Malva Tart

A community recipe by Welshcakes

Not tested or verified by Nigella.com

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Introduction

This is a very popular pudding here in South Africa, very gooey and not for the calorie conscious! My youngest son adores it so I make it at least once a week!

Ingredients

Serves: 6

Metric Cups

For the Malva Tart

250 millilitres sugar
1 large egg
15 millilitres butter
60 millilitres apricot jam (smooth)
250 millilitres cake flour
5 millilitres bicarbonate of soda
1 millilitre salt
250 millilitres milk
10 millilitres vinegar
10 millilitres vanilla essence

For the Sauce

250 millilitres cream (or evaporated milk)
100 grams unsalted butter
125 millilitres sugar
60 millilitres water (hot)

For the Malva Tart

9 fluid ounces sugar
1 large egg
1 fluid ounce butter
2 fluid ounces apricot jam (smooth)
9 fluid ounces cake flour
fluid ounce baking soda
fluid ounce salt
9 fluid ounces milk
fluid ounce vinegar
fluid ounce vanilla essence

For the Sauce

9 fluid ounces cream (or evaporated milk)
3½ ounces unsalted butter
4 fluid ounces sugar
2 fluid ounces water (hot)

Method

Malva Tart is a community recipe submitted by Welshcakes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180c (350F degrees).

In a bowl beat sugar, egg, butter and jam until pale and fluffy. Sift flour, bicarb of soda and salt into a bowl. Mix milk, vinegar and vanilla essence. Fold flour mixture and milk mixture alternatively into egg mixture.

Pour into a buttered large baking dish, cover with foil, shiny side down. Bake for 45-50 minutes until firm, or until a skewer inserted in centre comes out clean.

Remove foil 10 minutes before end of baking time to allow pudding to brown on top.

Sauce: Combine ingredients in a saucepan. Heat stirring, until butter melts and sugar is dissolved.

Pour over hot Pudding. Serve with whipped cream.

Preheat oven to 180c (350F degrees).

Pour into a buttered large baking dish, cover with foil, shiny side down. Bake for 45-50 minutes until firm, or until a skewer inserted in centre comes out clean.

Remove foil 10 minutes before end of baking time to allow pudding to brown on top.

Sauce: Combine ingredients in a saucepan. Heat stirring, until butter melts and sugar is dissolved.

Pour over hot Pudding. Serve with whipped cream.