Preheat oven to 350 degrees Fahrenheit. Grease a 6-cup muffin pan or a 7-inch round or square baking dish.
With an electric mixer, beat the butter and sugar together until creamy. Add the eggs and beat until light and fluffy.
Add in the jam and mix through.
Dissolve the baking soda in the milk.
In a separate bowl whisk together the flour and salt.
Add the dry ingredients to the wet mix alternating with milk. Stir in the vinegar. Combine everything together.
Pour into the prepared muffin pan and bake until the cakes turn golden brown on the edges about 30-45 minutes (about 60 minutes if you're not using a muffin pan).
In a saucepan, add all the ingredients and heat over medium heat until butter is melted and everything is well combined.
Take out the cakes from the oven and poke holes with a toothpick all over them. Pour the sauce over the hot baked pudding cakes.
Let the cakes stand for about 20-30 minutes for the sauce to completely soak in.
Try using ginger in the pudding mix for a little bit of spice or switching some of the ingredients for the cream sauce.
I’ve heard of people using sweetened condensed milk instead of cream, and some like to add almond extract in addition to the vanilla extract.
Serve the pudding cakes warm or cold as they are, or you can dust them with powder sugar or top with ice cream.
It is best to serve the pudding when the sauce is fully absorbed.
You can make malva pudding as one big thing, or you can use a muffin pan to create single servings. For this recipe, I decided to use a large, 6-cup, muffin pan to create those perfect little portions, because I love dessert and I have minimal self-control.
Serve it warm or cold.
Nutrition information is approximate and meant as a guideline only.