I’ve struggled for a long time to get a foolproof Malva Pudding, and generally find fault with most recipes I have tried. Either the cake is rubbery, or the sauce is too sweet, or the whole thing is just boring. This is my current work in progress version, inspired by the Maggie Pepler recipe found here. The original used twice this amount of sugar, and it was regular white sugar not muscavado. I also added the coffee. Together these changes result in a bit of a toffee flavour.
For the batter:
- 250 ml flour
- 15 ml bicarbonate of soda (I need to try reducing this slightly)
- 125 ml muscavado or treacle sugar (pack it in firmly to get a full half cup)
- 1 egg
- 15 ml apricot jam
- 15 ml vinegar
- 15 ml melted butter
- 250 ml milk
- 1 tsp coffee, dissolved in about 25 ml of hot water
For the sauce:
- 125 ml cream
- 60 ml muscavado or treacle sugar
- 50 ml sugar
- 125 ml hot water
- 125 g butter
- Set oven at 180°C. Grease, with butter, an ovenproof glass or porcelain container approximately 23cm x 23cm x 5cm. Do not use an aluminum, enamel or any metal container.
- Sift the flour and the bicarb into a bowl and stir in the sugar.
- In another bowl beat the egg very well and add the remaining ingredients (excluding those for the sauce) one by one, beating well . Using a wooden spoon beat the wet ingredients into the dry ingredients and mix well.
- Pour the batter into the prepared baking dish, cover with the foil, greased side down and bake for 45 minutes in the present oven until well risen and brown If not sufficiently baked the dessert will not take up all the sauce making it stodgy inside.
- When the pudding is almost done, heat the ingredients for the sauce, ensuring that you melt all the sugar and butter. Cover the pudding with tinfoil if it starts to burn before it is finished baking. When the pudding is done, remove from the oven, take off the foil and pour over the sauce. Leave the pudding for 5-10 minutes to absorb all the sauce. Serve hot, warm or at room temperature, though warm is best, with a little thin cream or a vanilla custard.