Malva pudding is a beloved South African dessert—a moist, caramelized sponge cake soaked in a warm cream sauce. This version mimics the popular Woolworths malva pudding, delivering the same sticky, sweet, and buttery flavor that makes it a dinner party favorite. It’s simple to make with pantry staples, and the sauce keeps it incredibly moist for days.
Ingredients
- 1 cup (250 ml) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) salt
- 1 cup (200 g) granulated sugar
- 2 large eggs (100 g), at room temperature
- 1 tbsp (15 ml) apricot jam
- 1 tsp (5 ml) white vinegar
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (120 ml) milk
- 1/2 cup (115 g) unsalted butter, melted
- For the sauce:
- 1 cup (250 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 g) unsalted butter
- 1 tsp (5 ml) vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) square baking dish or equivalent.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the sugar and eggs together until pale and slightly thickened, about 2 minutes. Add the apricot jam, vinegar, and vanilla; mix well.
- Alternately add the dry ingredients and the milk to the egg mixture, starting and ending with the dry ingredients. Stir until just combined—do not overmix.
- Fold in the melted butter until fully incorporated. Pour the batter into the prepared dish.
- Bake for 35–40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The pudding will rise and then sink slightly as it cools—this is normal.
- While the pudding bakes, make the sauce: in a small saucepan, combine the cream, sugar, butter, vanilla, and salt. Heat over medium, stirring occasionally, until the sugar dissolves and the butter melts. Do not boil. Keep warm.
- As soon as the pudding comes out of the oven, pour the hot sauce evenly over the top. Let it soak for at least 15 minutes before serving.
Tips
- For a richer flavor, use full-fat cream and butter. Low-fat substitutes will make the sauce thinner and less indulgent.
- Don’t skip the vinegar—it reacts with the baking powder to help the pudding rise and gives the characteristic slight tang that balances the sweetness.
- Pour the sauce over the pudding while it’s still hot; this ensures maximum absorption. If the sauce has cooled, reheat it gently.
- If you don’t have apricot jam, use peach or orange marmalade. The flavor will shift slightly, but it will still be delicious.
Serving Suggestions
Serve warm, spooned into bowls with the extra sauce from the dish. It’s classic with vanilla ice cream, custard, or a dollop of whipped cream. The cold creaminess contrasts beautifully with the warm, sticky pudding.
Variations
- Add 1/2 cup (60 g) chopped pecans or walnuts to the batter for crunch.
- Stir in 1/2 tsp ground cinnamon or cardamom for a spiced twist.
- Replace the cream sauce with coconut milk for a dairy-free version (use a dairy-free butter substitute as well).
- For a boozy version, add 2 tbsp (30 ml) brandy or sherry to the sauce after it’s off the heat.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pudding will absorb the sauce and become even more moist. To reheat, microwave individual portions for 30–60 seconds, or warm the whole dish in a 300°F (150°C) oven for 10–15 minutes. If the pudding seems dry, drizzle a little extra cream or milk over it before reheating. You can also freeze the baked, unsoaked pudding for up to 3 months; thaw overnight in the fridge, then pour the sauce over and bake as directed.
Frequently Asked Questions
Can I make malva pudding ahead of time? Yes, it’s actually better the next day. Prepare the pudding, pour the sauce over, and let it cool. Cover and refrigerate. Reheat in the oven or microwave before serving.
Why did my pudding sink in the middle? This is normal for malva pudding. The high sugar and butter content cause it to collapse slightly as it cools, which creates the perfect texture for soaking up the sauce. Don’t worry—it’s supposed to look like that.
Can I use self-rising flour instead of all-purpose? Yes, but omit the baking powder and salt. Use 1 cup (125 g) self-rising flour.
Is malva pudding gluten-free? Not as written, but you can substitute a 1:1 gluten-free flour blend. The texture will be slightly denser, but still delicious.
How do I know when the pudding is done? Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The top should be deep golden brown.
Can I reduce the sugar? You can cut the sugar in the batter to 3/4 cup (150 g), but the sauce needs the full amount for proper caramelization. Reducing it too much will make the pudding less sticky and sweet.
Related
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- Jeff Mauro Pork Tenderloin Sandwich: A Crispy Hoosier Classic
- Jeremiah Mud Pie Recipe: Rich & Decadent
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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