Malva Pudding – a winter’s tale


If all else fails, then bake a malva pudding. It’s not in the actual body of the pudding but rather the syrup that you pour over the pudding, that makes this pudding uber delicious.

Whenever I think of malva pudding, I see a cold winter’s night, with the heater on, snuggled in front of the telly, watching a good movie.

This malva pudding is sweet and super moist. You can swap the Ideal milk for cream. The Ideal milk gives the malva a more toffee taste… again, it’s in the syrup… This recipe can be doubled for 8 – 10 people.


1 Cup castor sugar

1 Egg

1 Tablespoon apricot jam

1 Cup flour

1 Teaspoon bicarbonate of soda

Generous pinch of salt

1 Tablespoon butter (melted)

1 Teaspoon vinegar (white)

1 Cup milk


1 Cup IDEAL MILK (here’s the trick)

125g Butter

1 Cup castor sugar

½ Cup hot water

Preheat your oven to 180 degrees. Beat the egg and sugar well, till it’s white and fluffy. Add the jam. Sift the flour, bicarb and salt. Add the melted butter and vinegar. Add the liquids to the egg mixture alternately with the flour. Beat well and bake in a Pyrex dish for 45 minutes to an hour or till golden brown. The needle should come out clean if you test the cake. If you decide to double this recipe, your dish must be a little deeper.

For the sauce;

Add the butter, sugar and ideal milk into the hot water. Stir continuously till all the sugar  has dissolved and the butter has melted.

What I like to do, is make fork pricks into the cake so that the syrup soaks through. The cake is going to be super moist and of course, super delicious! Serve with cream, custard or ice cream.

Enjoy…. and smile!

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