Malva pudding is a beloved South African dessert—a soft, spongy cake made with apricot jam and a creamy, caramelized sauce that soaks into every bite. This version mirrors the one sold at Pick n Pay, a popular supermarket chain, so you can recreate that familiar, comforting sweetness at home. It’s simple to make, uses everyday ingredients, and is perfect for a cozy dessert or a special Sunday lunch.
Ingredients
- 1 cup (250 ml) all-purpose flour
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2.5 ml) salt
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tbsp (15 ml) apricot jam
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) butter, melted
- 1 cup (250 ml) milk
- 1 tbsp (15 ml) white vinegar
- For the sauce:
- 1 cup (250 ml) heavy cream
- 1/2 cup (115 g) butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (125 ml) water
- 1 tsp (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round or square baking dish with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the sugar and eggs together with an electric mixer until pale and creamy, about 2 minutes. Add the apricot jam and vanilla extract, and beat until combined.
- Add the melted butter and mix well.
- In a small jug, combine the milk and vinegar. Let it sit for 2 minutes—it will curdle slightly, which is fine. This is a simple buttermilk substitute.
- Alternately add the flour mixture and the milk mixture to the egg mixture, starting and ending with the flour. Mix until just combined—do not overmix.
- Pour the batter into the prepared dish and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be 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. Bring to a gentle simmer, then remove from heat.
- As soon as the pudding comes out of the oven, pour the hot sauce evenly over the top. The sauce will be absorbed as the pudding cools.
- Let the pudding rest for at least 10 minutes before serving. It is best served warm.
Tips
- Substitutions: If you don’t have apricot jam, use peach or orange marmalade. For a dairy-free version, use plant-based milk, vegan butter, and coconut cream, though the flavor will change slightly.
- Don’t skip the vinegar: The vinegar reacts with the baking powder to help the pudding rise and gives a tender crumb. If you have buttermilk, use 1 cup (250 ml) instead of the milk and vinegar.
- Common mistake: Overmixing the batter can make the pudding tough. Mix until the flour is just incorporated.
- Make ahead: You can bake the pudding a day ahead and pour the sauce over it just before serving. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard. The contrast of hot pudding and cold ice cream is classic. For a South African touch, serve with a spoonful of Amarula cream liqueur poured over the top (for adults of legal drinking age, please drink responsibly).
Variations
- Chocolate Malva: Replace 2 tablespoons (15 g) of flour with cocoa powder for a chocolate twist.
- Spiced Malva: Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the flour mixture for a warm, spiced flavor.
- Lemon Malva: Replace the apricot jam with lemon curd and add 1 tablespoon of lemon zest to the batter. Use lemon juice instead of vinegar in the milk mixture.
- Individual servings: Bake in ramekins for 20–25 minutes instead of a large dish, and reduce the sauce amount slightly.
Storage and Reheating
Store leftover malva pudding in an airtight container in the refrigerator for up to 4 days. The pudding will absorb more sauce as it sits, so it may become denser—this is normal. To reheat, spoon a little extra milk or cream over the top and warm in the microwave for 30–60 seconds, or in the oven at 350°F (175°C) for 10–15 minutes. You can also freeze the pudding (without sauce) for up to 3 months; thaw in the refrigerator overnight, then reheat with fresh sauce.
Frequently Asked Questions
Can I use self-raising flour instead of all-purpose? Yes, if you use self-raising flour, omit the baking powder and salt from the recipe. The texture will be similar.
Why is my pudding dry? This usually happens if you overbake it or don’t pour enough sauce over it while it’s hot. Make sure you pour the sauce immediately after removing from the oven, and check for doneness a few minutes early.
Can I make this without eggs? You can substitute each egg with 1/4 cup (60 ml) of unsweetened applesauce or a commercial egg replacer. The pudding 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, with no wet batter clinging to it. The top should be golden and spring back lightly when touched.
Can I use low-fat milk? Yes, but the pudding may be slightly less rich. Whole milk or even a splash of cream will give a more authentic, creamy texture.
Is malva pudding the same as sticky toffee pudding? They are similar, but malva pudding uses apricot jam and a cream-based sauce, while sticky toffee pudding uses dates and a toffee sauce. Both are delicious in their own way.
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