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, creamy sauce while still hot. The result is a sticky, caramelized pudding with a uniquely tender crumb that soaks up the sauce beautifully. It’s simple to make with pantry staples and always feels like a comforting, indulgent treat.
Ingredients
- 1 cup (240 ml) whole milk
- 1 tablespoon (15 ml) white vinegar or lemon juice
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tablespoon (20 g) apricot jam (smooth, no chunks)
- 1 teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons (30 g) unsalted butter, melted
- For the sauce:
- 1 cup (240 ml) heavy cream
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking dish or a 2-quart (2 L) casserole dish.
- In a small bowl, combine the milk and vinegar (or lemon juice). Let it sit for 5 minutes to create a quick buttermilk. It will thicken slightly and curdle—that’s normal.
- In a large mixing bowl, beat the sugar and eggs together with an electric mixer until pale and fluffy, about 2 minutes. Add the apricot jam and vanilla, and beat until combined.
- In a separate bowl, whisk the flour, baking soda, and salt. Add half of the dry ingredients to the egg mixture and mix on low speed until just combined. Then add the buttermilk mixture and mix until smooth. Finally, add the melted butter and mix until fully incorporated. The batter will be thin.
- Pour the batter into the prepared dish. Bake for 35–40 minutes, or until the top is deep golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
- While the pudding bakes, make the sauce: In a small saucepan over medium heat, combine the cream, butter, sugar, and vanilla. Stir frequently until the butter melts and the sugar dissolves, then bring to a gentle simmer. Cook for 2–3 minutes until slightly thickened. Remove from heat.
- As soon as the pudding comes out of the oven, pour the hot sauce evenly over the entire surface. Let it soak in for at least 10 minutes before serving. The pudding will absorb most of the sauce, creating a sticky, moist texture.
Tips
- Don’t skip the vinegar: The vinegar reacts with the baking soda to give the pudding its characteristic spongy texture. If you don’t have vinegar, lemon juice works just as well.
- Pour the sauce while both are hot: The pudding must be hot when the sauce goes on, so it absorbs the sauce properly. If the pudding cools, the sauce will just sit on top.
- Use smooth apricot jam: Chunky jam can create lumps in the batter. If you only have chunky, warm it slightly and strain out the fruit pieces.
- Make it ahead: The pudding actually improves if left to sit with the sauce for a few hours. You can bake it in the morning and pour the sauce over it, then reheat gently before serving.
Serving Suggestions
Serve malva pudding warm, with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard. The cold contrast of ice cream against the warm, sticky pudding is classic. It’s also delicious with a cup of rooibos tea or coffee.
Variations
- Spiced Malva: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground cardamom to the flour for a warm, aromatic twist.
- Chocolate Malva: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder and add ¼ cup (60 g) of chocolate chips to the batter.
- Citrus Malva: Add 1 tablespoon of grated orange zest to the batter and replace the vanilla in the sauce with 1 tablespoon of orange liqueur (or orange juice).
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Store leftover malva 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 10–15 minutes. If the pudding seems dry, add a splash of milk or cream before reheating. You can also freeze the baked, sauced pudding for up to 2 months; thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
Can I make malva pudding without eggs? Yes, you can use a commercial egg replacer or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The texture will be slightly denser, but it will still be delicious.
Why is my malva pudding dry? The most common reasons are overbaking or not pouring the sauce over while the pudding is still hot. Check the pudding at 30 minutes, and make sure you pour the sauce immediately after removing from the oven.
Can I use a different jam? Apricot jam is traditional, but you can substitute peach, mango, or even orange marmalade for a different flavor. Just make sure it’s smooth.
Is malva pudding the same as sticky toffee pudding? They are similar in that both are soaked with a sauce, but malva pudding uses apricot jam and vinegar, giving it a distinct tangy-sweet flavor and a lighter, spongier texture. Sticky toffee pudding is made with dates and has a denser, more caramel-like flavor.
Can I reduce the sugar? You can reduce the sugar in the batter to ¾ cup (150 g), but the sauce needs the full amount to achieve the proper sticky consistency. Reducing the sugar too much will change the texture and sweetness balance.
How do I know when it’s done? The top should be a deep golden brown, and a toothpick inserted in the center should come out with only a few moist crumbs clinging to it. If the toothpick comes out wet with batter, bake for another 5 minutes.
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