Malva pudding with caramel sauce


375ml milk

30ml butter or margarine

15ml smooth apricot jam

15ml white vinegar

60g butter or margarine, softened

200ml (160 g) sugar

375ml (210 g) Snowflake cake flour

10ml baking powder

5ml bicarbonate of soda

3ml salt

2  extra-large eggs


250ml evaporated milk

100ml (80 g) sugar

60g butter or margarine

5ml caramel or vanilla essence


Place milk, 30 ml butter and jam in a small, heavy-based saucepan.

Stir over low heat until butter and jam have melted. Remove from heat and add vinegar.

Cream 60 g butter and sugar together, add eggs, one at a time, beating well after each addition until light and creamy.

Sift flour, baking powder, bicarbonate of soda and salt together. Add, alternately with milk mixture, to egg mixture.

Pour into a large, greased ovenproof dish or individual dishes and bake in a preheated oven at 180 °C for 45 – 60 minutes.

Sauce: Combine milk, sugar and butter in a small, heavy based saucepan.

Bring to boil and simmer for about 3 minutes.

Remove from heat and add essence.

Remove pudding from oven, prick the top and pour sauce over.

Serve immediately.

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