John’s Malva Pudding

Malva Pudding


“It seems John was also a lover of steamed puddings so you may like to try his version of Malva. ”

— Jackie Cameron

John’s Malva Pudding

Makes a 2L dish


  • 100 ml White Sugar
  • 30 gr Salted Butter
  • 1 Whole Egg
  • 30 ml Smooth Apricot Jam
  • 250 ml Cake Flour
  • 1 ml ORYX Salt
  • 5 ml Bicarbonate of soda
  • 125 ml Full Cream Milk
  • 20 ml Brown Vinegar


  1. Cream the sugar and butter together. Add in the egg and beat until light and fluffy.
  2. Beat in the jam.
  3. Sift the flour and salt together.
  4. Combine the bicarbonate of soda and milk together. Alternatively add this with the flour to the egg mixture.
  5. Lastly add the vinegar.
  6. Pour this mixture into a greased deep 2 litre ovenproof dish. Pour over half the sauce, cover the dish, and bake in a pre-heated oven of 180⁰C for 30 minutes.
  7. After 30 minutes pour the remaining half of the sauce over and bake uncovered for 15 minutes or until the pudding is cooked. The sauce must still be bubble around the sides.


  • 375 ml Fresh Cream
  • 200 ml White Sugar
  • 125 gr Salted Butter
  • 15 ml Smooth Apricot Jam
  • 1 ml ORYZ Salt
  1. Mix all the ingredients together, bring to the boil, stirring all the time until the sugar is dissolved.
  2. Allow to boil for 2 minutes, then turn off the heat and set aside.

Serve the Malva Pudding hot with thick cream or custard.