Malva pudding is a beloved South African dessert—a soft, caramelized sponge cake soaked in a warm, buttery sauce. This version uses Ideal Milk (a sweetened condensed milk) to create a rich, creamy sauce that seeps into every bite, making the pudding irresistibly moist. It’s a comforting, crowd-pleasing dessert that’s surprisingly simple to make.
Ingredients
- 1 cup (240 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 1 large egg
- 1 tbsp (15 ml) apricot jam
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 g) unsalted butter, melted
- 1 cup (240 ml) whole milk
- 1 tbsp (15 ml) white vinegar
- 1 cup (240 ml) Ideal Milk (sweetened condensed milk)
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (100 g) granulated sugar (for sauce)
- 1 tsp (5 ml) vanilla extract (for sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round baking dish or an 8-inch (20 cm) square pan.
- In a small bowl, combine the milk and vinegar. Let it sit for 5 minutes to create a homemade buttermilk.
- In a large bowl, whisk together the flour, 1 cup sugar, baking soda, and salt.
- In another bowl, beat the egg, apricot jam, 1 tsp vanilla, and melted butter until smooth. Stir in the buttermilk mixture.
- Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.
- Pour the batter into the prepared dish. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The pudding should be golden brown and spring back when lightly pressed.
- While the pudding bakes, make the sauce: In a saucepan over medium heat, combine the Ideal Milk, heavy cream, 1/2 cup butter, and 1/2 cup sugar. Stir continuously until the butter melts and the sugar dissolves. Bring to a gentle simmer, then remove from heat and stir in the remaining 1 tsp vanilla.
- As soon as the pudding comes out of the oven, pour the hot sauce evenly over the top. The pudding will absorb the sauce—let it sit for 10 minutes before serving.
Tips
- Don’t skip the vinegar: It reacts with the baking soda to give the pudding its characteristic rise and tender crumb. If you don’t have vinegar, use lemon juice.
- Pour sauce while hot: The pudding must be hot when you add the sauce so it soaks in properly. If the sauce cools and thickens, reheat it gently before pouring.
- Substitute Ideal Milk: If you can’t find Ideal Milk, use any sweetened condensed milk. The sauce will be slightly less thick but still delicious.
- Check for doneness: Ovens vary—start checking at 25 minutes. Overbaking makes the pudding dry, and the sauce won’t compensate.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of extra sauce. It’s also lovely with a cup of rooibos tea or coffee. For a festive touch, add a sprinkle of cinnamon or a few toasted almond flakes.
Variations
- Chocolate Malva: Replace 2 tablespoons (15 g) of flour with unsweetened cocoa powder and add 1/4 cup (60 ml) of chocolate chips to the batter.
- Citrus Twist: Add 1 tablespoon (15 ml) of orange zest to the batter and replace the vanilla in the sauce with orange extract.
- Boozy Version: For adults, add 2 tablespoons (30 ml) of brandy or Amarula to the sauce after removing it from the heat.
Storage and Reheating
Store leftover pudding in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 30–60 seconds, or warm it in a 300°F (150°C) oven for 10 minutes. The pudding will absorb more sauce as it sits, so it may become denser—add a splash of milk or cream when reheating to restore moisture.
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. Reheat in the oven at 300°F (150°C) for 15–20 minutes before serving. It’s actually better the next day as the sauce soaks in further.
What is Ideal Milk? Ideal Milk is a brand of sweetened condensed milk popular in South Africa. It’s thicker and sweeter than evaporated milk. If you can’t find it, any sweetened condensed milk works perfectly.
Can I use low-fat milk? Whole milk gives the best texture, but you can use 2% or even skim milk. The pudding will be slightly less rich, but still delicious. Avoid using non-dairy milk unless you also adjust the acid and leavening.
Why did my pudding sink in the middle? This can happen if the oven door is opened too early or if the batter was overmixed. Make sure your oven is fully preheated and avoid opening the door during the first 20 minutes of baking.
Can I freeze malva pudding? Yes, freeze the baked pudding without the sauce for up to 3 months. Thaw overnight in the refrigerator, then reheat and pour the sauce over it. Alternatively, freeze with the sauce—it will keep for 2 months.
How do I prevent the sauce from curdling? Always use full-fat cream and butter, and keep the heat medium-low. Stir constantly. If it does curdle, whisk vigorously—it usually comes back together.
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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