Malva pudding is a beloved South African dessert—a warm, spongy cake made with apricot jam and a glossy, creamy sauce that soaks into every bite. It’s traditionally baked until golden and served hot, often with custard or ice cream. This recipe delivers the classic sticky-sweet texture and rich caramel notes that make it a comforting favorite.
Ingredients
- 1 cup (200 g) granulated sugar
- 2 large eggs (about 100 g)
- 1 tablespoon (15 ml) apricot jam (smooth or with small chunks)
- 1 teaspoon (5 ml) white vinegar
- 1 cup (240 ml) whole milk
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (5 g) baking powder
- ¼ teaspoon (1 g) salt
- For the sauce: ½ cup (120 ml) heavy cream
- For the sauce: ½ cup (115 g) unsalted butter
- For the sauce: ½ cup (100 g) granulated sugar
- For the sauce: ½ cup (120 ml) hot water
- For the sauce: 1 teaspoon (5 ml) 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) ovenproof dish.
- In a large mixing bowl, beat the sugar and eggs together with an electric mixer on medium speed until pale and fluffy, about 2–3 minutes. Add the apricot jam and vinegar, and mix until combined.
- In a small saucepan, warm the milk over low heat until it is just steaming (do not boil). Remove from heat.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, alternating with the warm milk, starting and ending with the flour. Mix until just combined—do not overmix.
- Pour the batter into the prepared 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 cream, butter, sugar, hot water, and vanilla. Heat over medium heat, stirring constantly, 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, poke holes all over the top with a skewer or fork. Pour the hot sauce evenly over the hot pudding. Let it stand for 10 minutes so the sauce soaks in.
- Serve warm, spooning extra sauce from the dish over each portion.
Tips
- Use full-fat milk and cream for the richest texture; low-fat versions will make the pudding less moist.
- Don’t skip the vinegar—it reacts with the baking soda to help the pudding rise and also balances the sweetness.
- If you don’t have apricot jam, substitute with peach or orange marmalade; the flavor will shift slightly but remain delicious.
- Pour the sauce while both pudding and sauce are hot—this ensures maximum absorption. If the pudding cools too much, the sauce won’t soak in as well.
Serving Suggestions
Serve malva pudding warm, straight from the dish, with a scoop of vanilla ice cream, a dollop of whipped cream, or traditional hot custard. The contrast of warm pudding with cold ice cream is especially delightful. For a South African touch, pair it with rooibos tea or coffee.
Variations
- Chocolate malva pudding: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder and add ½ cup (90 g) chocolate chips to the batter.
- Citrus twist: Add 1 tablespoon (15 ml) of orange zest to the batter and use orange juice instead of water in the sauce.
- Nutty version: Stir ½ cup (60 g) of chopped pecans or walnuts into the batter before baking.
- Boozy malva: Add 2 tablespoons (30 ml) of brandy or sherry to the sauce after removing it from the heat.
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 350°F (175°C) oven for 10–15 minutes. If it seems dry, drizzle a little extra cream or milk over the top before reheating. You can also freeze the baked, unsauced pudding for up to 3 months; thaw overnight in the fridge, 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. Store the baked pudding and sauce separately in the refrigerator, then reheat the pudding and pour the warm sauce over it.
Why is my malva pudding dry?
Overbaking is the most common cause. Check the pudding at 30 minutes and remove it as soon as a toothpick comes out clean. Also, ensure you pour the sauce immediately after baking while the pudding is still hot.
Can I use self-raising flour instead of all-purpose flour?
Yes, you can replace the all-purpose flour with 1 ½ cups (190 g) self-raising flour and omit the baking powder and salt. Keep the baking soda as is.
Is malva pudding supposed to be sticky?
Yes, the sauce creates a sticky, syrupy texture that is characteristic of malva pudding. If you prefer less sticky, reduce the sauce amount by half.
Can I make it without eggs?
You can try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), but the texture will be denser and less airy. The jam and vinegar help with moisture, but the result will differ from the traditional version.
What is the origin of malva pudding?
Malva pudding is a South African classic, likely of Dutch or Cape Malay origin, though its exact history is disputed. It became popular in the 20th century and is now a staple at South African braais (barbecues) and family gatherings.
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