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Who does not know (and love) this well-known old pudding? There are many versions and recipes around for it and many more cooks who claim it was first written by them or their aunties or grannies. Well, all we know is that whoever first wrote this recipe, was a dab hand at creating rib-sticking, soul-satisfyingly good sweet treats. Enjoy!

Malva Pudding


  • Pudding
  • 250 ml castor sugar
  • 30 ml very soft butter
  • 15 ml apricot jam
  • 1 large egg
  • 250 ml cake flour
  • 5 ml baking powder
  • generous pinch of salt
  • 250 ml milk
  • 15 ml brown vinegar
  • 5 ml bicarbonate of soda
  • Sauce
  • 125 ml butter
  • 180 ml sugar
  • 325 ml thick cream
  • 125 ml water
  • 15 ml vanilla essence


For the pudding, in a large bowl, thoroughly whisk together the sugar, butter, jam and egg.

In another bowl, sift together the flour, baking powder and salt.

Now whisk a third of the milk into the sugar mixture followed by a third of the dry ingredients. Whisk well then add another third of the milk followed by another third of the dry ingredients. Whisk well then add the last of the milk, followed by the last of the dry ingredients. Whisk well to ensure there are no lumps.

Finally, mix the vinegar and bicarbonate together and stir into the mixture then transfer it to an ovenproof serving dish of about 2 litre-capacity.

Bake in the oven preheated to 190 C for 45 minutes until a skewer inserted in the centre of the pudding comes out clean.

Meanwhile, prepare the sauce. Place all the sauce ingredients in a small saucepan and heat over medium heat.

Remove the pudding from the oven and then slowly pour the hot sauce over it. It may look like the sauce is way too much, but if you pour it over slowly and in small amounts and then set it aside, it will soon be magically absorbed.

Serve the pudding warm with ice-cream or cream or even some homemade caramel sauce if you feel like some OTT abundance.

Serves 8