Malva pudding
A rich, sticky baked pudding made with jam and brown sugar, soaked in a hot buttery sauce and served warm with cream or ice cream.
Updated : 18 December, 2025
Easy
About 20 min.
Ingredients
For the pudding
150 grams
Flour
1.5 teaspoon
Baking soda
2 tablespoon
Apricot jam
2
Eggs
175 grams
Brown sugar
55 grams
Sugar
200 milliliters
Milk
50 grams
Butter
1 tablespoon
White wine
For the sauce
200 milliliters
Heavy cream
100 milliliters
Milk
160 grams
Sugar
80 grams
Butter
1 tablespoon
Vanilla extract
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C. Lightly grease an oven proof ceramic or glass dish measuring about 20x30cm/8x12in.
Step 2
Put the flour into a large bowl and sprinkle over the bicarbonate of soda. In a separate bowl, whisk together the jam, eggs and sugars until the mixture looks pale. In another bowl or jug, combine the milk, butter and vinegar. Gradually add the flour mixture and the milk mixture alternately to the egg mixture, mixing as you go, until everything is fully incorporated and you have a smooth batter.
Step 3
Pour the batter into the prepared dish, cover loosely with kitchen foil and bake for 35-40 minutes, until the sponge is cooked through and springs back when touched. Remove the foil and return the pudding to the oven for a further 10 minutes to brown the top. The edges should become dark and caramelised, giving a chewy texture. It’s better to bake slightly longer so the sponge can properly absorb the sauce.
Step 4
To make the sauce, place all the sauce ingredients along with 5 tablespoons of water into a saucepan set over a medium heat. Bring to a gentle simmer and cook for 2 minutes, then remove from the heat.
Step 5
Once the pudding is baked, take it out of the oven and let it stand for a few minutes. Pour the hot sauce evenly over the sponge and leave it to soak for at least 10 minutes before serving. Serve warm, with cream or ice cream if you like.
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