Malva pudding is a beloved South African dessert: a soft, sponge-like cake made with apricot jam and a touch of vinegar, baked until golden, then drenched in a warm, buttery cream sauce while still hot. The result is a deeply caramelized, sticky-sweet pudding with a tender crumb that soaks up the sauce beautifully. It’s simple to make with pantry staples and always feels like a comforting treat, perfect for cold evenings or festive gatherings.
Ingredients
- 1 cup (250 ml) whole milk
- 1 teaspoon (5 ml) white vinegar or lemon juice
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tablespoon (15 ml) apricot jam
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) salt
- 2 tablespoons (30 g) unsalted butter, melted
For the sauce:
- 1 cup (250 ml) heavy cream
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round or square baking dish (or an 8-inch square dish) with butter.
- In a small bowl, combine the milk and vinegar. Set aside for 5 minutes to sour (this mimics buttermilk).
- In a large mixing bowl, beat the sugar and eggs together until pale and slightly thick, about 2-3 minutes with an electric mixer.
- 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 the dry ingredients to the wet mixture, alternating with the soured milk, starting and ending with flour. Mix until just smooth—do not overmix.
- Stir in the melted butter until fully incorporated.
- Pour the batter into the prepared dish and bake for 35–40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- While the pudding bakes, make the sauce: in a small saucepan, combine the cream, butter, sugar, and vanilla. Heat over medium heat, stirring occasionally, until the butter melts and the sugar dissolves. Do not boil; just keep warm until the pudding is ready.
- As soon as the pudding comes out of the oven, pour the hot sauce evenly over the entire surface. The pudding will absorb the sauce as it cools.
- Let it rest for 10–15 minutes before serving, so the sauce soaks in and the pudding sets slightly.
Tips
- Substitutions: No apricot jam? Use peach or orange marmalade for a similar fruity note. For a dairy-free version, use plant-based milk (like oat or almond) and vegan butter, and replace the heavy cream with full-fat coconut cream—the texture will be slightly less rich but still delicious.
- Don’t skip the vinegar: The vinegar reacts with the baking soda to help the pudding rise and gives it a subtle tang that balances the sweetness. If you don’t have white vinegar, lemon juice works perfectly.
- Pour the sauce while hot: The pudding must be hot when you pour the sauce over it—this allows it to soak up the sauce properly, creating that signature sticky texture. If the pudding cools too much, the sauce will just sit on top.
- Check for doneness early: Ovens vary; start checking at 30 minutes. If the top is browning too quickly, loosely cover with foil for the last 10 minutes.
Serving Suggestions
Serve malva pudding warm, straight from the dish, with a scoop of vanilla ice cream, a dollop of thick cream, or a drizzle of custard. The cold creaminess contrasts beautifully with the warm, sticky pudding. It’s also lovely with a cup of rooibos tea or coffee.
Variations
- Spiced Malva: Add ½ teaspoon ground cinnamon and ¼ teaspoon ground cardamom to the flour for a warm, aromatic twist.
- Chocolate Malva: Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder and stir ½ cup (90 g) of dark chocolate chips into the batter before baking.
- Citrus Malva: Add 1 tablespoon of orange zest to the batter and replace the vanilla in the sauce with 1 teaspoon of orange blossom water.
- Boozy Malva: Add 2 tablespoons of brandy or sherry to the sauce after removing it from the heat—this is a popular festive variation.
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 it seems dry, add a splash of cream or milk before reheating. You can also freeze the pudding (without sauce) for up to 3 months; thaw overnight in the fridge, then reheat and pour fresh sauce over it.
Frequently Asked Questions
Can I make malva pudding ahead of time? Yes, you can bake the pudding a day ahead and keep it covered in the fridge. Reheat it in the oven at 300°F (150°C) for 15–20 minutes, then pour the warm sauce over it just before serving. The texture will be just as good.
Why is my pudding dry? Dryness usually happens if you overbake the pudding or don’t pour the sauce over while it’s hot. Make sure to pull it out as soon as a skewer comes out clean, and pour the sauce immediately. Also, measure your flour correctly—spoon it into the cup and level it off, rather than scooping.
Can I use self-rising flour instead of all-purpose? Yes, you can, but omit the baking soda and salt from the recipe, as self-rising flour already contains leavening and salt. The texture may be slightly less tender, but it will still work.
Is malva pudding the same as sticky toffee pudding? They are similar in that both are soaked with a warm sauce, but malva pudding uses apricot jam and vinegar for a distinct tang, while sticky toffee pudding is made with dates. The flavors are different, but both are deliciously sticky.
Can I make this gluten-free? Absolutely. Use a 1:1 gluten-free all-purpose flour blend (like one containing xanthan gum) in the same quantity. The texture will be slightly more crumbly, but it will still be soft and delicious.
How do I know when the pudding is done? Insert a skewer or toothpick into the center; it should come out clean or with just a few moist crumbs. The top should be a deep golden brown. If the skewer has wet batter, continue baking for 5 more minutes and check again.
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