Malva Pudding With Tannie Evita’s Classic Toffee Spread


125g castor sugar

1 egg

150ml milk

1t vanilla extract

50g butter

200g cake flour

½ tablespoon (7.5g) baking soda

1 tablespoon (15ml) vinegar (brown or white)

¼ t salt



100g Tannie Evita’s Classic Toffee Spread

250ml milk

125ml cream

100g sugar


Heat the oven to 180°C

Mix the dry ingredients together and set aside

Beat the castor sugar with the egg ‘till pale ribbons form

Melt the butter and combine

Add the milk and vanilla extract and combine

Fold the dry ingredients in with a spoon or spatula, about a quarter of it at a time

When everything is well-combined add the vinegar, and keep folding together ‘till the mixture is smooth

Pour into a greased shallow oven-proof dish and bake in the middle of the oven for 45 minutes or ‘till a skewer comes out clean when inserted into the middle of the pudding

While the pudding is baking combine the sauce ingredients and just bring to the boil before turning off the heat. Keep warm.

When the pudding comes out the oven prick holes all over with a skewer or thin knife and pour the hot sauce over. Make sure to let the sauce be absorbed evenly across the surface of the pudding.

Serve hot or at room temperature, together with lightly whipped cream or custard (crème anglaise).

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