A super simple, foolproof recipe for Orange Malva Pudding
3 extra large eggs at room temperature
¾ cup (180ml) canola oil
¾ cup (180ml) fresh full cream milk, warmed
1 x 600g Ina Paarman’s Vanilla Cake Mix
zest of 1 orange
1 cup (250ml) fresh cream
½ cup (125g) butter
½ cup (125ml) white sugar
½ cup (125ml) fresh orange juice or medium cream sherry
Boil all the ingredients for the Malva topping together for 2 minutes.
Adjust the oven rack to the middle position. Preheat oven to 180C. Butter two 34cm x 24cm x 5cm deep foil dishes.
Beat eggs and oil for 1 minute until well blended. Add milk and beat for another minute. Add contents of pack and fold in with spatula until just combined. The mixture will be fairly soft and runny.
Scrape mixture into prepared dishes. Bake on Weber or middle shelf of the oven for 35 – 40 minutes.
Prick the top of the cakes all over with a fork and pour the Malva topping over while the cake is still hot.
Serve with custard or ice cream.
We made this divine baked pudding in one 23cm x 14cm foil container and it rose so beautifully that there was not enough room to pour over all the topping (which we served on the side). Next time we make it we will use 2 containers and divide all the sauce between the two.
Recipe by Ina Paarman