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
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
1 1/3 cup castor sugar
1 tsp. vinegar
50 ml honey
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!