Malva pudding recipes
Our top 3 of 4 Malva pudding recipes
Ingredients
- 250ml sugar
- 1 egg
- 15ml butter
- 60ml smooth apricot jam
- 250ml flour
- 5ml bicarbonate of soda
- 1ml salt
- 250ml evaporated milk
- 15ml vinegar
- 10ml vanilla essence
- FOR THE SAUCE
- 1 small can of dessert cream
- 60g butter
- 80ml sugar
- 30ml hot water
Method
- For the Cake:
- 1. Preheat oven to 180C and grease an ovenproof dish (24x18)
- 2. Beat sugar, egg, butter and jam together until light and fluffy.
- 3. Sift Flour, bicarb and salt together. Mix evaporated milk, vinegar and vanilla together. Fold flour mixture into egg mixture alternatively with the liquid. Mix well.
- 4. Pour into prepared dish and bake for 45 minutes.
- For the Sauce:
- 1. Heat cream, remaining butter, sugar and water together and boil for 5 minutes. Pour sauce over hot pudding.
- 2. Serve warm with extra cream or custard.
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Add commentIngredients
- 1 cup (250 ml) castor sugar
- 2 eggs
- 2 tbsp. (15 ml) smooth apricot jam
- 11/4 cups (312.5 ml) cake flour
- 1 tsp. (5 ml) bicarbonate of soda
- Pinch of salt
- 2 tbsp. (30 ml) butter
- 1 tsp. (5 ml) vinegar
- 1/2 cup (125 ml) milk
- 1 cup (250 ml) cream
- 1/2 cup (125 ml) butter
- 1/2 cup (125 ml) sugar
- 1/2 cup (125 ml) water orange juice sherry or brandy
- 1 cup (250 ml) evaporated milk
- 1/2 cup (125 ml) butter
- 1/2 cup (125 ml) sugar
Method
- Beat castor sugar and eggs until light and fluffy. Beat in apricot jam. Sift dry ingredients. Melt butter and add vinegar and milk. Fold dry ingredients and milk mixture alternatively into egg mixture. Pour into ovenproof dish (smooth butter onto sides and bottom of dish) and bake at 180 C (350 F) for approximately 40 minutes. Choose either sauce no. 1 or sauce no. 2. Melt your ingredients together and pour over cake as soon as it leaves the oven. Pierce pudding with fork to aid absorption. Can be served either hot or cold.
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Add commentIngredients
- 450g/1lb Caster sugar
- 2x Medium eggs
- 2xtbs Runny apricot jam(optional)
- 425ml/15fl oz Milk
- 225g/8oz Sieved plain flour
- 2x tbs Bicarbonate of soda
- Pinch Salt
- 2x tbs Melted butter
- 1x tsp Malt vinegar
- FOR THE TOPPING
- 150g/5oz Butter
- 150g/5oz Caster sugar
- 275ml/10fl oz Green Ginger wine
- 150ml/5fl oz Double cream
Method
- Whisk the sugar,eggs & apricot jam together until light and fluffy, beat in the milk. Fold in the flour,bicarbonate of soda & salt, mix well then add the melted butter and vinegar.
- Pour into buttered ovenproof dish and cook for 40 minutes. Cover with foil.
- Meanwhile place the topping ingredients into a pan and lightly heat.
- Remove pudding from oven and using a sharpe knife make holes in the pudding then pour the cream wine mixture onto the pudding.
- Put back into oven without the foil for a further 10- 15mins.
- Oven temp mark4, 350f or 180c.
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