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 sauce soaks into the pudding, creating a moist, caramelized texture that is irresistible. This recipe is simple, uses everyday ingredients, and delivers a truly comforting dessert that works for any occasion.
Ingredients
- 1 cup (240 ml) whole milk
- 1 teaspoon (5 ml) white vinegar
- 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 (240 ml) heavy cream
- ½ cup (115 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- 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 similar-sized ovenproof dish.
- In a small bowl, combine the milk and vinegar. Set aside for 5 minutes to create a homemade buttermilk.
- In a large mixing bowl, beat the sugar and eggs together until pale and creamy, about 2 minutes. Add the apricot jam and vanilla extract, and mix well.
- Sift the flour, baking soda, and salt into the egg mixture. Add the melted butter and the milk-vinegar mixture. Stir gently until just combined; do not overmix.
- Pour the batter into the prepared baking dish. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is deep golden brown.
- 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. Keep warm.
- As soon as the pudding comes out of the oven, pour the warm sauce evenly over the hot pudding. Let it stand for 10 minutes to absorb the sauce before serving.
Tips
- Do not overmix the batter; a few lumps are fine. Overmixing develops gluten, making the pudding tough instead of soft.
- Pour the sauce over the pudding while both are hot. This ensures maximum absorption. If the pudding has cooled, reheat it in the oven for 5 minutes before adding the sauce.
- For a richer flavor, substitute half of the whole milk with buttermilk (just omit the vinegar).
- If you don’t have apricot jam, use peach or orange marmalade. The flavor will be slightly different but still delicious.
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 with cold cream is classic. For a South African touch, serve with a spoonful of crème fraîche.
Variations
- Add ½ cup (60 g) chopped pecans or walnuts to the batter for crunch.
- Stir in 1 teaspoon of ground cinnamon or mixed spice for a warm, spiced flavor.
- For a citrus twist, add the zest of one orange to the batter and replace the vanilla in the sauce with orange extract.
- Make it gluten-free by using a 1:1 gluten-free flour blend. The texture will be slightly denser but still delicious.
Storage and Reheating
Store leftover malva pudding in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat individual portions in the microwave for 30–60 seconds, or in a 300°F (150°C) oven for 10–15 minutes. The pudding can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
Frequently Asked Questions
Can I make malva pudding ahead of time? Yes, you can bake the pudding and prepare the sauce separately, then store both in the refrigerator. When ready to serve, reheat the pudding, pour the warm sauce over it, and let it stand for 10 minutes.
Why is my pudding dry? Dryness usually results from overbaking or not pouring the sauce over it while hot. Check the pudding at 30 minutes and remove it as soon as a toothpick comes out clean. Also, ensure the sauce is poured immediately after baking.
Can I reduce the sugar? The sugar is essential for the caramelized texture and sweetness. Reducing it too much may make the pudding less tender and the sauce thinner. You can reduce by ¼ cup (50 g) without major issues, but the dessert will be less sweet.
Is malva pudding the same as sticky toffee pudding? They are similar but not identical. Sticky toffee pudding uses dates, while malva pudding uses apricot jam and vinegar. The texture and sauce are comparable, but the flavor profiles differ.
Can I use a different jam? Yes, apricot is traditional, but peach, mango, or even strawberry jam can work. Keep in mind that the flavor will change accordingly.
Can I make this in a slow cooker? Yes, pour the batter into a greased slow cooker and cook on low for 2–3 hours, or until a toothpick comes out clean. Pour the sauce over and let it rest for 10 minutes before serving.
Related
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- How to Serve Stuffed Clams: A Step-by-Step Guide
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