Traditional Authentic Malva Pudding

A proper Malva pudding relies on apricot jam and the chemical reaction between baking soda and vinegar to create that signature, incredibly soft and airy sponge that soaks up the rich butter sauce perfectly.

Serves 6 · Metric units · Prep 15 min · Cook 35 min

Ingredients

• flour120 g
• white sugar200 g
• smooth apricot jam15 ml
• egg1 large
• softened butter14 g
• vinegar5 ml
• baking soda5 ml
• milk120 g
• salt1 pinch
• heavy cream240 g
• butter115 g
• white sugar for sauce100 g
• hot water78 ml
• vanilla essence5 ml

Method

1. Preheat your oven. Grease a medium-sized baking dish. (180°C)
2. In a bowl, beat the sugar and egg until light and fluffy. Beat in the apricot jam and softened butter.
3. Sift the flour and salt together. In a separate small cup, dissolve the baking soda in the milk, then stir in the vinegar (it will foam).
4. Alternately fold the dry ingredients and the milk mixture into the egg mixture until just combined. Do not overmix, or the sponge will toughen!
5. Pour the batter into your greased dish and bake until golden brown and a skewer inserted comes out clean. (180°C) — 35 min
6. About 5 minutes before the pudding is done, melt all the sauce ingredients together in a saucepan over medium heat. Bring to a gentle boil, then remove from heat. — 5 min
7. As soon as the pudding comes out of the oven, poke holes all over it with a skewer. Pour the hot sauce over the hot pudding. It will look like a lot of liquid, but the soft sponge will drink it all up.