Malva pudding

Jason Atherton takes our tastebuds on a trip to Holland with Malva pudding - which also feeds six for less than a fiver
By Jason Atherton
Malva pudding
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 360 g brown sugar
  • 4 eggs
  • 4 tbsp butter, softened, plus extra for greasing the baking dish
  • 4 tbsp apricot jam
  • 300 g plain flour
  • 1 tbsp bicarbonate of soda
  • 01 pinches salt
  • 2 tbsp white wine vinegar
  • 1 tsp vanilla extract
  • 160 ml milk
  • clotted cream, to serve

For the sauce

  • 100 g unsalted butter
  • 200 g brown sugar


1. Preheat the oven to 160C/gas mark 2. Butter a 2-litre baking dish (preferably oven-to-table).

2. Beat together the sugar, eggs, butter and jam until pale and fluffy.

3. Sift together the flour, bicarbonate of soda and salt. Mix together the milk, vinegar and vanilla extract. Fold alternatively into the egg mixture until thoroughly mixed. Pour the batter into the baking dish and bake for about 45 minutes, or until firm.

4. While the pudding is baking, make the sauce. Combine the sauce ingredients in a small saucepan. Stir over low-medium heat until the butter has melted and the sugar dissolved.

5. As soon as the pudding comes out of the oven, pour the sauce over the top. Serve warm from the baking dish, or cut into squares and serve with a dollop of clotted cream.

Rate This Recipe