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Malva Pudding

Recipes | August 30, 2016 | By

Malva Pudding


  • 125 ml 105g sugar
  • 100 ml apple sauce
  • 30 ml chickpea flour
  • 30 ml warm water
  • 20 ml apricot jam
  • 220 ml 120g cake flour
  • 15 ml baking powder
  • 5 ml bicarbonate of soda
  • 250 ml soya milk

For the sauce

  • 125 ml 105g sugar
  • 65 ml soya milk
  • 65 ml 60g vegan margarine (e.g. Cardin)
  • 2.5 ml vanilla essence
  • 65 ml boiling water
  • Orley Whip or egg-free custard (to serve)


  • Turn oven to 180 degrees Celsius.
  • Beat the sugar and apple sauce together. Mix the chickpea flour with the warm water until smooth. Stir into the apple sauce mixture and add the apricot jam.
  • Sift the cake flour, baking powder, bicarbonate of soda and a pinch of salt together, then fold into the apple sauce mixture, alternating with the milk.
  • Pour into a lightly greased baking dish (use Cardin margarine or Spray & Cook).
  • Bake for 25 – 30 minutes.
  • While the pudding is baking, prepare the sauce: Mix all the ingredients together in a saucepan and stir to dissolve the sugar. Bring to the boil and then simmer for three minutes over low heat. Pour the sauce slowly over the pudding as it comes out of the oven, allowing the sauce to soak into the pudding.
  • Serve warm with whipped Orley Whip or egg-free custard.


Serves 6 to 8
Photo credit: Loving It Vegan