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DESSERT
Magnificent Malva Pudding
Posted Mon, 05 Jan 2004

I always associate desserts with my childhood, probably because it was usually only served on special occasions — like when there were a few extra pennies to spare in the tight household budget!

My mother used to make the most superb sticky, heavenly-scented desserts, the recipes of which have long since been forgotten, alas.

One of her special treats, always served on the last Sunday of the month, was Malva Pudding, a dessert of which I am still particularly fond. And although the recipe below is not her original recipe, it is as close to it as can be — good enough to turn men into boys again.

For the Malva Pudding you will need:

  • 250 ml self-raising flour
  • 250 ml white sugar
  • 250 ml milk
  • 1 dessertspoon butter
  • 1 teaspoon bicarbonate
  • 1 teaspoon baking powder
  • 1 heaped dessertspoon smooth apricot jam
  • 1 egg – beaten

    Mix all the dry ingredients together in a bowl.
    Melt the butter and in a separate bowl mix the butter, egg, milk and jam.
    Mix the dry and liquid ingredients well and scoop into an oven dish (give it a good coat of spray and cook first!).
    Pre-heat oven to 180 deg C and bake for about 40 minutes or until brown and done.

    For the sauce you will need:

  • 250 ml cream
  • 250 ml milk
  • 125 ml butter
  • 125 ml sugar
  • 1 teaspoon vanilla essence flavouring

    Heat all the ingredients in a saucepan and keep warm.
    When the pudding is ready remove from oven and pour sauce over the pudding.
    Use a knife to “help” the sauce to soak in.

    Serve warm with the added wickedness of ice cream, custard or whipped cream!

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