Malva pudding
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Malva pudding
A popular South African recipe with a sticky toffee pudding vibe. Once baked, the light sponge is drenched in a syrupy cream sauce
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
606Kcal
Fat
30gr
Saturates
18gr
Carbs
78gr
Sugars
56gr
Fibre
1gr
Protein
7gr
Salt
1.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 25g butter, plus extra to grease
- 75g apricot jam
- 250g whole milk
- 175g plain flour
- 2 tsp bicarbonate of soda
- ½ tsp fine salt
- 175g light brown sugar
- 1 medium egg, beaten
- 1 tbsp cider or white wine vinegar
- vanilla ice cream, to serve
For the sauce
- 100ml double cream
- 100ml whole milk
- 100g light brown sugar
- 100g butter
- 1 tsp vanilla extract
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Generously butter a baking dish, about 18cm x 23cm, and butter a sheet of foil large enough to cover the dish.
- Gently melt the 25g butter and the jam in a small pan, then remove from the heat and add the milk. Sift the flour, bicarb and salt into a mixing bowl then stir in the sugar. Add the jam mixture, plus the egg and vinegar, and whisk to form a batter. Pour into the baking dish, cover with the buttered foil and bake for 30 minutes.
- Remove the foil and cook for a further 10-15 minutes or until starting to crisp up at the edges. Meanwhile, place all the sauce ingredients in a pan with a pinch of salt and gently heat together. Once the butter has melted, simmer the sauce for 2 minutes until thickened.
- Remove from the oven, prick all over with a skewer and slowly pour on the hot sauce. Leave to rest for at least 10 minutes, then serve with ice cream. Leftovers keep in the fridge for up to 4 days or can be frozen. Microwave or reheat in the oven to serve.
