Malva pudding is a beloved South African dessert: a soft, spongy cake made with apricot jam and a creamy, caramelized sauce that soaks into every bite while it bakes. It works because the batter is simple to stir together, and the hot sauce poured over the warm pudding creates a rich, sticky texture that pairs perfectly with custard or ice cream. This recipe gives you the full ingredient list and method for a genuinely delicious, home-style malva pudding.
Ingredients
- 1 cup (240 ml) whole milk
- 1 teaspoon (5 ml) white vinegar or lemon juice
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon (20 g) smooth apricot jam
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) salt
- 2 tablespoons (30 g) unsalted butter, melted and cooled
- For the sauce:
- 1 cup (240 ml) heavy cream
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) hot water
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9-inch (23 cm) round or square baking dish, or an 8-inch (20 cm) square dish.
- In a small bowl, stir the vinegar into the milk and let it sit for 5 minutes. It will curdle slightly; this is the buttermilk substitute.
- In a large mixing bowl, beat the sugar and eggs together with an electric mixer for 2–3 minutes until pale and slightly thickened.
- Add the apricot jam and vanilla extract, then beat for another 30 seconds.
- In a separate bowl, whisk the flour, baking soda, and salt together.
- With the mixer on low, add half the flour mixture to the egg mixture, then half the soured milk, then the remaining flour, then the remaining milk. Mix just until combined after each addition.
- Fold in the melted butter with a spatula until the batter is smooth.
- Pour the batter into the prepared dish and bake for 35–40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- While the pudding bakes, make the sauce: in a small saucepan, combine the cream, butter, sugar, hot water, and vanilla. Heat over medium, stirring occasionally, until the butter melts and the sugar dissolves. Do not boil; just heat until hot and smooth.
- Remove the pudding from the oven and, while it is still hot, poke holes all over the top with a skewer or fork.
- Slowly pour the hot sauce evenly over the hot pudding. Let it stand for 15 minutes so the sauce soaks in.
- Serve warm, spooning extra sauce from the dish over each portion.
Tips
- Substitute for apricot jam: If you don’t have apricot jam, use peach or orange marmalade. The flavor will be slightly different but still delicious. Do not skip the jam entirely; it adds moisture and sweetness.
- Make ahead: You can bake the pudding and make the sauce a day ahead. Keep both refrigerated separately, then reheat the pudding in a 350°F (175°C) oven for 10–15 minutes and pour the reheated sauce over it just before serving.
- Common mistake: Do not overmix the batter after adding the flour. Overmixing develops gluten and makes the pudding tough instead of light and spongy.
- Baking dish size: Use a dish that holds about 6–8 cups (1.5–2 L). If the dish is too shallow, the batter may overflow; if too deep, the center may not cook through.
Serving Suggestions
Malva pudding is traditionally served warm with vanilla custard, pouring cream, or a scoop of vanilla ice cream. The cold custard or ice cream contrasts beautifully with the hot, sticky pudding. For a South African touch, serve it with a dollop of whipped cream sprinkled with cinnamon.
Variations
- Boozy malva: Add 2 tablespoons (30 ml) of brandy or sherry to the sauce after it comes off the heat.
- Citrus twist: Add 1 teaspoon of finely grated orange zest to the batter along with the jam.
- Spiced version: Add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the flour mixture.
- Dairy-free: Use oat milk or almond milk mixed with vinegar instead of dairy milk, and replace the butter in both the batter and sauce with a plant-based margarine. Use coconut cream instead of heavy cream. The texture will be slightly less rich but still very good.
Storage and Reheating
Store leftover malva pudding in an airtight container in the refrigerator for up to 4 days. The sauce will continue to soak in, making the pudding even stickier. To reheat, place a portion in a microwave-safe bowl and heat in 30-second bursts until hot, or reheat the whole dish in a 325°F (165°C) oven for 15–20 minutes. If the pudding seems dry after reheating, spoon a little extra warm milk or cream over it. You can also freeze the baked, unsauced pudding for up to 3 months; thaw overnight in the refrigerator, then reheat and add the sauce fresh.
Frequently Asked Questions
Can I make malva pudding without the vinegar? Yes, but the vinegar reacts with the baking soda to help the pudding rise and gives it a tender crumb. If you skip it, use 1 cup of buttermilk instead of the milk and vinegar combination.
Why is my malva pudding dry? It is likely overbaked or the sauce wasn’t poured over while the pudding was still hot. The pudding should be just set in the center; a toothpick should come out with a few moist crumbs, not completely clean. Also, make sure to pour the sauce evenly and let it rest for the full 15 minutes.
Can I reduce the sugar? You can reduce the sugar in the batter to ¾ cup (150 g) without major issues, but the sauce needs its full amount to caramelize properly. The pudding is meant to be very sweet; serving it with unsweetened custard helps balance it.
What is the difference between malva pudding and sticky toffee pudding? Malva pudding uses apricot jam and a cream-based sauce, while sticky toffee pudding uses chopped dates in the batter and a toffee sauce made with brown sugar. The textures are similar, but the flavors are distinct.
Can I bake this in individual ramekins? Yes, divide the batter among 8 buttered ramekins and bake at 350°F (175°C) for 20–25 minutes. Reduce the sauce amount slightly if you prefer less sauce per serving.
Do I have to serve it hot? Malva pudding is best served warm, but it can be eaten cold straight from the fridge if you like a denser, more fudgy texture. Most people prefer it warm, though.
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