Sticky Malva Pudding
1 x 500 g Ina Paarman’s Sticky Malva Pudding Mix
2 extra large or jumbo eggs
2 T (30 g) butter, melted
½ cup (125 ml) full cream milk, warmed
¼ cup (60 ml) water OR fresh cream
Adjust oven rack to the middle position. Preheat oven to 180°
Butter the ovenproof dish generously.
Beat eggs and melted butter on high speed only until well blended.
Add hot milk and beat briefly on high speed.
Add the dry Sticky Malva Pudding mix and gently blend it in by hand with a spatula. Mix only until combined. It is important not to overmix. The mixture will be soft and runny.
Scrape mixture into prepared buttered ovenproof dish. Shake the dish lightly to level the batter.
Immediately place it in the oven and bake for 30 – 35 minutes.
5 minutes before the pudding comes out of the oven, decant the glaze into a small saucepan, add the ¼ cup (60 ml) water or cream and bring the glaze to the boil.
When the pudding comes out of the oven prick it all over with a fork and then cut into eight squares. Pour the hot glaze over the hot pudding.
Keep spooning the glaze that collects in the corners of the dish over the whole pudding to promote soak in.
Leave the Malva Pudding to stand for 10 minutes to allow the glaze to sink in.
Serve warm with custard, whipped cream or ice cream.
If using a smaller ovenproof dish, the pudding will bake up higher and will therefore need to be baked for an extra 5 – 10 minutes longer.
The glaze will also take longer to penetrate a smaller surface and thicker base.
Apricot Butter Glaze
The glaze is concentrated and therefore too thick to soak into the Malva Pudding as is. It is essential to add the measured water or cream to thin it out before bringing it to the boil and pouring it hot over the hot pudding.