Malva pudding is a beloved South African dessert – a moist, caramelized sponge cake baked in a sweet, buttery sauce that soaks into every bite. This scaled-up version serves 100 guests, perfect for weddings, large parties, or community events. It’s forgiving, can be made ahead, and always disappears fast.
Ingredients
- For the pudding:
- 12 cups (1.5 kg) all-purpose flour
- 6 cups (1.2 kg) granulated sugar
- 4 tbsp (60 g) baking powder
- 2 tsp salt
- 12 large eggs (about 600 g), at room temperature
- 4 cups (960 ml) whole milk
- 2 cups (480 ml) apricot jam (or smooth apricot preserves)
- 4 tbsp (60 ml) white vinegar
- 2 cups (4 sticks / 450 g) unsalted butter, melted and cooled
- 2 tsp vanilla extract
- For the sauce:
- 4 cups (800 g) granulated sugar
- 2 cups (480 ml) water
- 2 cups (4 sticks / 450 g) unsalted butter
- 2 cups (480 ml) heavy cream
- 2 tsp vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease three 12×18-inch (30×45 cm) baking pans with butter or non-stick spray. You can also line them with parchment for easier removal.
- Mix dry ingredients: In a very large bowl (or two large bowls), whisk together the flour, sugar, baking powder, and salt. Make sure there are no lumps.
- Combine wet ingredients: In a separate large bowl, beat the eggs lightly. Add the milk, apricot jam, vinegar, melted butter, and vanilla. Whisk until the jam is mostly dissolved and the mixture is smooth.
- Make the batter: Pour the wet mixture into the dry ingredients. Stir with a large spoon or whisk until just combined – do not overmix. The batter will be slightly lumpy, that’s fine.
- Divide and bake: Divide the batter evenly among the three prepared pans (about 8 cups / 2 kg per pan). Smooth the tops. Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. The internal temperature of the pudding should read 200°F (93°C) if you want to check with a thermometer (this is a cake, not a meat dish, but it ensures doneness).
- Make the sauce while the pudding bakes: In a large saucepan, combine the sugar, water, and butter. Heat over medium, stirring frequently, until the butter melts and the sugar dissolves. Bring to a gentle boil and let it bubble for 2 minutes. Remove from heat and stir in the cream and vanilla. The sauce will be thin – it thickens as it cools.
- Pour sauce over hot pudding: As soon as the pudding comes out of the oven, poke holes all over the surface with a skewer or fork. Pour the hot sauce evenly over each pan – use about 2 cups (480 ml) of sauce per pan. Let it soak in for at least 30 minutes before serving. The pudding will absorb most of the sauce and become sticky and caramelized.
- Serve warm: Spoon portions directly from the pan, or cut into squares and place on plates. Serve with extra sauce from the bottom of the pan.
Tips
- Make ahead: This pudding actually tastes better the next day. Bake it, pour the sauce over, and let it cool completely. Cover and refrigerate. Reheat in a 300°F (150°C) oven for 20–30 minutes before serving.
- Don’t skip the vinegar: The vinegar reacts with the baking powder to give the pudding its characteristic spongy texture. It doesn’t taste vinegary – it just helps the rise.
- Use a water bath (optional): If you want an extra moist pudding, place the baking pans in a larger roasting pan and add 1 inch of hot water around them. This steams the pudding slightly and makes it even softer.
- Scaling down: To make a smaller batch, simply divide all ingredients by 10 (for 10 guests) or by 20 (for 5 guests). Bake in a 9×13-inch pan for 30–40 minutes.
Serving Suggestions
Serve warm with vanilla ice cream, whipped cream, or a drizzle of extra sauce. For a large event, set up a self-serve station with a ladle for the sauce and a bowl of cream. You can also add a sprinkle of cinnamon or a few toasted almonds on top for crunch.
Variations
- Chocolate malva: Replace 1 cup (120 g) of the flour with cocoa powder and add 1 cup (170 g) of chocolate chips to the batter.
- Citrus twist: Add the zest of 4 oranges or lemons to the batter and use orange juice instead of half the milk.
- Boozy version (for adults): Add 1/2 cup (120 ml) of brandy or sherry to the sauce after it’s removed from the heat.
- Dairy-free: Use plant-based milk, vegan butter, and coconut cream in the sauce. The texture will be slightly different but still delicious.
Storage and Reheating
Store leftover malva pudding in an airtight container in the refrigerator for up to 4 days. The sauce will thicken and become syrupy – that’s normal. To reheat, place individual portions in the microwave for 30–60 seconds, or warm the whole pan in a 300°F (150°C) oven for 15–20 minutes. You can also freeze the pudding (with sauce) for up to 3 months. Thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I use self-rising flour instead of all-purpose flour and baking powder? Yes, you can substitute self-rising flour for the all-purpose flour and omit the baking powder and salt. The texture will be similar, but the pudding may rise slightly less.
Why did my pudding turn out dry? Malva pudding should be very moist. If it’s dry, you may have overbaked it, or you didn’t pour enough sauce over it while it was hot. Always poke holes and pour the sauce immediately after baking – the hot pudding absorbs the sauce better.
Can I make this in a slow cooker? Yes, you can cook the batter in a slow cooker on low for 3–4 hours, but the top won’t brown. Pour the sauce over and keep warm until serving. This works well for buffets.
How far ahead can I make this for an event? You can bake the pudding and pour the sauce over it up to 2 days in advance. Keep it refrigerated and reheat gently before serving. The sauce will soak in more, making it even better.
Can I reduce the sugar? Malva pudding is meant to be sweet and sticky. Reducing the sugar will change the texture and the sauce consistency. If you must, reduce the sugar in the sauce by 1/4 cup (50 g) and add a little more water, but expect a less caramelized result.
What if I don’t have apricot jam? You can use peach, mango, or even orange marmalade. The jam adds a subtle fruity note and helps with the stickiness. If you leave it out, add an extra 1/2 cup (120 ml) of milk to the batter.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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