Serve it with vanilla custard or vanilla ice cream.
Malva Pudding
Dessert
Custards puddings creams
Vanilla: Extract
Easy
Your note
Edit
Malva pudding is a spongy, caramel-brown baked pudding made with apricot jam and soaked while hot in a buttery cream sauce. It ends up moist, sticky and rich. Makes 8 servings in about 1 hr.
Prep
20 min
Cook
40 min
Total
1 hr
Servings
8
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
- ¾ cup (150 g)granulated sugar, for the pudding
- 1 (50 g)eggs
- 3 tbsp (60 g)apricot jam, smooth
- 1 tbsp (15 g)unsalted butter, melted, for the pudding
- 1 tsp (5 ml)white vinegar
- 1 ¼ cups (150 g)all-purpose flour
- 1 tsp (5 g)baking soda
- 1 pinch (1 g)fine salt
- ½ cup (120 ml)whole milk
- 1 cup (250 ml)heavy cream
- ½ cup (100 g)unsalted butter, for the sauce
- ¾ cup (150 g)granulated sugar, for the sauce
- ½ cup (120 ml)hot water
- 1 tsp (5 ml)vanilla extract
Fresh ingredient guides
Baking tools for this recipe
Instructions
- Heat the oven to 350 F (175 C). Butter a 9 by 13 inch (23 by 33 cm) baking dish.
- Whisk the sugar and egg until thick and pale, about 3 minutes.
- Beat in the jam, melted butter and vinegar.
- Sift the flour, baking soda and salt together. Fold in alternately with the milk until just combined.
- Scrape into the dish and bake 35 to 40 minutes, until deep brown and a skewer comes out clean.
- While the pudding bakes, heat the cream, butter, sugar, hot water and vanilla in a saucepan until the butter melts and the sugar dissolves. Do not boil hard.
- As soon as the pudding comes out, prick it all over with a skewer and spoon the hot sauce evenly over the top.
- Let it soak 10 minutes, then serve warm with custard or ice cream.
Tips
- Poke plenty of holes so the sauce reaches the center.
- The sauce looks like too much; the sponge absorbs nearly all of it.
- Serve it hot for the best texture; it also reheats well.
- Good with vanilla custard or vanilla ice cream.
Made this?
Log it to keep your bakes, ratings and notes together in My Kitchen.
Be the first to share one.
How did it turn out?
Recipe FAQ
How long does it take to make malva pudding?
Plan on 20 minutes of prep and 40 minutes of cooking. The recipe makes 8 servings.
How should I store malva pudding?
Cover and refrigerate up to 4 days. Rewarm slices in a low oven or microwave.
Can I make malva pudding ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
463
Calories / serving
24.1g
Fat
58.7g
Carbs
4.1g
Protein
43.1g
Sugar
Whole recipe (8 servings): ~3704 cal · 193g fat · 470g carbs · 33g protein · 345g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment