Michael Ellis's Malva Pudding Recipe

Michael’s Malva Pudding / Kathy Pitout Photography

“I mean, imagine walking into a kitchen full of goodies - along with the sensational aromas of baking. I chose Malva Pudding because it is a family tradition to serve it at Easter and Christmas events – and, sadly, there is never any leftover! I enjoy it with a dollop of cream. With a side serving of custard, it is also delicious.”

— Michael Ellis

Michael’s Malva Pudding

Yields – 20cm round cake tin

Ingredients:

Malva Pudding

• 30g Salted Butter

• 1 cup White Sugar

• 1 Free Range Egg - Beaten

• 1 cup Champagne Valley Flour

• 1 cup Full Cream Milk

• 1 teasp Bicarbonate of Soda

• 1 teasp White Vinegar

• 3 teasp Apricot Jam

Topping

• 30g Salted Butter

• 150g White Sugar

• 125ml Full Cream Milk

• 1 teasp Vanilla Extract

• 1 Cup Cream

• 10g Salted Butter

Method:

1. Cream butter and sugar. Add beaten egg. Beat until light and fluffy.

2. Add Champagne Valley flour, full cream milk, Bicarbonate of Soda, white vinegar and apricot jam. Grease the dish with the 10g Salted butter and pour the mixture in.

3. Bake at 180°C for 30 to 35 minutes.

4. Add the Salted butter to a saucepan and melt, then add the white sugar, full cream milk and vanilla extract and boil for 3 minutes.

5. Pour the topping over the pudding once cooked. (Pour the topping over the back of a tablespoon onto the baked mixture.)

6. Whisk the cream and serve with the Malva Pudding. (The Malva Pudding also goes great with some Vanilla Custard) to soak up.