- 280 g self-raising flour
- 2 t bicarbonate of soda
- ½ t salt
- 1 medium tin fruit cocktail and liquid
- 300 g sugar
- 2 free range eggs
- For the topping
- ½ cup coconut
- 1 cup evaporated milk
- 3 T butter
- 200 g sugar
- 1 t vanilla essence
- 1t maizena dissolved in 1T milk
For the sponge:
Mix all the sponge ingredients well and pour into 3x15cm skillet pans or one oven dish 30cmx20cm.
Bake at 180C for 30 minutes.
For the topping
Bring topping ingredients to the boil for 5 minutes. Pour over the hot tart as it comes out of the oven.
Let it cool and serve at room temp with freshly whipped cream.
Recipe note: ”This fruity ‘malva pudding’ was an integral part of our family Sunday teas with grandparents, aunts and uncles while I was growing up. You could also serve it hot with custard if you prefer.” – Michelle Coburn
This recipe is part of TASTE's "Mother Knows Best" feature (May 2016), where the TASTE team convinced their mothers to share their secret recipes.
What is your mother's famous dish? Upload it to your profile on TASTE here.