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Malva Puddings with Custard

Malva Puddings with Custard

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For the base:

1. Preheat the oven to 160°C.

2. Mix the milk and bicarbonate of soda together.

3. Combine the Moir’s Baking Powder, flour, brown sugar, salt, egg, vinegar, Moir’s Caramel Essence and apricot jam together in a separate bowl. Add the milk and bicarbonate mixture to the flour mixture and mix well to form a batter.

4. Divide the batter between 6-8, well buttered ramekins at least 5cm deep.Bake for 15-20 minutes.

For the Syrup:

1. Combine the sugar, milk, boiling water, butter or margarine and Moir’s Caramel Essence in a small saucepan and bring to a boil. Boil for 2-3 minutes.

2. Remove the puddings from the oven, poke the puddings and divide the sauce between the ramekins.

3. Prepare the Moir’s Custard Powder according to packaging instructions and add the brandy. Serve the brandy custard with the malva puddings.

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For the pudding:

1 cup (250ml) milk

1 tsp (5ml) Moir’s Bicarbonate of Soda

1 tsp (5ml) Moir’s Baking Powder

1 cup cake flour

½ cup brown sugar

½ tsp salt

1 large egg

1 tbsp (15ml) vinegar

3 tsp (15ml) Moir’s Caramel Essence

2 tbsp (30ml) apricot jam

For the Syrup:

½ cup white sugar

1 cup (250ml) milk

½ cup (125ml) boiling water

100g butter or margarine at room temperature

2 tsp (10ml) Moir’s Caramel Essence

To Serve :

Moir’s Custard, to serve

2 tbsp (30ml) brandy, optional

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