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Malva pudding

By Faeza
16 September 2016




¦ 30ml (2 tablespoons) margarine

¦ 100g (½ cup) white sugar

¦ 1 extra large egg

¦ 15ml (1 tablespoon) apricot jam

¦ 5ml (1 teaspoon) bicarbonate

of soda

¦ 125ml (½ cup) milk

¦ 120g (1 cup) cake flour

¦ pinch of salt

¦ 15ml (1 tablespoon) vinegar


¦ 125g margarine

¦ 150g (¾ cup) white sugar

¦ 65ml (¼ cup) water

¦ 185ml (¾ cup) cream

¦ 5ml (1 teaspoon) vanilla essence


Preheat the oven to 180°C. Cream butter

and sugar together, and beat in the egg

until light and fluffy. Add the apricot jam.

Dissolve bicarbonate of soda in the milk.

Sift together flour and salt. Add to the

creamed mixture, alternately with the

milk. Stir in the vinegar.

Pour into four deep round ramekins,

about 5cm diameter. Bake for 20 to 25

minutes until golden brown and springy

to the touch.

To make the sauce: bring margarine,

sugar and water to the boil. Simmer for

two minutes, stirring all the time.

Remove from the stove and add cream

and vanilla. Pour over the hot pudding.

Serve with custard or ice cream.