Malva pudding, pumpkin ice cream


Preparation info

  • Serves


    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

This malva we used to make for Spur countrywide. Literally 15 000 units per day. I was also addicted to the stuff. I used to come in in the morning and eat a malva straight out the freezer with my coffee. Because of all the sugar they wouldn’t freeze but would be really sticky and chewy.


Malva pudding

  • 15 ml unsalted butter
  • 250 ml castor sugar
  • 1


Preheat the oven to 180°C. Prepare an 18 × 9 × 8cm baking tray by lining it with silicon paper. Cream the butter and castor sugar. Add the egg and beat well, about 12 minutes – this is important to achieve a crumbly texture. Beat in the apricot jam.

Dissolve the bicarbonate of