This Malva Pudding recipe is the best I’ve ever tasted… and I’ve tasted my fair share (it comes with being a South African). This recipe comes out perfect every time, and everyone that I’ve ever baked it for always says that it’s simply the best! So, if you’re ready to stun your family, and want a Malva Pudding recipe baked like a pro… this is just for you!
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Malva Pudding Recipe Baked Like A Pro
A quick 5 minute video, with some helpful tips if you want to see how this Malva Pudding is made… and you get to meet me too!
Malva Pudding Recipe Baked Like A Pro
Copyright © 2018 – This original recipe and all photos are by Taryn Bloem – thesupermomsclub.com
Prep Time: 10-15 minutes
Baking Time: 30-40 minutes
Oven Temp: 180° C or 360° F
Yield: 1 27cm X 28cm Pyrex dish
Ingredients (for the pudding):
2 eggs
½ cup sugar
25ml butter
30ml apricot jam
½ cup milk with 1 tps baking soda (bicarb) added to it
1 ½ cups self raising flour
a pinch of salt
Ingredients (for the sauce):
200ml water
250ml ideal milk (evaporated milk)
200ml butter
250ml sugar
5ml vanilla essence
Method (for the pudding):
Beat the eggs with an electric mixer until they become fluffy (roughly 45 seconds).
Add the sugar, butter (un-melted) and apricot jam, and beat until incorporated. The butter may have some small chunks (if it’s cold), that’s nothing to worry about!
Add the baking soda into the milk, stir until combined, and add it into your mixer and beat for about 30 seconds.
Sift in the self raising flour and salt, and give it a *quick beat to combine.
*Be careful that you don’t over-beat it as this will cause the Malva to sink slightly in the middle when baking!
There will probably be some little bits of butter floating around in your mixture… that’s perfect and how it should be!
Grease your Pyrex dish with butter, and pour the mixture into it. Ensure that there aren’t any large air bubbles in the mixture, if there are, simply tap the dish on a flat surface a couple of times until the bubbles have popped.
Place the dish in the center of your oven, and bake at 180° C or 360° F for 30 – 40 minutes (until golden on top).
Method (for the sauce):
While the pudding is baking, it’s time to make the sauce that will be poured over it when it comes out of the oven…
Add all the sauce ingredients into a pot, and place it on a medium heat on a stovetop. Slowly bring it to the boil while stirring (ensuring that the sugar melts).
When your Malva comes out the oven, skewer a couple of holes into the top (this will help in the sauce absorption), and slowly pour the sauce over it… voila, Malva pudding baked like a pro!
Serve warm with whipped cream or custard… enjoy!
Malva Pudding Recipe Baked Like A Pro
Equipment
- 27cm x 27cm Glass or Ceramic Dish
Ingredients
Ingredients (Pudding):
- 2 Eggs
- ½ cup Sugar White
- 25 ml Butter
- 30 ml Apricot Jam
- ½ cup Milk
- 1 tsp Baking Soda (Bicarb)
- 1 ½ cups Self-Raising Flour
- pinch Salt
Ingredients (Sauce):
- 200 ml Water
- 250 ml Evaporated Milk (Ideal Milk)
- 200 ml Butter
- 250 ml Sugar White
- 5 ml Vanilla Essence
Instructions
Oven Temperature:
- 180 degrees Celsius or 360 degrees Fahrenheit.
Method For Pudding:
- Beat the eggs with an electric mixer until they become foamy (roughly 45 seconds).
- Add the sugar, butter (un-melted) and apricot jam, and beat until well combined.
- Add the baking soda to the milk, stir to combine, and add it into the mixer and beat (about 30 seconds).
- Sift in the self raising flour and salt, and beat, but don't over-beat as over-beating will cause it to well in the middle once baked! Beat until just combined. There will probably be some bits of butter floating around in your mixture… that's perfect and how it should be!
My Baking Tips:
- Grease your Pyrex dish with butter, and pour the mixture into it. Ensure that there aren't any large air bubbles in the mixture once it's been poured into the dish. Simply tap it on a flat surface a couple of times until the bubbles have popped. Then vibrate the dish in a side to side motion to level it out nicely.
- Place the dish in the center of your oven, and bake at 180° C or 360° F for 30 – 40 minutes (until golden on top).
Method For Sauce:
- While the pudding is baking, it's time to make the sauce that will be poured over it when it comes out of the oven…Add all the sauce ingredients to a pot and place it on a medium heat on the stove. Slowly bring it to the boil while stirring (ensuring that the sugar melts).
- When your pudding comes out of the oven, skewer a couple of holes in it (this will help in the sauce absorption) and slowly pour the sauce over the pudding… voila, malva pudding baked like a pro!
- Serve warm with some whipped cream or custard… enjoy!
Video
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Going to try this out tomorrow for the Boocock Christmas lunch. Fingers crossed…
If I don’t have evaporated milk can i use normal full cream milk
Hi Sharon,
I’ve never used ordinary milk for the pour over sauce before. I guess you could use it, but the taste will be different as evaporated milk has a richer flavour.
You have sparked my curiosity now… I’ll try it out this evening and let you know how it comes out!