sweet and sticky malva pudding recipe

sweet and sticky malva pudding

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If you were to ask me what my favorite dessert is, I would unhesitantly say malva pudding. So, what is malva pudding? This sweet and spongy caramelized baked deliciousness is made with apricot jam and then soaked in a warm butter sauce. The malva pudding absorbs this sauce while cooling, and it turns this unpretentious cake into a sensationally gooey pudding. The pudding is usually served hot with a custard-like creme Anglaise or vanilla ice-cream.

malva pudding recipe

decadent malva pudding recipe

  • serves serves six to eight
  • prep time fifteen minutes
  • total time forty five minutes


  • one and a quarter cups of all purpose flour
  • one cup of granulated sugar
  • two large eggs
  • one tablespoon apricot jam
  • half a teaspoon of baking soda
  • a good pinch of salt
  • two tablespoons of butter, plus extra for greasing
  • one tablespoon of brown vinegar (or white)
  • half a cup of milk
  • one cup of cream, for the sauce
  • half a cup of butter, for the sauce
  • half a cup of sugar, for the sauce
  • half a cup of water (or orange blossom water, or sherry)


  1. Preheat the oven to one hundred and ninety degrees celsius.

  2. In a large mixing bowl, add the sugar, eggs and apricot jam and beat until pale and fluffy.

  3. In a separate bowl, sift the flour, baking soda and salt, then whisk to incorporate.

  4. In a small saucepan over a low heat, melt the butter, then stir in the vinegar and milk, mixing until combined.

  5. Add the dry mixture to the sugar and egg mixture and combine. Add the buttery milk mixture and whisk until a smooth batter forms.

  6. Grease a large ovenproof bowl and pour in the mixture. Bake for forty to forty five minutes, or until sticky brown in colour and an inserted skewer comes out clean.

  7. To make the sauce, add all the ingredients to a saucepan over a medium heat and stir until the butter is melted, the sugar dissolved and the sauce heated through.

  8. Once the malva pudding is baked, remove from the oven and whilst hot pour the sauce over the warm pudding and serve with a thick custard.

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