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Once upon a time I had a Malva pudding recipe that was to-die-for. And then it mysteriously vanished off of my computer, never to be seen again. No worries though, because Jane White at http://ragamuffinbakes.blogspot.com/ heard my distress calls on Twitter and blogged what I’m told is the best recipe she’s ever come across – and here it is:


From Tortoises and Tumbleweeds by Lannice Snyman


  • 200g castor sugar
  • 1 egg
  • 15ml soft butter
  • 30 ml smooth apricot jam
  • 120g cake flour
  • 5ml bicarbonate of soda
  • pinch of salt
  • 250ml milk
  • 15ml white wine vinegar
  • 5ml vanilla essence


  • 250ml cream
  • 100g butter
  • 125ml sugar

Beat together the castor sugar, egg, butter and jam until pale and fluffy. Sift together the flour, bicarb and salt in a separate bowl. Mix together the milk, vinegar and vanilla. Fold alternately into the egg mixture until thoroughly mixed. Pour into a greased baking dish and bake at 180 degrees for 45 minutes.

While the pudding is baking, combine the sauce ingredients in a saucepan, on a medium heat. Stir until the butter has melted and the sugar has dissolved. Pour into the pudding as soon as you take it out of the oven and leave for 15 minutes while the sauce is absorbed.