Malva Pudding

To make a gluten-free version of Malva Pudding, you can substitute the 2 cups of all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum to help maintain the pudding's texture.

To store leftover Malva Pudding, allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it for up to 2 months. Just reheat it in the oven or microwave before serving.

Yes, you can substitute apricot jam with other fruit jams like peach, raspberry, or even orange marmalade. Just keep in mind that the flavor of the pudding will change slightly depending on the jam you choose.

Malva Pudding pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a drizzle of custard or a sprinkle of toasted nuts for added texture and flavor.

To check if your Malva Pudding is done baking, insert a toothpick into the center of the pudding. If it comes out clean or with a few moist crumbs, the pudding is ready. It should also have a golden-brown color on top.