my daughter spent some time in rsa and developed a taste for maltz pudding - can anybody out there tell ne how to make it

Are you thinking !maybe "malva pudding"?

If it is malva pudding I can post a recipe?

Please do.

Even better if you can post it converted out if that silly haven’t been to the moon metric system

Try this:

Malva Pudding
Courtesy Hope family recipes

500g butter | margarine (2 1/4 cups)
400g sugar (2 cups)
4 large eggs
1kg self raising flour sifted (8 cups)
1 litre milk (4 1/4 cups)
50ml white vinegar ( ¼ cup)
15ml bicarbonate soda (1 tablespoon)
5ml salt (1 teaspoon)
130g | 100ml smooth apricot jam (1/2 cup)



Cream butter and sugar. Add eggs. Beat well. Add flour and milk alternately. Mix vinegar, bicarb, salt and jam. Sift into flour. Put into a greased dish 38 x 300 mm, bake at 180 degrees for 60 – 75 minutes.
Serve warm with cream, custard or ice-cream.

I am fluent in metric and imperial so will translate into imperial.

1 cup of flour
1/2 fluid ounce baking soda
1 cup of sugar
1 egg
1 fluid ounce apricot jam
1 fluid ounce vinegar
1 fluid ounce melted butter
1 cup of milk

Use the butter to treat your pot baking pan.
Mix all the powder ingredients first and then the fluid ingredients one by one whilst mixing well after each addition and bake for approximately 40min at 356 degrees Fahrenheit. Time is very oven dependent, test with a metal pin to see if it is done.

For the sauce:
1/2 a cup of fresh cream
1/2 cup of milk
1 cup of sugar
1/2 cup of warm water
1/2 cup of butter

When the pudding is almost done mix the ingredients for the sauce in a small pot. Mix and melt all the ingredients properly.

When the pudding is done take out of the oven and pour the sauce evenly over the pudding and allow a couple of minutes to absorb.
Serve up with a spoonful of vanilla ice cream, custard or cream.

PS Where the recipe calls for a fluid ounce use a wee bit less. The recipe uses 25ml where a fluid ounce is 29,5ml

thanks guys you sure provided a smile that lasted hours