careful not to overmix.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 25-30 minutes, or until the pudding is golden brown, spongy, and a wooden skewer inserted into the center comes out clean.

While the pudding is baking, prepare the creamy sauce. In a small saucepan, combine the milk, melted butter, and granulated sugar. Heat over medium heat, stirring constantly, until the sugar dissolves and a smooth, creamy sauce is formed. Do not boil.

Immediately after removing the pudding from the oven, while it is still warm, generously prick the entire surface with a wooden skewer or chopstick to create small holes.

Pour the warm creamy sauce evenly over the hot, poked Malva Pudding. Allow the pudding to soak up the sauce completely.

Cut the Malva Pudding into individual square pieces. Serve warm with an additional generous amount of the creamy sauce poured over each serving and a scoop of vanilla ice cream on top.
