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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
