Malva pudding layered with Ultramel Custard

December 20, 2019



Who doesn't enjoy a good malva pudding after a great meal? Exactly, everyone loves a warm and cosy dessert drizzled with a light, sweet custard. I loved making this recipe and I found it so easy and it baked so well. The best is to eat it when it comes straight out of the oven, freshly made. When I lived in London, they called it sticky toffee pudding, but it still wasn't as good as the one we have here at home in South Africa. Without further a-do, here is the recipe, using the Ultramel custard that is perfect whether you enjoy it hot or cold. 


Recipe: Malva Pudding

Type: normal




130ml normal milk

2 tbsp. butter

1 1/3 cup cake flour

1 tsp. bicarbonate of soda

1 tbsp. apricot jam

1/2 tsp. cinnamon powder

1/2 tsp. nutmeg

2 eggs

1 1/3 cup castor sugar

1 tsp. vinegar




150ml water

125ml sugar

150ml butter

50 ml honey

200ml cream




Cream together the sugar, butter and once it is light and fluffy, cream in the jam

Sift the dry ingredients in a separate bowl

Melt together the butter, milk and vinegar and set aside

Whisk in the butter mixture to the dry ingredients in three inclusions to make sure there are no lumps.

Then add this to the egg mixture and use a whisk attachment to mix everything together.

Pour into a large rectangular dish

Bake at 180c for 45 minutes or until the top is browned

Once you remove from the oven, melt the sauce ingredients together and pour over the baked malva pudding. 

Serve with Ultramel custard and enjoy!






















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