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Malva Pudding

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Malva Pudding
Malva Pudding

“What are you making? “

“Alpineliebi pudding again? “

This question in a hopeful voice, by my” I don’t like sweets”
daughter made me realise that this pudding is yummy and is acceptable yet again
at home. Not an easy feature with her!
If you are wondering what on earth I am talking about then
let me tell you from the beginning.
I have been looking for reasons to” Fire my Oven this April” for as a part of the Blogging Marathon we
are having a mega marathon this time we have chosen baking.
It all began when my rakhi brother Umesh went on a trip to Ladakh.
He brought me apricot jam; naturally I was on a look out for a dish to be made
with it. I had zeroed down on this amazing African pudding called “Malva
I chose to make it when we had guests. They like the pudding;
they had to say that they were guest after all! but my mentally diabetic husband
and “I don’t like sweets” daughters like it so much that it was over by the
time I came back home from work the next day.

So there was none for Umesh! Anyway since it need only one
tablespoon of jam I can make it again for him!
Malva Pudding
Malva Pudding

Malva Pudding

Recipe Source: Here
The pudding:

  • 180 g sugar 
  • 2 large eggs
  • 1 tblspn apricot jam
  • 150 g maida or all-purpose flour
  • 1 tsp baking soda
  • ½   tsp salt
  • 1tblspn butter, heaped melted
  • 1tsp vinegar
  • 1⁄3 cup milk
For the sauce:

  • 200 ml fresh cream
  • 100 g butter 
  • 90 g sugar 
  • 90 ml hot water 
  • 2tsps vanilla essence

  • Mix all the ingredients for the sauce in a pan, cover and set
  • Preheat oven to 350 deg F/180 deg Celsius.
  • Grease an oven dish. I used an 8 x 8 inch Borosil dish.
  • Sieve the flour, soda and salt.
  • Whip the sugar and
    eggs with electric beaters until thick and lemon coloured.
  • Add the jam and mix through.
  • Add the melted butter and vinegar to the wet mixture.
  • Add the flour mix with the milk to the egg mixture. Beat
  • Pour into an oven-proof dish and bake until pudding is brown
    and well-risen — depending on your oven and oven dish this will be between 30
    – 45 minutes. (Mine was done in 24 minutes this time).
For the sauce:

  • Melt together the
    ingredients for the sauce, and stir well.
  • Pour it over the pudding as soon as it comes out of the
  • Leave to stand awhile before serving. Serve warm. Because
    it’s rich it does not really need enhancement, but if you want, serve with
    vanilla ice cream.

  • The sides were wet and gooey but the centers were drier. Next time plan to poke with the skewer in the centers so that the sauce spreads easily in the center too. 
Do come back again tomorrow for the next yummy dish…

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then you are Most Welcome! I hope you keep coming back for more here. If you
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0 thoughts

  • April 3, 2015 at 7:28 am

    Sounds fun Archana, never tried making these puddings..good luck making it again..:)

  • April 3, 2015 at 8:06 am

    Ha ha at least you got to taste dear;)) the pudding looks interesting and delt no wonder it got over so fast.

  • April 3, 2015 at 1:13 pm

    Enjoyed reading your intro. It is nice when everyone loves the dish.

  • April 3, 2015 at 3:32 pm

    This is new pudding for me. Apricot jam wow.. bookmarking it

  • April 4, 2015 at 6:40 am

    Pudding and the jam sound yum Archana!

  • April 4, 2015 at 8:18 am

    Enjoying your pudding series Arch. This malva pudding looks so inviting..

  • April 16, 2015 at 2:14 pm

    Great intro ! I thought I commented on this post.. But anyways, glad u cud taste it a bit before it got over !!

  • April 25, 2015 at 2:33 pm

    Interesting recipe what if I use apple jam in the place of apricot jam…

  • June 5, 2015 at 12:54 pm

    I was looking for articles on Fresh Milk and I came across yours inspiring read. Great post!

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