Malva pudding is a deeply caramelized, sponge-like dessert from South Africa, baked with a sweet, creamy sauce that soaks into the cake while it is still hot. Its sticky, toffee-like flavor and tender crumb make it a beloved comfort food, often served warm with custard or ice cream. This recipe recreates the classic version, with apricot jam and vinegar giving the pudding its signature tangy-sweet character.
Ingredients
- 1 cup (240 ml) whole milk
- 1 teaspoon (5 ml) white vinegar
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tablespoon (15 ml) apricot jam
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1/4 teaspoon (1.5 g) salt
- 2 tablespoons (30 g) unsalted butter, melted
- For the sauce:
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 g) unsalted butter
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round or square baking dish with butter.
- In a small bowl, combine the milk and vinegar. Let it sit for 5 minutes to create a homemade buttermilk. It will look slightly curdled—that’s normal.
- In a large mixing bowl, beat the sugar and eggs together until pale and slightly thickened, about 2 minutes. Add the apricot jam and vanilla extract, and mix until combined.
- Sift the flour, baking soda, and salt into the egg mixture. Stir gently until just combined—do not overmix.
- Pour in the melted butter and the milk-vinegar mixture. Fold everything together until you have a smooth batter.
- Pour the batter into the prepared dish. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the pudding bakes, make the sauce. In a small saucepan, combine the cream, sugar, butter, and vanilla. Heat over medium heat, stirring occasionally, until the sugar dissolves and the butter melts. Do not let it boil hard—just warm it through. Remove from heat.
- As soon as the pudding comes out of the oven, pour the hot sauce evenly over the entire surface. The pudding will absorb the sauce as it cools.
- Let it rest for 10–15 minutes before serving. The sauce should be mostly absorbed, leaving a moist, sticky crumb.
Tips
- Don’t skip the vinegar: The vinegar reacts with the baking soda to help the pudding rise and also gives the characteristic tang that balances the sweetness. If you don’t have white vinegar, use lemon juice in the same amount.
- Use full-fat cream: For the sauce, heavy cream (at least 36% fat) gives the richest, most luxurious texture. Light cream or half-and-half will make a thinner sauce that may not soak in as well.
- Pour sauce while hot: The pudding must be hot when you pour the sauce over it. If the pudding cools too much, it won’t absorb the sauce properly and will become soggy on top instead of evenly moist.
- Make ahead: You can bake the pudding a day ahead, but do not pour the sauce until just before serving. Reheat the pudding in the oven, then pour the warmed sauce over it.
Serving Suggestions
Serve malva pudding warm, straight from the baking dish, with a generous scoop of vanilla ice cream, a dollop of whipped cream, or classic South African custard. The cold contrast of the ice cream against the warm, sticky pudding is a perfect pairing. It also works well with a drizzle of extra cream or a sprinkle of cinnamon.
Variations
- Chocolate Malva: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder for a chocolate twist.
- Citrus Malva: Add 1 teaspoon of grated orange zest to the batter and replace the vanilla in the sauce with 1 tablespoon of orange liqueur or orange juice.
- Spiced Malva: Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the dry ingredients for a warm, spiced flavor.
- Vegan Version: Use plant-based milk (add 1 teaspoon of lemon juice to make it curdle), a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and vegan butter. Use coconut cream instead of heavy cream for the sauce.
Storage and Reheating
Store leftover malva pudding in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 30–45 seconds, or warm it in a 300°F (150°C) oven for 10 minutes. If the pudding seems dry, drizzle a little extra cream or milk over it before reheating. You can also freeze the baked, unsauced pudding for up to 3 months—thaw overnight in the fridge, then reheat and add the sauce fresh.
Frequently Asked Questions
Why is my malva pudding dry? This usually happens if you overbake it or if you don’t pour enough sauce over it. Check the pudding at 30 minutes and remove it as soon as a toothpick comes out clean. Also, make sure you pour the sauce over the entire surface while the pudding is still hot.
Can I make malva pudding without apricot jam? Yes, you can substitute the apricot jam with peach or orange marmalade. The jam adds a subtle fruity note and helps with the caramelization. If you omit it entirely, the pudding will be less sticky and slightly less sweet.
What is the difference between malva pudding and sticky toffee pudding? Both are moist, caramel-like puddings, but malva pudding uses vinegar and apricot jam, which give it a slight tang and a lighter texture. Sticky toffee pudding is made with chopped dates and usually has a denser, more intense toffee flavor.
Can I use self-rising flour instead of all-purpose flour? Yes, you can replace the all-purpose flour with 1 cup (125 g) self-rising flour and omit the baking soda and salt. The texture will be slightly different, but it will still work.
Why does the sauce not get absorbed? If the pudding is too cool when you pour the sauce, it won’t soak in. Make sure the pudding is piping hot and the sauce is warm. Also, poke a few holes in the pudding with a skewer before pouring the sauce to help it penetrate.
Can I bake malva pudding in individual ramekins? Absolutely. Reduce the baking time to 20–25 minutes, or until a toothpick comes out clean. The sauce amount will be enough for 8 small ramekins.
Related
- Marie Callender’s Chicken and Dumplings Bowl Copycat
- Matthews Stuffed Clams Recipe (Baked, Buttery, Easy)
- Meat Pasties Recipe: Classic Cornish Hand Pies
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).