Thulski’s Malva Pudding

Thulski’s Malva Pudding

Expect requests for second helpings of this decadent malva pudding made with apricot jam, Robertsons Cinnamon and a traditional touch of vinegar. Serve with warm custard.

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Prep Time: 10

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Cook Time: 45

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Serves: 6

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Difficulty: easy

Ingredients

  • 200 g caster sugar
  • 2 medium-sized eggs
  • 15 ml (1 tbsp) apricot jam
  • 200 g cake flour
  • 7.5 ml (½ tbsp) bicarbonate of soda
  • 30 ml (2 tbsp) Robertsons cinnamon
  • 15 ml (1 tbsp) margarine
  • 15 ml (1 tbsp) vinegar
  • 250 ml (1 cup) milk
  • Serving Size 6

    Amount per serving

    • Energy 352
    • Protein 6.9g
    • Carbohydrate incl. fibre 71.2g
    • Carbohydrate excl. fibre 65.3g
    • Sugar 36.8g
    • Fibre 5.9g
    • Fat 5.6g
    • Saturated Fat 1.8g
    • Unsaturated Fat 3.2g
    • Monounsaturated Fat 2.1g
    • Polyunsaturated Fat 1.2g
    • Trans Fat 0.4g
    • Cholesterol 76mg
    • Sodium 219mg
    • Salt 0.55g
    • Calcium 16%
    • Iron 20%
    • Potassium 5%
    • Vitamin C 1%
    • Vitamin A 6%

Directions

  1. Preheat the oven to 180°C.

  2. Add the caster sugar, eggs and apricot jam to a large mixing bowl and beat until pale and fluffy.

  3. In a separate bowl, sift the cake flour, bicarbonate of soda and Robertsons Cinnamon, then whisk to incorporate. In a small saucepan over a low heat, melt margarine, then stir in the vinegar and milk, mixing until combined.

  4. Add the dry mixture to the sugar and egg mixture and combine. Add the margarine milk mixture and whisk until a smooth batter form. Grease a medium size ovenproof pan and pour in the mixture.

  5. Bake for 35 to 40 minutes, or until sticky brown in colour and an inserted skewer comes out clean.