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Recipe for :

Malva Pudding
 

Following this request, from Heather Scott: "I once had one of those little recipe books that Sainsbury's used to sell which was just puddings . . . and I think John Tovey either did them all or contributed to it. As is the way, I think someone must have borrowed it and failed to return it. I am particularly keen on finding his recipe for South African Brandy Pudding which used Baileys as one of the key ingredients", I contacted the Miller Howe Hotel in the Lake District.

The present proprietors came up with this recipe and kindly gave us permission to reproduce it.

Miller Howe RestaurantFounded in 1971, by chef patron John Tovey, the hotel gained international renown through his television work and his many books (some are still available for purchase). Mr. Tovey always maintained that the secret of success was the quality of the staff he attracted to this priceless location.

Mr. Tovey continues with the Hotel as a consultant. Now under the new ownership of former international newspaper editor, Charles Garside, the commitment to quality, service and cuisine continues.

Over the years Miller Howe has won many awards and accolades but, for the proprietors and staff, the greatest satisfaction remains the sheer enjoyment of their guests.

To find out more have a look at the Hotel's web site <click here>

Ingredients

8oz caster sugar
1tbsp apricot jam
4oz plain flour
Pinch of salt
1/2 tsp malt vinegar
1 egg
7 1/2 fl oz full fat milk
1tsp bicarbonate of soda
1 tablespoon melted butter

For the sauce topping:
1 1/2 oz butter
2 1/2 oz double cream
2 1/2 castor sugar
1/4 pint Bailey's Irish cream and brandy mixed

Method
  • Preheat the oven to 180°C
  • Lightly butter an ovenproof dish approx 7" x 5" and 2" deep.
  • Whisk the sugar, egg and jam together in a warmed bowl until light and fluffy.
  • Slowly add the milk beating all the time, then fold in the sieved flour, bicarbonate and salt.
  • When well mixed add the warm melted butter and vinegar.
  • Pour into the prepared dish and cover with foil and bake for 1 1/4 hours.
  • Make the sauce topping and pour over pudding when it is cooked leaving to soak in for about 10 minutes before serving with whipped cream.

Serves 4

 
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