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Mulva Pudding with Warm Custard

A delightful and fluffy dessert topped with rich warm custard, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pudding
  • 1 cup sugar
  • 2 large eggs Use large eggs for best results.
  • 1 tablespoon apricot jam Can substitute with other fruit jams.
  • 1 1/4 cups Snowflake flour All-purpose flour can be used.
  • 1 teaspoon bicarb of soda
  • a pinch salt
  • 15 ml white vinegar Helps with the fluffiness.
  • 30 ml butter (melted)
  • 125 ml milk
For the sauce
  • 125 ml water or milk Used milk for sauce.
  • 125 ml butter For the sauce.
  • 125 ml sugar For the sauce.

Method
 

Preparation
  1. In a mixing bowl, blend the sugar and eggs until the mixture becomes fluffy and airy.
  2. Stir in the apricot jam until it combines well.
  3. Pour in the white vinegar, 125 ml of milk, and melted butter, and mix until creamy.
  4. In a separate bowl, sift together the flour, bicarb of soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until well blended.
  6. Pour the batter into a baking pan.
Baking
  1. Bake in a preheated oven at 180°C (350°F) for 20–30 minutes, or until a toothpick comes out clean.
Making the Sauce
  1. In a saucepan, bring water or milk, sugar, and butter to a boil to create the sauce.
Serving
  1. Once the pudding cools slightly, pour the warm sauce over it and let sit for 30 minutes before serving.
  2. Serve warm, drizzled with custard or a scoop of ice cream.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Can freeze for a month. Reheat in the microwave or oven separately from the sauce.