Recipe Index

Ingredients

• ¾ cup sugar
• 2 large eggs
• ¼ cup apricot jam
• 1 teaspoon white vinegar
• 2 tablespoons butter (unsalted melted)
• ½ cup milk
• 1 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup heavy cream
• ½ cup evaporated milk
• ½ cup powdered sugar
• ½ cup butter
• 2 teaspoons vanilla

Method

1. Heat the oven to 350°F and spray an 8x8-inch cake pan.
2. Beat the sugar and eggs together with a hand mixer until the mixture is light and lemon-coloured, then mix in the apricot jam.
3. Beat the melted butter, white vinegar and milk into the egg mixture for another minute or two.
4. Sift the flour, baking soda and salt together and fold that mixture through the batter until evenly combined.
5. Pour the batter into the prepared pan and bake for 30 to 45 minutes, covering the top loosely with foil after the first 15 minutes so it colours evenly without scorching.
6. While the pudding bakes, heat the heavy cream, evaporated milk, powdered sugar, second measure of butter and the vanilla in a medium pot, whisking until everything melts together into a smooth sauce.
7. Pour the hot cream sauce evenly over the pudding the moment it leaves the oven and let it stand for at least 10 minutes, until the sauce soaks in, then serve the malva warm.

Prep: 20 min · Cook: 45 min · Total: 65 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data