Malva pudding is surely one of our favourites. Add tinned pears and turn it into a completely new treat. Pear malva pudding

Enough for 4 – 6

• 13 g (15 ml) butter

• 100 g (125 ml) sugar

• 1 egg, beaten

• 140 g (250 ml) cake flour

• pinch of salt

• 5 ml baking soda

• 95 ml milk

• 15 ml fine apricot jam

• 15 ml brown vinegar

• 2 tins (240 g each) baby pears, drained

Heat oven to 180 ºC. Cream butter and sugar together. The butter may look too little, but it works well. Add egg and whisk well until soft and creamy. Sift the flour and salt together and add to the butter mixture. Whisk well until smooth. Mix baking soda with milk and add to the flour mixture along with the jam and vinegar. Mix well. Spoon into a rectangular dish of about 30 x 10 cm that has been sprayed with non-stick cooking spray. Arrange the pears in the batter and place in the oven. Bake for about 40 minutes. Test to ensure the pudding is cooked – the skewer needs to come out clean. In the meantime, make the sauce.


• 175 ml evaporated milk

• 125 ml hot water

200 g (250 ml) sugar

13 g (15 ml) butter

2 ml vanilla essence

Pour the evaporated milk, hot water and sugar into a saucepan. Bring to boiling point while stirring until the sugar has melted. Add butter and essence. Once the butter is melted, pour the hot sauce over the pudding. Serve with vanilla ice cream.

Pear malva pudding Pear malva pudding
PHOTO: Micky Hoyle


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Edition SARIE FOOD April / May 2014 | Story Sweet Memories|Recipe Pear malva pudding