Malva pudding is a beloved South African dessert made from a simple batter of flour, sugar, eggs, milk, and apricot jam, baked until golden and then drenched in a warm, buttery cream sauce. This easy method delivers the same sticky, caramelized, and utterly comforting result as the traditional version, but with streamlined steps that make it approachable for any home cook. The magic lies in the sauce, which soaks into the hot pudding to create a moist, tender crumb that’s impossible to resist.
Ingredients
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tablespoon (20 g) apricot jam
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120 ml) whole milk
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 1 teaspoon white vinegar
For the sauce:
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) unsalted butter
- 1/4 cup (60 ml) hot water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking dish or a similar-sized ovenproof dish.
- In a large mixing bowl, beat the sugar and eggs together with an electric mixer until pale and fluffy, about 2-3 minutes. Add the apricot jam and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the egg mixture, alternating with the milk, starting and ending with the flour. Mix until just combined.
- Stir in the melted butter and vinegar until the batter is smooth. The vinegar reacts with the baking soda to help the pudding rise and become light.
- Pour the batter into the prepared baking dish. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the pudding bakes, prepare the sauce. In a small saucepan, combine the heavy cream, sugar, butter, hot water, and vanilla extract. Heat over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved. Do not let it boil.
- 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 at least 15 minutes to allow the sauce to soak in.
- Serve warm, spooned into bowls with extra sauce from the bottom of the dish.
Tips
- Don’t skip the vinegar: The vinegar is essential for activating the baking soda, which gives the pudding its characteristic light texture. If you don’t have white vinegar, you can use apple cider vinegar or lemon juice.
- Pour the sauce while both are hot: The pudding must be hot when you pour the sauce over it, and the sauce should also be warm. This ensures maximum absorption and a moist, sticky result.
- Let it rest: Allowing the pudding to rest for at least 15 minutes after adding the sauce is crucial. This lets the sauce fully penetrate the crumb, making it soft and gooey rather than soggy.
- Substitute for apricot jam: If you don’t have apricot jam, you can use peach jam, orange marmalade, or even a spoonful of honey. The flavor will be slightly different but still delicious.
Serving Suggestions
Malva pudding is traditionally served warm, often with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard. The cold, creamy accompaniment contrasts beautifully with the warm, sticky pudding. It’s also wonderful with a sprinkle of cinnamon or a few toasted nuts for added texture.
Variations
- Chocolate Malva Pudding: Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder for a chocolatey twist.
- Boozy Malva Pudding: Add 2 tablespoons of brandy or sherry to the sauce for an adult version.
- Citrus Malva Pudding: Add the zest of one orange or lemon to the batter for a fresh, bright flavor.
- Gluten-Free Malva Pudding: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. The texture will be slightly denser but still delicious.
Storage and Reheating
Store any leftover malva pudding in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave for 30-60 seconds, or cover the whole dish with foil and warm in a 300°F (150°C) oven for 10-15 minutes. The pudding will absorb any remaining sauce as it sits, so it may become even stickier and more delicious. You can also freeze the baked, unsauced pudding for up to 3 months; thaw overnight in the refrigerator, then reheat and add the sauce fresh.
Frequently Asked Questions
Can I make malva pudding ahead of time? Yes, you can bake the pudding a day ahead, but it’s best to add the sauce just before serving. Prepare the pudding, let it cool, cover, and refrigerate. When ready to serve, reheat the pudding in the oven, make the sauce fresh, and pour it over the hot pudding.
Why is my malva pudding dry? A dry pudding usually means it was overbaked or the sauce wasn’t poured over while the pudding was hot enough. Check your oven temperature with an oven thermometer, and be sure to pour the sauce over the pudding immediately after it comes out of the oven.
Can I use low-fat milk or cream? Yes, you can use low-fat milk in the batter, but the sauce should use full-fat heavy cream for the best richness. Using a lower-fat cream may result in a thinner sauce that doesn’t coat the pudding as well.
What is the texture of malva pudding supposed to be? The texture should be spongy and moist, almost like a sticky toffee pudding. The top is slightly caramelized, and the inside is soft and tender, saturated with the buttery sauce.
Can I make this without eggs? Yes, you can use a commercial egg replacer or a mixture of 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg. The texture will be slightly different, but it will still be tasty.
Is malva pudding the same as sticky toffee pudding? They are similar in that both are moist, date-free puddings soaked in a sauce, but malva pudding uses apricot jam and vinegar, giving it a distinct flavor and a lighter, more spongy texture compared to the dense, date-based sticky toffee pudding.
Related
- Matthews Stuffed Clams Recipe (Baked, Buttery, Easy)
- Meat Pasties Recipe: Classic Cornish Hand Pies
- Michael Symon Pork Tenderloin Sandwich Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).