Malva pudding

Less suited as a snack.

South African baked sponge pudding with apricot jam that soaks up a hot butter and cream sauce straight from the oven; 10 pieces, served warm.

Menu portion77 min411.2 kcal per menu portion

Dessert · 10 servings · Quantities for the whole recipe (10 servings).

Display quantities

Preheat the oven to 180 °C and grease a baking dish of about 20 × 30 cm with 5 g butter. Whisk 200 g sugar with 2 eggs for 5 minutes until thick and pale and stir in 40 g apricot jam.
Melt 30 g butter and mix with 5 g vinegar and 250 g milk. Sift the flour with 5 g bicarbonate of soda and 1 g salt and fold it into the egg mixture alternately with the milk mixture to a smooth, runny batter.
Pour the batter into the dish and bake for 45 minutes at 180 °C until the top is deep golden brown and springy.
Meanwhile heat 250 g cream, 100 g butter, 150 g sugar and 125 g water in a pan, stir until the sugar dissolves and boil for 2 minutes.
As soon as the pudding comes out, prick it all over with a skewer and pour all of the hot sauce evenly over it.
Leave to soak for 15 minutes and serve warm, cut into 10 pieces.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Contains: Egg, Gluten, Milk

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Energy from macronutrients

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Nutrition is a calculated estimate, not a laboratory measurement.
Some ingredient quantities use documented estimates or household-measure assumptions.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.