Saxon Tilling's Malva Pudding Recipe

Saxon’s Malva Pudding / Kathy Pitout Photography

“About two Christmases ago my parents gifted me recipe book. The journal was for me to record all my favourite recipes before I went to culinary school, to ensure I had my preferred recipes at the tip of my fingers. Malva pudding was the first recipe I wrote into that book. The reason being, it’s my mom’s favourite dessert - and has been for as long as I can remember. ”

— Saxon Tilling

“Saxon’s Family Favourite Malva Pudding”

Yields – 30/40cm dish.

Ingredients:

Malva Pudding

• 2 cups Champagne Valley All Purpose Flour

• 5ml Baking Powder

• 10ml Bicarbonate Of Soda

• Pinch Of Oryx Desert Salt

•  1/3 cup Salted Butter

• 1 Cup Brown Sugar

• 2 Eggs whole

• 3 Tbsp Apricot Jam

• 1 Can Nestle Ideal Milk

Sauce

• 1 Can Nestle Ideal Milk

• Half Cup Salted Butter

• 1 Cup Brown Sugar

• Half Cup Water

• 15ml Apricot Jam

Method:

Malva Pudding

1. Preheat oven to 180˚C, grease an oven proof dish or line the dish with baking wrap.

2. Mix all dry ingredients together in a bowl (Flour, Baking Powder, Bicarbonate Of Soda, Salt).

3. In a separate bowl cream together the butter and sugar.

4. Once creamed, add eggs one at a time and mix well.

5. Add jam to the wet mix.

6. Add the ideal milk and wet mix into your dry ingredients.

7. Pour your batter into the greased/lined dish.

8. Place your malva into the oven for 15-20 mins or until clear when a skewer stick is inserted into the middle.

Sauce

1. Place all ingredients into a saucepan on a medium heat on the stove.

2. When all ingredients are combined and the sauce has heated throughout, make incisions in the malva pudding with a skewer to allow the sauce to soak into the pudding.

3. Pour the sauce over the malva once cooked and allow for it to soak up.