Malva Pudding in Mugs


Being adventurous with food can be so much fun. I decided it time to take a traditional serving of malva and step it up to a enamel mug serving. It’s still super delicious and even more so as the extra sauce lies at the bottom of the mug waiting to be eaten. You can serve it with cream, ice cream or custard. And the nicest thing about this kind of serving, there no huge amounts of dirty dishes…. Gotta love it


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



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 pour equal portions into 4 enamel mugs. Cover with tin foil and bake for 45 minutes to an hour or till golden brown. The needle should come out clean if you test the cake.

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. Cream can be used instead of ideal milk, but then you wont have a toffee taste….

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.


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