- Make the Sauce: While the pudding is baking, prepare the sauce. In a medium-sized saucepan, combine the 1/2 cup of caster sugar, 1 cup of cream, and 2 tablespoons of butter. Heat the mixture over low heat, stirring frequently, until the butter and sugar have melted and the sauce is smooth and slightly thickened. Be sure to keep the temperature low to avoid burning the sauce.
- Pour the Sauce Over the Pudding: Once the Malva pudding is done baking, remove it from the oven. While the pudding is still warm, pierce the top of it with a fork or skewer to create small holes. This allows the sauce to soak in and adds extra moisture to the pudding. Pour the warm sauce evenly over the pudding, letting it soak in as it cools.
- Serve: Serve the Malva Pudding hot, ideally with custard, whipped cream, or a scoop of ice cream for added indulgence. The warm, gooey sauce combined with the spongy texture of the pudding is truly a treat for the senses.
Notes:
- Storage: Leftover Malva Pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in the oven before serving to restore its moist texture.
- Make-Ahead Tip: You can make the pudding and sauce in advance. Simply prepare the pudding and sauce, then store them separately in the fridge. When ready to serve, warm both the pudding and the sauce before assembling.
- Customization: For a twist on the classic recipe, consider adding a handful of dried fruit, such as raisins or apricots, to the batter before baking for added texture and sweetness.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Servings: 4 servings
