Malva Pudding - SK Khazana

This South African pudding is simple served with a rich cream sauce This is a Sanjeev Kapoor exclusive recipe.

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Malva Pudding - SK Khazana

Main Ingredients Refined flour (maida), Apricot jam
Cuisine South African
Course Desserts
Prep Time 26-30 minutes
Cook time 41-50 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Non Veg

Ingredients list for Malva Pudding - SK Khazana

  • 1 1/4 cup Refined flour (maida)
  • 2 1/4 tablespoons Apricot jam
  • 1 cup Castor sugar (caster sugar)
  • 2 Eggs
  • 1 teaspoon Vanilla essence
  • a pinch Salt
  • 1 teaspoon Baking soda
  • for greasing Butter
  • for garnish Eidible flowers
  • Sauce
  • 1/2 cup Butter
  • 1 cup Fresh cream
  • 3/4 cup Sugar
  • 1 teaspoon Vanilla essence


  1. Preheat an oven to 180˚C.
  2. Take castor sugar in a large bowl, break eggs into it, add vanilla essence and cream the mixture with an electric beater till light and fluffy.
  3. Add apricot jam and beat well with the electric beater. Sieve flour, salt and baking soda into the bowl and fold in gently till well combined.
  4. Grease 2 silicon Bundt molds with butter. Pour the mixture into these molds, keep them in the preheated oven and bake for 40-45 minutes. Take them out of the oven and allow to cool slightly.
  5. To make the sauce heat a non-stick pan, add butter and let it melt. Add cream, sugar and vanilla essence, mix well and cook, stirring continuously, till the sugar dissolves and the sauce thickens.
  6. De-mould the pudding on serving plates, and pour the sauce into the hollow in the center till it spills over the sides. Garnish with edible flowers and serve warm.