Malva Pudding
Malva Pudding
Ingredients
For the Pudding
- 5 eggs
- 550 grams castor sugar
- 60 grams salted butter, melted
- 230 ml milk
- 125 grams apricot jam
- 350 grams cake flour, sifted
- 1 teaspoon bicarbonate of soda
- 1 tablespoon vinegar
For the Syrup
- 330 grams unsalted butter
- 130 grams sugar
- 750 ml long-life whipping cream
Instructions
- 1
Preheat your oven to 175°C. Grease a baking dish. A 32cm classic rectangular dish is ideal for a family-sized dessert.
⏱️ 5 min•🌡️ 175
- 2
In a large bowl, beat the eggs and castor sugar together until the mixture is pale and fluffy.
⏱️ 5 min
- 3
Add the melted salted butter, milk, and apricot jam to the egg mixture. Mix until well combined.
⏱️ 3 min
- 4
Gently fold in the sifted cake flour until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
In a small separate bowl, mix the vinegar and bicarbonate of soda together. It will fizz. Immediately stir this mixture into the pudding batter.
⏱️ 2 min
- 6
Pour the prepared batter into the greased baking dish and bake for 50 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 50 min•🌡️ 175
- 7
Approximately 10 minutes before the pudding is finished baking, begin preparing the syrup. In a saucepan, combine the unsalted butter, sugar, and long-life whipping cream. Heat gently over medium heat, stirring until the butter is melted and the sugar is dissolved, and the mixture is smooth.
⏱️ 10 min
- 8
Once the pudding is baked, remove it from the oven. Use a spatula to gently loosen the edges of the pudding from the dish.
⏱️ 1 min
- 9
Using a fork, prick the entire surface of the warm pudding generously. Slowly and evenly pour the warm syrup over the pudding, allowing it to soak in.
⏱️ 1 min
- 10
Allow the Malva Pudding to rest for 10-15 minutes before serving to allow the syrup to fully absorb and the pudding to set slightly.
⏱️ 15 min
- 11
Serve warm, with extra syrup on the side or a generous helping of vanilla custard.
Kitchen Tools
Nutrition Facts (per serving)
Malva Pudding
For the Pudding
- 5 eggs
- 550 grams castor sugar
- 60 grams salted butter, melted
- 230 ml milk
- 125 grams apricot jam
- 350 grams cake flour, sifted
- 1 teaspoon bicarbonate of soda
- 1 tablespoon vinegar
For the Syrup
- 330 grams unsalted butter
- 130 grams sugar
- 750 ml long-life whipping cream
Instructions
- 1
Preheat your oven to 175°C. Grease a baking dish. A 32cm classic rectangular dish is ideal for a family-sized dessert.
⏱️ 5 min•🌡️ 175 - 2
In a large bowl, beat the eggs and castor sugar together until the mixture is pale and fluffy.
⏱️ 5 min - 3
Add the melted salted butter, milk, and apricot jam to the egg mixture. Mix until well combined.
⏱️ 3 min - 4
Gently fold in the sifted cake flour until just combined. Be careful not to overmix.
⏱️ 3 min - 5
In a small separate bowl, mix the vinegar and bicarbonate of soda together. It will fizz. Immediately stir this mixture into the pudding batter.
⏱️ 2 min - 6
Pour the prepared batter into the greased baking dish and bake for 50 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 50 min•🌡️ 175 - 7
Approximately 10 minutes before the pudding is finished baking, begin preparing the syrup. In a saucepan, combine the unsalted butter, sugar, and long-life whipping cream. Heat gently over medium heat, stirring until the butter is melted and the sugar is dissolved, and the mixture is smooth.
⏱️ 10 min - 8
Once the pudding is baked, remove it from the oven. Use a spatula to gently loosen the edges of the pudding from the dish.
⏱️ 1 min - 9
Using a fork, prick the entire surface of the warm pudding generously. Slowly and evenly pour the warm syrup over the pudding, allowing it to soak in.
⏱️ 1 min - 10
Allow the Malva Pudding to rest for 10-15 minutes before serving to allow the syrup to fully absorb and the pudding to set slightly.
⏱️ 15 min - 11
Serve warm, with extra syrup on the side or a generous helping of vanilla custard.