Malva Pudding
A community recipe by PetronellNot tested or verified by Nigella.com
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Place milk, butter and jam in a pot. Stir over low heat until butter and jam melted. Add the vinegar to the milk mixture and set aside. Whisk the egg and sugar in a bowl until light and fluffy. Sift dry ingredients and add to egg mixture, alternating with milk mixture. Pour into a large, greased baking dish and bake in a preheated oven at 180°C for 45 - 60 minutes. Sauce: Combine ideal milk, sugar and butter in a small heavy-based saucepan. Simmer for about 2 minutes. Remove from heat and add essence. Remove pudding from oven, prick with a fork all over and pour hot sauce over.
Place milk, butter and jam in a pot. Stir over low heat until butter and jam melted. Add the vinegar to the milk mixture and set aside. Whisk the egg and sugar in a bowl until light and fluffy. Sift dry ingredients and add to egg mixture, alternating with milk mixture. Pour into a large, greased baking dish and bake in a preheated oven at 180°C for 45 - 60 minutes. Sauce: Combine ideal milk, sugar and butter in a small heavy-based saucepan. Simmer for about 2 minutes. Remove from heat and add essence. Remove pudding from oven, prick with a fork all over and pour hot sauce over.
Introduction
Ingredients
Serves: 6 -8
Metric
Cups
For the Malva Pudding
- 375 millilitres milk
- 45 millilitres butter
- 30 millilitres apricot jam (smooth)
- 20 millilitres vinegar
- 2 large eggs (extra large)
- 210 grams cake flour
- 5 millilitres bicarbonate of soda
- 10 millilitres baking powder
- 3 millilitres salt
For the Sauce
- 250 millilitres evaporated milk
- 100 grams sugar
- 60 grams butter (or margarine)
- 5 millilitres vanilla essence (or caramel essence)
For the Malva Pudding
- 13⅙ fluid ounces milk
- 1⅗ fluid ounces butter
- 1 fluid ounces apricot jam (smooth)
- ⅔ fluid ounce vinegar
- 2 large eggs (extra large)
- 7 ounces cake flour
- ⅙ fluid ounce baking soda
- ⅓ fluid ounce baking powder
- ⅛ fluid ounce salt
For the Sauce
- 8⅘ fluid ounces evaporated milk
- 4 ounces sugar
- 2 ounces butter (or margarine)
- ⅙ fluid ounce vanilla essence (or caramel essence)
Method
Malva Pudding is a community recipe submitted by Petronell and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by MelanieJean on 3rd May 2020
Show more commentsHow much sugar do you use in the actual pudding? I only see sugar listed for the sauce, but there’s a step in the method that says mix the eggs and sugar?