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 cream sauce that soaks into every bite. Served with a generous pour of custard, it becomes a deeply comforting, caramel-sweet treat that’s perfect for cold evenings or Sunday dinners. This recipe delivers a truly indulgent version with extra custard, ensuring every spoonful is rich, saucy, and satisfying.
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 ½ cups (190 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ¼ teaspoon (1.5 g) salt
- 2 tablespoons (30 g) unsalted butter, melted
For the sauce:
- 1 cup (240 ml) heavy cream
- ½ cup (115 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) water
- 1 teaspoon (5 ml) vanilla extract
For the custard:
- 2 cups (480 ml) whole milk
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking dish or equivalent (about 2 quarts/2 liters).
- In a small bowl, combine the milk and vinegar. Set aside for 5 minutes to curdle slightly (this creates a buttermilk substitute).
- In a large mixing bowl, beat the sugar and eggs together until pale and creamy, about 2 minutes. Add the apricot jam and vanilla extract, and mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the egg mixture, alternating with the curdled milk, starting and ending with flour. Mix until just combined—do not overmix.
- Stir in the melted butter until fully incorporated. Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- While the pudding bakes, make the sauce: In a small saucepan, combine the cream, butter, sugar, water, and vanilla. Heat over medium heat, stirring occasionally, until the butter melts and the sugar dissolves. Do not boil; just keep warm until the pudding is ready.
- As soon as the pudding comes out of the oven, pour the warm sauce evenly over the hot pudding. Let it stand for 15 minutes so the sauce soaks in.
- While the pudding rests, make the custard: In a medium saucepan, heat the milk over medium heat until steaming (do not boil). In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually pour about ½ cup of the hot milk into the yolk mixture, whisking constantly, then pour the yolk mixture back into the saucepan.
- Cook the custard over medium-low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon, about 5–7 minutes. Remove from heat, stir in the vanilla, and strain through a fine-mesh sieve if desired. Cover with plastic wrap directly on the surface to prevent a skin from forming.
- Serve the malva pudding warm, with a generous ladle of custard poured over each portion.
Tips
- Don’t skip the vinegar: It reacts with the baking soda to give the pudding its characteristic light texture. If you don’t have white vinegar, lemon juice works just as well.
- Pour the sauce while the pudding is hot: The hot pudding absorbs the sauce better, making it moist and sticky. If the sauce has cooled, reheat it gently before pouring.
- Make custard ahead: Custard can be made a day in advance and refrigerated. Reheat gently on the stove or in the microwave, whisking to smooth it out.
- Don’t overbake: The pudding should be just set—overbaking makes it dry. Check at 30 minutes; if the top is browning too fast, loosely cover with foil.
Serving Suggestions
Serve malva pudding warm, straight from the baking dish, with a generous pour of custard. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra richness. For a traditional South African touch, enjoy it with rooibos tea or coffee.
Variations
- Chocolate Malva: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder for a chocolate version.
- Spiced Malva: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground cardamom to the dry ingredients for a warm, aromatic twist.
- Boozy Malva: Stir 2 tablespoons of brandy or sherry into the sauce after it’s removed from the heat.
- Vegan Malva: Use plant-based milk, vegan butter, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for the pudding; for the sauce, use coconut cream and vegan butter; for custard, use a plant-based milk and cornstarch only (no egg yolks).
Storage and Reheating
Store leftover malva pudding and custard separately in airtight containers in the refrigerator for up to 4 days. The pudding will absorb more sauce as it sits, so it may become denser—that’s normal. To reheat, spoon individual portions into a microwave-safe dish and heat in 30-second bursts until warm, or reheat in a 350°F (175°C) oven for 10 minutes. Custard can be reheated gently on the stovetop over low heat, stirring constantly; add a splash of milk if it’s too thick. Do not freeze the custard, as it may separate; the pudding itself can be frozen for up to 2 months, but thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use store-bought custard instead of making my own?
Absolutely. A good-quality vanilla custard from the store works perfectly and saves time. Just warm it gently before serving.
Why is my malva pudding dry?
This usually happens if the pudding is overbaked or if the sauce isn’t poured over while both are hot. Make sure to pour the sauce immediately after baking, and don’t skip the resting time—it allows the pudding to soak up the sauce.
Can I make malva pudding without eggs?
Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a substitute. The texture will be slightly denser but still delicious.
How do I prevent custard from curdling?
Always temper the egg yolks by slowly adding hot milk while whisking constantly. Cook over medium-low heat and stir continuously. If you see lumps, strain the custard immediately.
Can I double this recipe?
Yes, simply double all ingredients and use a larger baking dish (e.g., 9×13-inch). Increase the baking time by about 10 minutes, and check with a toothpick.
Is malva pudding supposed to be served hot or cold?
It’s traditionally served warm, with hot custard. Leftovers can be enjoyed cold, but reheating brings back the gooey texture.
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