Malva pudding is a beloved South African dessert: a soft, apricot-scented sponge baked until golden, then drenched in a warm, buttery cream sauce that soaks into every bite. The “switch� in this version means you can bake it as one large pudding or as individual ramekins, and it works beautifully either way. This recipe delivers the classic sticky, caramelized texture with simple pantry ingredients and a foolproof sauce.
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 g) salt
- 2 tablespoons (30 g) unsalted butter, melted
- For the sauce:
- 1 cup (240 ml) heavy cream
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) hot water
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round baking dish or eight 6-ounce (180 ml) ramekins with butter.
- In a small bowl, combine the milk and vinegar. Let it sit for 5 minutes to make a quick buttermilk. It will look slightly curdled—that’s normal.
- In a large mixing bowl, beat the sugar, eggs, apricot jam, and vanilla extract together with an electric mixer on medium speed for 2–3 minutes, until pale and fluffy.
- Sift the flour, baking soda, and salt into the egg mixture. Add the melted butter and the milk-vinegar mixture. Beat on low speed until just combined—do not overmix. The batter will be thin.
- Pour the batter into the prepared dish or divide evenly among the ramekins. Bake for 30–35 minutes for ramekins, or 40–45 minutes for the large dish, until a toothpick inserted in the center comes out clean and the top is deep golden brown.
- While the pudding bakes, make the sauce. In a small saucepan over medium heat, combine the cream, butter, sugar, hot water, and vanilla. Stir 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. Pour the hot sauce evenly over the hot pudding. Let it stand for 10 minutes to absorb the sauce.
- Serve warm, spooning extra sauce from the bottom of the dish over each portion.
Tips
- Don’t skip the vinegar: It reacts with the baking soda to create a light, airy crumb. If you have real buttermilk, use 1 cup (240 ml) of it and omit the vinegar.
- Pour sauce while both are hot: The pudding must be hot when the sauce goes on—this lets it soak in properly. If the sauce cools, it will sit on top instead of penetrating.
- Use a deep dish: The pudding rises quite a bit, so choose a dish that’s at least 2 inches (5 cm) deep to prevent overflow.
- Check early for ramekins: Individual portions bake faster, so start checking at 25 minutes to avoid overbaking.
Serving Suggestions
Serve malva pudding warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of crème fraîche to balance the sweetness. It’s also lovely with a cup of rooibos tea or coffee. For a festive touch, dust with a little cinnamon or add a few fresh berries on the side.
Variations
- Apricot-Orange: Add 1 teaspoon of orange zest to the batter and replace the apricot jam with orange marmalade.
- Spiced Malva: Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the flour for a warm, aromatic twist.
- Chocolate Malva: Replace 2 tablespoons (15 g) of flour with unsweetened cocoa powder and add 1/4 cup (60 ml) of hot coffee to the sauce.
- Vegan Option: Use plant-based milk (add 1 teaspoon of lemon juice to it), a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), vegan butter, and coconut cream in the sauce. The texture will be slightly denser 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 as it chills. To reheat, spoon individual portions into a microwave-safe bowl and heat in 30-second bursts until warm, or place the whole dish in a 300°F (150°C) oven for 10–15 minutes. If it seems dry, add a splash of milk or cream before reheating. You can also freeze the baked pudding (without sauce) for up to 3 months; thaw overnight in the fridge, then pour the sauce over and reheat as directed.
Frequently Asked Questions
Can I make malva pudding ahead of time? Yes, you can bake the pudding and pour the sauce over it, then refrigerate for up to 2 days before serving. Reheat gently in the oven at 300°F (150°C) for 15–20 minutes. The pudding will absorb more sauce as it sits, so you might want to add a little extra cream or milk when reheating.
Why did my pudding turn out dry? This usually happens if the pudding is overbaked or if the sauce isn’t poured on while the pudding is still hot. Check the pudding at the minimum baking time and use a toothpick—if it comes out with a few moist crumbs, it’s done. Also, ensure you poke enough holes to let the sauce soak in.
Can I use a different jam? Absolutely. Apricot is traditional, but peach, mango, or even orange marmalade work well. Avoid jams with large fruit chunks, as they can create uneven texture. If you use a seedless jam, you’ll get a smoother sauce.
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 differ in flavor. Malva pudding uses apricot jam and vinegar for a tangy-sweet note, while sticky toffee pudding is made with chopped dates and a toffee sauce. They’re both delicious, but not identical.
Can I make this gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but the sauce will help keep it moist. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
How do I prevent the sauce from making the pudding soggy? The sauce is meant to soak in, so some sogginess is expected and desired. If you prefer a firmer texture, pour the sauce over just before serving, rather than letting it sit for 10 minutes. You can also reduce the sauce by simmering it longer to thicken it.
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