Malva pudding is a classic South African dessert: a soft, caramelized sponge cake soaked in a warm cream-and-butter syrup. This shooter version layers the warm pudding with cold custard or cream in a small glass, making it an easy, impressive dessert for parties, braais, or holiday tables. It works because the contrast of warm, syrupy cake and cold, creamy topping is the whole point of the original dessert, just scaled down into a single, elegant serving.
Ingredients
- For the pudding:
1 cup (240 ml) all-purpose flour
1 tsp (5 g) baking soda
1/4 tsp (1 g) salt
1/2 cup (100 g) granulated sugar
1 large egg
1 tbsp (15 ml) apricot jam
1 tbsp (15 ml) melted butter
1 tsp (5 ml) white vinegar
1/2 cup (120 ml) milk - For the syrup:
1/2 cup (120 ml) heavy cream
1/2 cup (100 g) granulated sugar
1/4 cup (60 g) unsalted butter
1 tsp (5 ml) vanilla extract - For assembly:
1 cup (240 ml) cold custard, or lightly whipped cream
Ground cinnamon or cocoa powder, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, beat the sugar and egg until pale and slightly thick, about 2 minutes. Stir in the apricot jam, melted butter, and vinegar.
- Add half the dry ingredients to the wet mixture, then half the milk, and stir gently. Repeat with the remaining dry ingredients and milk. Mix just until combined; do not overmix. The batter will be thin.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown.
- While the pudding bakes, make the syrup. In a small saucepan over medium heat, combine the cream, sugar, butter, and vanilla. Stir until the sugar dissolves and the butter melts. Bring to a gentle simmer, then remove from heat.
- As soon as the pudding comes out of the oven, pour the hot syrup evenly over the entire surface. The pudding will absorb the syrup as it cools. Let it sit for at least 15 minutes so the syrup soaks in.
- To assemble the shooters, spoon or cut the warm pudding into small pieces and press them into the bottom of each shot glass or small glass, filling about one-third full. Drizzle a little extra syrup from the pan over the pudding if desired.
- Top each glass with a layer of cold custard or whipped cream, filling to the top. Dust with cinnamon or cocoa powder if using. Serve immediately while the pudding is still warm.
Tips
- Substitutions: No apricot jam? Use peach jam or orange marmalade. For a dairy-free version, use plant-based milk, vegan butter, and coconut cream in the syrup and topping; the texture will be slightly different but still delicious.
- Don’t skip the vinegar: The vinegar reacts with the baking soda to help the pudding rise and gives it a slightly tangy note that balances the sweetness. It doesn’t taste like vinegar in the finished dish.
- Soak time matters: The pudding needs at least 15 minutes to absorb the syrup. If you rush it, the cake will be dry inside. For a deeper soak, let it rest up to 30 minutes before assembling.
- Common mistake: Overmixing the batter makes the pudding tough. Stir just until the flour disappears; a few lumps are fine.
Serving Suggestions
These shooters are best served warm, so assemble them just before guests arrive. They work beautifully as a dessert course at a dinner party, a sweet addition to a dessert buffet, or as a fun treat for a braai (South African barbecue). Pair with coffee or a glass of dessert wine. For a festive look, use clear shot glasses so the layers show.
Variations
- Boozy version: Add 1–2 tablespoons of brandy, sherry, or Amarula liqueur to the syrup after removing it from the heat. This is a common South African twist.
- Chocolate malva: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder for a chocolate version.
- Citrus kick: Add 1 teaspoon of finely grated orange zest to the batter along with the jam.
- Layer with fruit: Add a thin layer of sliced strawberries, raspberries, or canned peaches between the pudding and the custard for freshness.
Storage and Reheating
Once assembled, shooters are best eaten within a few hours, as the custard or cream will soften the cake further. If you have leftover unassembled pudding, store it in an airtight container in the refrigerator for up to 4 days. To reheat, spoon individual portions into a microwave-safe dish and heat in 20-second bursts until warm, adding a splash of milk or cream if it seems dry. The syrup can be stored separately in a jar in the fridge for up to a week; reheat gently before using. Do not freeze assembled shooters, as the custard will separate.
Frequently Asked Questions
Can I make the pudding ahead of time? Yes, bake the pudding and pour the syrup over it, then let it cool completely and refrigerate it in the pan, covered, for up to 2 days. Reheat it in the oven at 300°F (150°C) for 10–15 minutes before assembling the shooters.
Can I use store-bought malva pudding? Yes, if you have a good store-bought version, you can skip the baking steps. Just warm it according to the package directions, then assemble the shooters as described.
What if I don’t have shot glasses? Use small dessert glasses, espresso cups, or even small mason jars. The shooters are meant to be a few bites, so any small, clear glass works well.
Can I make this without custard? Absolutely. Use lightly sweetened whipped cream, vanilla ice cream, or even a dollop of Greek yogurt. The key is the cold contrast to the warm pudding.
Why is my pudding dry? Either it was overbaked, or it didn’t get enough time to soak in the syrup. Make sure you pour the hot syrup over the hot pudding immediately after baking, and let it rest for at least 15 minutes. If it still seems dry, drizzle a little extra warm milk or cream over the pieces before assembling.
Can I double this recipe? Yes, this recipe scales easily. Use a 9×13-inch (23×33 cm) pan and increase the baking time by about 5 minutes. The syrup amount can be doubled as well.
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