Sticky malva pudding with brandy sauce

Sticky malva pudding with brandy sauce

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  • 1 cup caster sugar
  • 2 free-range eggs
  • 1 T apricot jam
  • 1¼ cups cake flour
  • 1 t bicarbonate of soda
  • 1 pinch salt
  • 2 T butter
  • 1 T vinegar
  • 1/2 cup milk
  • For the sauce:
  • 1 cup cream
  • 115 g butter
  • 100 g sugar
  • 1/2 cup brandy, water or orange juice

Cooking Instructions

Preheat the oven to 180°C.

Beat the sugar and eggs until fluffy, then beat in the jam until creamy.

Sift the dry ingredients into a separate bowl.

Melt the butter in a saucepan and add the vinegar and milk.

Add the dry ingredients to the egg mixture, alternating with the milk mixture, mixing until well combined.

Pour into an ovenproof dish and bake for 30 minutes.

To make the sauce: Melt all the sauce ingredients together and pour over the pudding when it comes out of the oven.

Cook's note: Serve our malva pudding hot, with fresh cream, ice cream or vanilla custard.

Browse more malva pudding recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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  • default
    September 20, 2021

    Love the recipe. Instead of Apricot Jam, I used marmalade

  • default
    Jeff Brooker
    July 4, 2021

    Best malva Pudding recipe! Ended up being my best in a long time and I have made many recipes. Two slight adjustments, I used a mauros Italian flour mix as a flour and I added the orange juice and sherry over cake and then the creamy sauce just so it didn’t curdle. Also leave it in a warm turned off oven to let it soak in the sauce.