• 1/2 Cup milk
  • 3/4 Cup dark brown muscovado sugar
  • 3 Large eggs
  • 3 Tbsp apricot jam
  • 2 Tbsp butter, melted
  • 1 Tsp apple cider vinegar
  • 1 1/2 Cups all-purpose flour
  • 3 Tsp baking powder
  • 1 Tsp baking soda
  • A pinch of salt
  • Zest of one orange (roughly 1 Tbsp)

For the Sauce:

  • ½ Cup cream
  • ½ Cup full cream milk
  • ½ Cup butter
  • ½ Cup sugar
  • ¼ Tsp salt
  • ¼ Cup fresh orange juice


  1. Begin by lighting your CobbleStone and allow to burn for 5 minutes until the smoking has stopped. Top your COBB with the Grill Grid and Roast Rack, cover with the Dome Lid and allow to preheat.

  2. In a medium mixing bowl, whisk the milk, brown sugar, eggs, apricot jam, melted butter, and vinegar until fully combined.

  3. Whisk together the flour, baking powder, baking soda and salt and orange zest.
  4. Combine with the wet ingredients until thoroughly mixed.

  5. Pour the batter into the Bread Tin and bake for 30-40 minutes or until a knife inserted in the center comes out clean.

  6. Once the pudding has baked, remove the Roast Rack and Grill Grid and set aside. Place the Frying Dish on the COBB.
  7. Combine the cream, orange juice, milk, butter, sugar and salt and heat until the butter is melted and the sugar is dissolved.

  8. Poke holes all over the hot pudding with a skewer and then pour the warm orange sauce over the malva.
  9. Allow to rest for a minimum of 30 minutes.

Serve suggestions: Serve warm with a scoop of vanilla ice cream or custard.

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