Malva pudding is a beloved South African dessert: a soft, spongy cake made with apricot jam and a touch of vinegar, baked until golden, then drenched in a warm, creamy butter-and-cream sauce while still hot. This version uses ingredients you can easily find at a Spar or any well-stocked supermarket, and the result is a sticky, caramelized pudding that is pure comfort in a bowl.
Ingredients
- 1 cup (250 ml) whole milk
- 1 teaspoon (5 ml) white vinegar or lemon juice
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tablespoon (20 g) smooth apricot jam
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- ½ teaspoon (3 g) baking soda
- ¼ teaspoon (1.5 g) salt
- 2 tablespoons (30 g) unsalted butter, melted
- 1 teaspoon (5 ml) vanilla extract
For the sauce:
- 1 cup (250 ml) heavy cream (35% fat)
- ½ cup (115 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- ½ cup (125 ml) hot water
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (180°C). Butter a 9-inch (23 cm) square baking dish or a 2-quart (2 L) ovenproof dish.
- In a small bowl or measuring jug, combine the milk and vinegar (or lemon juice). Set aside for 5 minutes – it will curdle slightly, which is exactly what you want. This is your buttermilk substitute.
- In a large mixing bowl, beat the sugar and eggs together with an electric mixer on medium speed for 2–3 minutes, until pale and slightly thickened.
- Add the apricot jam, melted butter, and vanilla extract. Beat for another minute until well combined.
- Sift the flour, baking powder, baking soda, and salt into the wet mixture. Pour in the soured milk. Gently fold everything together with a spatula or mix on low speed just until no dry streaks remain. Do not overmix; the batter will be slightly thin.
- Pour the batter into the prepared dish. Bake for 35–40 minutes, until the top is deep golden brown and a skewer inserted into the center comes out clean.
- While the pudding bakes, make the sauce. In a small saucepan over medium heat, combine the cream, butter, sugar, hot water, and vanilla. Stir frequently until the butter melts and the sugar dissolves. Bring to a gentle simmer, then remove from heat.
- As soon as the pudding comes out of the oven, poke holes all over the top with a skewer or fork. Slowly pour the hot sauce over the entire surface. The pudding will absorb most of it.
- Let the pudding rest for 10–15 minutes before serving. It should be served warm, with the remaining sauce spooned over each portion.
Tips
- Don’t skip the vinegar: The vinegar reacts with the baking soda to give the pudding its characteristic light, airy texture. If you don’t have vinegar, lemon juice works just as well.
- Use good apricot jam: Smooth jam blends better than one with large fruit chunks. If you only have chunky jam, warm it slightly and strain it before adding.
- Pour the sauce while both are hot: The pudding must be hot from the oven and the sauce should be just off the boil. This ensures maximum absorption and a sticky, glossy top.
- Don’t overbake: A dry malva pudding is a sad one. Check at 35 minutes; the center should be just set, not firm.
Serving Suggestions
Serve malva pudding warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a splash of cold custard. The contrast between the hot, syrupy pudding and the cold, creamy accompaniment is what makes this dessert so irresistible. A dusting of cinnamon or a few toasted almond flakes on top adds a nice crunch.
Variations
- Rooibos Malva Pudding: Steep 2 rooibos tea bags in the hot water used for the sauce for 5 minutes, then remove the bags. This adds a subtle, earthy South African flavor.
- Chocolate Malva Pudding: Replace 2 tablespoons (16 g) of the flour with unsweetened cocoa powder. Add ½ cup (90 g) of dark chocolate chips to the batter before baking.
- Boozy Version: Add 2 tablespoons (30 ml) of brandy or Amarula liqueur to the sauce after it comes off the heat. Stir well.
- Individual Ramekins: Bake in 8 individual ramekins for 20–25 minutes instead of one large dish. Reduce the sauce slightly if you prefer less syrup.
Storage and Reheating
Store leftover malva pudding in an airtight container in the refrigerator for up to 4 days. The sauce will thicken and be absorbed further, but the pudding remains moist. To reheat, place a portion in the microwave for 30–60 seconds on high, or warm it in a covered oven-safe dish at 300°F (150°C) for 10–15 minutes. If it seems dry, splash a little extra milk or cream over the top before reheating. You can also freeze the baked, sauced pudding for up to 3 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I make malva pudding ahead of time? Yes. Bake and sauce the pudding, then let it cool completely. Cover and refrigerate for up to 2 days. Reheat in the oven at 300°F (150°C) for 15–20 minutes, covered, until hot all the way through. The flavor actually deepens overnight.
Why is my pudding dry? The most common cause is overbaking. The pudding should be just set in the center. Also, make sure you pour the hot sauce over the pudding immediately after it comes out of the oven, and poke enough holes for the sauce to penetrate.
Can I substitute the heavy cream in the sauce? Yes, you can use half-and-half or a can of evaporated milk, but the sauce will be thinner and less rich. Coconut cream works for a dairy-free version, though the flavor will change slightly.
Is malva pudding the same as sticky toffee pudding? They are similar in concept – both are moist sponge cakes with a warm sauce – but they are different desserts. Malva pudding uses apricot jam and vinegar, while sticky toffee pudding is made with chopped dates. The textures and flavors are distinct.
What if I don’t have baking soda? Baking soda is essential for the rise and texture. If you don’t have it, you can substitute 3 teaspoons of baking powder for the ½ teaspoon of baking soda, but you will also need to add ½ cup (120 ml) of plain yogurt or buttermilk to provide the acid. The texture will be slightly denser.
Can I use a different jam? Apricot is traditional, but you can experiment with peach, mango, or even orange marmalade. Each will give a slightly different fruit note, but the pudding will still work well.
Related
- Kosher Salt Baked Potatoes: Crispy Skin Recipe
- Island Creamery Mud Pie: Easy Frozen Dessert
- Sea Salt Sweet Potato Chips Recipe
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