Print hero

Weet-Bix™ Malva pudding

Serves: 10
Prep: 10-15
Cook: 25-35

    Celebrate the West Indies touring Australia this Summer by making Weet-Bix with Jamican fruit salad. Follow along with Marnus as he tops his Weet-Bix with tropical fruit, nuts, lime juice and honey.


    Cake base

    • 4 Weet-Bix™
    • ½ cup caster sugar
    • ½ cup So Good™ Almond Milk Original
    • 2 eggs
    • 1 tbs apricot jam
    • ½ cup wholemeal plain flour
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 tbs margarine
    • 1 tsp vinegar


    • ¾ cup So Good™ Almond Milk Original
    • 1½ tbs icing sugar
    • 2 tsp vanilla essence

    Serve with

    • 2 tbs reduced fat vanilla yoghurt


    1. Preheat oven to 350 deg F / 180 deg C 
    2. Grease a 2.3L capacity baking dish. 
    3. Melt the margarine in a pot or microwave and set aside. 
    4. Beat the sugar and eggs with electric beaters until thick and lemon coloured, then add the jam and mix through. 
    5. Add almond milk, margarine and vinegar to the wet mixture. 
    6. Sieve, or simply mix together the flour, crushed Weet-Bix™, baking soda and salt. 
    7. Add the dry ingredients to the wet mixture, and mix well. 
    8. Pour into the greased baking dish and bake until pudding is brown and well-risen. Depending on your oven and oven dish, this will be between 25-35 minutes. 
    9. In a pot, melt together the ingredients for the sauce on a low heat, and stir well. 
    10. Pour sauce evenly over pudding as soon as it comes out of the oven. 
    11. Leave to stand before serving to let the sauce soak into the pudding. Slice into 10 pieces and serve warm, topped with reduced fat vanilla yoghurt if you like. 


    When choosing a low-fat vanilla yoghurt, choose one that is low in added sugars

    Find a recipe

    Looking for more?

    Featured recipes