Malva pudding is a beloved South African dessert—a soft, spongy baked pudding soaked in a warm, buttery caramel sauce. This easy mix version uses everyday ingredients and a simple method, delivering the same rich, sticky-sweet result with minimal fuss. It’s perfect for a cozy weeknight treat or a special Sunday dinner.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tablespoon (15 ml) apricot jam
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk
- 2 tablespoons (30 g) unsalted butter, melted
- For the sauce:
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking dish or similar 2-quart (2 L) ovenproof dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the sugar and eggs together with an electric mixer until pale and slightly thickened, about 2 minutes. Add the apricot jam, vinegar, and vanilla extract, and beat until combined.
- Add the dry ingredients to the egg mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined—do not overmix. Stir in the melted butter until smooth.
- Pour the batter into the prepared dish and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- While the pudding bakes, make the sauce: In a small saucepan, combine the cream, sugar, butter, and vanilla. Heat over medium heat, stirring frequently, until the butter melts and the sugar dissolves. Bring to a gentle simmer, then remove from heat. Keep warm.
- As soon as the pudding comes out of the oven, pour the warm sauce evenly over the hot pudding. Let it stand for 10 minutes to allow the sauce to soak in.
- Serve warm, spooned into bowls with extra sauce from the dish.
Tips
- Don’t skip the vinegar: The vinegar reacts with the baking soda to help the pudding rise and gives it a tender crumb. It won’t taste sour in the finished dish.
- Use full-fat cream: Heavy cream (at least 36% fat) makes the richest sauce. You can substitute half-and-half, but the sauce will be thinner and less indulgent.
- Soak while hot: Pour the sauce over the pudding immediately after baking—the hot pudding absorbs the sauce better, creating that signature sticky texture.
- Make ahead: You can prepare the batter a few hours ahead and refrigerate it, but bake right before serving for the best texture. The sauce can be made a day ahead and reheated gently.
Serving Suggestions
Serve malva pudding warm, straight from the baking dish, with a generous spoonful of the caramel sauce. It pairs beautifully with vanilla ice cream, whipped cream, or a dollop of crème fraîche to cut the sweetness. For a South African touch, serve with custard.
Variations
- Chocolate Malva Pudding: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder and add 1/2 cup (85 g) dark chocolate chips to the batter.
- Citrus Twist: Add 1 teaspoon of orange zest to the batter and replace the vanilla in the sauce with 1 tablespoon (15 ml) of orange liqueur or orange juice.
- Spiced Malva: Stir 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg into the dry ingredients.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture will be slightly more delicate but still delicious.
Storage and Reheating
Store leftover malva pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a microwave-safe bowl and heat in 30-second bursts until warm, or reheat the whole dish in a 300°F (150°C) oven for 10–15 minutes. The sauce will thicken as it cools; you can loosen it with a splash of milk or cream when reheating. Freeze the pudding (without sauce) for up to 2 months, then thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I make malva pudding without apricot jam? Yes, you can substitute with peach jam, orange marmalade, or even honey. The jam adds a subtle fruity note and helps with color, but the pudding will still work with a simple sugar syrup.
Why is my pudding dry? Overbaking is the most common cause. Check the pudding at 30 minutes and remove it as soon as a toothpick comes out clean. Also, make sure to pour the sauce over immediately—the pudding needs that soaking time to become moist.
Can I use a different pan? Yes, you can use a round 9-inch cake pan or a loaf pan, but adjust the baking time. A deeper pan will need a few extra minutes; a shallower one will bake faster. Just test with a toothpick.
Can I reduce the sugar? The sugar is essential for the caramelization and texture. You can reduce it by about 1/4 cup (50 g) in the batter, but the sauce needs the sugar to achieve the right consistency. If you cut it too much, the sauce will be thin.
Is malva pudding served hot or cold? It is traditionally served hot, straight from the oven, so the sauce is warm and the pudding is soft. It is also delicious at room temperature, but not cold from the fridge—reheat if you have leftovers.
Can I make this in a slow cooker? Yes, you can cook the batter in a greased slow cooker on high for 2–3 hours, until a toothpick comes out clean. Pour the sauce over the top and let it sit for 10 minutes before serving.
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