Malva pudding is a beloved South African dessert—a soft, spongy baked pudding soaked in a warm, buttery caramel sauce. This egg-free version uses a clever combination of vinegar and baking soda to create the same tender, slightly sticky texture, so you don’t have to miss out if you’re avoiding eggs or have an allergy. It’s rich, comforting, and surprisingly simple to make with pantry staples.
Ingredients
- 1 cup (240 ml) whole milk
- 1 teaspoon (5 ml) white vinegar or apple cider vinegar
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) salt
- 2 tablespoons (28 g) unsalted butter, melted
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (15 ml) apricot jam (optional, for extra flavor)
- For the sauce:
- ¾ cup (180 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 baking dish or an 8×8-inch (20×20 cm) square pan.
- In a small bowl or measuring cup, combine the milk and vinegar. Set aside for 5 minutes to create a homemade buttermilk. It will look slightly curdled—that’s normal.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the melted butter, vanilla extract, and apricot jam (if using) to the flour mixture. Pour in the milk-vinegar mixture and stir until just combined. The batter will be thin and slightly lumpy, but avoid overmixing.
- Pour the batter into the prepared baking 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, make the sauce. In a small saucepan over medium heat, combine the heavy cream, butter, and sugar. Stir frequently until the butter melts and the sugar dissolves. Bring to a gentle simmer, then remove from heat and stir in the vanilla.
- As soon as the pudding comes out of the oven, pour the hot sauce evenly over the top. The pudding will absorb the sauce as it cools.
- Let the pudding rest for 10–15 minutes before serving. This allows the sauce to soak in and the pudding to set slightly.
Tips
- Don’t skip the vinegar: The vinegar reacts with the baking soda to create lift and tenderness, mimicking the role eggs usually play. Use white vinegar for a neutral taste or apple cider vinegar for a subtle tang.
- Use full-fat milk and cream: Lower-fat versions will make the pudding less rich and the sauce less silky. For a dairy-free option, use full-fat oat milk and coconut cream, but know the texture will be slightly different.
- Pour the sauce while both are hot: The pudding must be hot when you add the sauce, and the sauce should be warm. If either is cold, the sauce won’t soak in properly.
- Don’t overbake: The pudding should be just set but still moist. Overbaking will make it dry. Start checking at 30 minutes.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of extra sauce. The cold contrast of ice cream against the warm, sticky pudding is classic. You can also add a sprinkle of cinnamon or a few toasted nuts for crunch.
Variations
- Chocolate Malva: Replace 2 tablespoons (15 g) of flour with unsweetened cocoa powder and add ¼ cup (60 g) chocolate chips to the batter.
- Citrus Twist: Add 1 teaspoon of orange or lemon zest to the batter and use orange juice instead of milk in the sauce (reduce cream to ½ cup / 120 ml and add ¼ cup / 60 ml juice).
- Spiced Malva: Add ½ teaspoon of ground cinnamon, ¼ teaspoon of ground cardamom, and a pinch of nutmeg to the dry ingredients.
- 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 pudding in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; that’s fine. To reheat, place a portion in the microwave for 30–45 seconds, or warm the whole dish in a 300°F (150°C) oven for 10–15 minutes. You can also freeze the pudding (without sauce) for up to 2 months. Thaw overnight in the fridge, then reheat and pour the sauce over it fresh.
Frequently Asked Questions
Can I use a different type of vinegar? Yes, white vinegar and apple cider vinegar work best. Balsamic or red wine vinegar will change the flavor noticeably. You can also use lemon juice in the same amount.
Why is my pudding dry? It was likely overbaked. The pudding should be just set—check at 30 minutes. Also, make sure you pour the sauce over the pudding immediately after baking, while both are hot.
Can I make this vegan? Yes, use plant-based milk (like oat or soy) and a vegan butter substitute. For the sauce, use full-fat coconut cream instead of heavy cream. The texture will be slightly more custard-like but still delicious.
Can I reduce the sugar? You can reduce the sugar in the batter to ¾ cup (150 g) and the sauce to â…“ cup (65 g), but the pudding will be less sweet and the sauce less thick. It’s best to keep at least some sugar for the caramelization.
What if I don’t have apricot jam? You can omit it entirely, or replace it with any other jam or marmalade. Orange marmalade adds a lovely citrus note.
Can I bake this in individual ramekins? Yes, divide the batter among 6 ramekins and reduce the baking time to 20–25 minutes. The sauce amount stays the same.
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