Malva Pudding

🧂 Ingredients

• 30 g Butter(Melted, plus extra for greasing the dish)
• 200 g Granulated sugar
• 2 Eggs(Large, at room temperature)
• 2 tbsp Apricot jam(Smooth or finely chopped)
• 180 g All-purpose flour
• 1 tsp Baking soda
• 120 ml Milk(Warm)
• 1 tsp White vinegar
• 250 ml Heavy cream(For the sauce)
• 60 g Butter(For the sauce)
• 150 g Granulated sugar(For the sauce)
• for serving Vanilla custard(Store-bought or homemade)

👨‍🍳 Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish (approx. 20x20 cm or 8x8 inches) with butter.

   ⏱️ 5 minutes
2. 2

   In a large bowl, cream together the 200g granulated sugar and the 2 large eggs until pale and fluffy. This can be done with an electric mixer or vigorously by hand.

   ⏱️ 5 minutes
3. 3

   Beat in the 2 tbsp apricot jam until well combined.

   ⏱️ 1 minute
4. 4

   In a separate bowl, whisk together the 180g all-purpose flour and 1 tsp baking soda.

   ⏱️ 1 minute
5. 5

   Gradually add the dry ingredients to the wet ingredients, alternating with the 120ml warm milk mixed with 1 tsp white vinegar. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

   ⏱️ 3 minutes
6. 6

   Gently fold in the 30g melted butter.

   ⏱️ 1 minute
7. 7

   Pour the batter into the prepared baking dish and spread evenly. The batter will be quite thick.

   ⏱️ 1 minute
8. 8

   Bake in the preheated oven for 30-35 minutes, or until the pudding is golden brown, firm to the touch, and springs back when lightly pressed. A skewer inserted into the center should come out clean.

   ⏱️ 30-35 minutes
9. 9

   While the pudding is baking, prepare the sauce. In a saucepan, combine the 250ml heavy cream, 60g butter, and 150g granulated sugar. Heat over medium heat, stirring constantly, until the butter is melted and the sugar is completely dissolved. Do not boil.

   ⏱️ 5 minutes
10. 10

    Once the pudding is baked, remove it from the oven. Immediately pierce the surface of the hot pudding all over with a skewer or fork. Slowly and evenly pour the hot cream sauce over the entire surface of the pudding. The pudding will absorb the sauce, creating a moist and decadent texture.

    ⏱️ 2 minutes
11. 11

    Let the pudding sit for a few minutes to allow the sauce to soak in. Serve warm, spooned into bowls, with a generous dollop of vanilla custard.

    ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure both the pudding and the sauce are served hot for the best absorption and texture.
• ✓The pudding should feel springy to the touch when done. The sauce will create a moist, almost cake-like consistency.
• ✓Serve immediately after preparing the sauce and pouring it over the pudding for optimal results.

🔄 Variations

• For an extra layer of flavor, add 2-3 tablespoons of brandy or rum to the hot sauce just before pouring it over the pudding.
• Bake the batter in individual ramekins or muffin tins for smaller, single-serving puddings. Adjust baking time accordingly (likely shorter).

🥗 Nutrition

Per serving