Malva pudding is a beloved South African dessert known for its spongy, caramelized texture and a warm, buttery sauce that soaks into every bite. Traditionally baked, this version achieves the same sticky-sweet result without an oven, using either a stovetop steamer or a slow cooker. It’s a forgiving, crowd-pleasing pudding that works beautifully for home cooks who don’t have an oven or simply want to free up oven space during a big meal.
Ingredients
- 1 cup (240 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 cup (125 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1/4 teaspoon (1.5 g) salt
- 1/2 cup (115 g) unsalted butter, melted and cooled slightly
- For the sauce:
- 1 cup (240 ml) heavy cream
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) hot water
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Prepare the sour milk: In a small bowl, combine the milk and vinegar or lemon juice. Stir and let sit for 5 minutes until it curdles slightly. This mimics buttermilk.
- Make the batter: In a large mixing bowl, whisk together the sugar and eggs until pale and slightly frothy, about 2 minutes. Beat in the apricot jam. Add the flour, baking soda, and salt, and stir until just combined. Pour in the melted butter and the soured milk, mixing until smooth. The batter will be thin.
- Prepare the steaming setup: Choose a large pot (at least 6 quarts) with a tight-fitting lid. Place a heatproof trivet, a small inverted ramekin, or a folded kitchen towel at the bottom to keep the pudding dish off the direct heat. Place a 2-quart (8-inch round or square) oven-safe dish or a large heatproof bowl on top of the trivet. Pour the batter into the dish and cover it loosely with a piece of parchment paper or foil (this prevents condensation from dripping onto the pudding).
- Steam on the stovetop: Pour boiling water into the pot, filling it about 1 inch up the sides of the pudding dish. Cover the pot with its lid. Bring the water to a gentle simmer over medium heat, then reduce to low. Steam for 1 hour 30 minutes, checking occasionally to ensure the water hasn’t boiled dry; add more boiling water if needed. The pudding is done when a skewer inserted in the center comes out clean.
- Make the sauce: While the pudding steams, combine the cream, butter, sugar, hot water, and vanilla in a small saucepan. Heat over medium-low, stirring, until the butter melts and the sugar dissolves. Do not boil. Keep warm.
- Soak the pudding: When the pudding is cooked, remove the dish from the pot. While still hot, poke holes all over the top with a skewer or fork. Slowly pour the warm sauce over the pudding, allowing it to soak in. Let it rest for 10 minutes before serving.
Tips
- Slow cooker method: To use a slow cooker, pour the batter into a greased 2-quart heatproof dish that fits inside your slow cooker. Place the dish in the slow cooker, add 1 cup of boiling water around it, cover, and cook on HIGH for 2 to 2 1/2 hours, until a skewer comes out clean.
- Don’t skip the sour milk: The acid in the vinegar or lemon juice reacts with the baking soda, helping the pudding rise and giving it its characteristic light texture. If you have buttermilk, use 1 cup (240 ml) of it instead.
- Check water levels: If steaming on the stovetop, check the water every 20-30 minutes. If it runs dry, add more boiling water immediately. Always use hot water to avoid lowering the temperature drastically.
- Make ahead: The pudding can be steamed a day ahead, but do not pour the sauce over it until ready to serve. Keep the pudding covered in the fridge, and reheat gently before adding the warm sauce.
Serving Suggestions
Serve this malva pudding warm, with a generous spoonful of the sauce from the bottom of the dish. It pairs beautifully with vanilla ice cream, custard, or a dollop of lightly sweetened whipped cream. The cold contrast against the warm, syrupy pudding is classic. For a South African touch, serve with a scoop of classic vanilla soft-serve.
Variations
- Chocolate malva: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder for a chocolate version. Add 1/4 teaspoon of instant coffee to the sauce for depth.
- Citrus twist: Add 1 tablespoon of grated orange zest to the batter and replace the vanilla in the sauce with 1 tablespoon of orange liqueur or orange juice.
- Spiced malva: Add 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cardamom, and a pinch of ground cloves to the flour mixture for a warming spice profile.
- Vegan adaptation: Use a plant-based milk (like oat or soy) soured with vinegar, replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water, and use vegan butter and coconut cream in the sauce. 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 3 days. The sauce will be absorbed, but the pudding will stay moist. To reheat, place a portion in a microwave-safe bowl and heat in 30-second bursts until warm, or reheat in a saucepan over low heat with a splash of milk or cream to refresh the sauce. You can also freeze the pudding (without the sauce) for up to 2 months; thaw overnight in the fridge, then reheat gently and add fresh sauce.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes. Place the batter in a heatproof dish, cover with foil, and set on a trivet inside the pressure cooker. Add 1 cup of water, seal, and cook on HIGH pressure for 40 minutes, then let the pressure release naturally for 10 minutes. Check with a skewer; it should come out clean.
Why is my pudding dense or heavy? Overmixing the batter can develop gluten, making it tough. Mix just until the flour is incorporated. Also, ensure your baking soda is fresh; if it’s old, it won’t provide enough lift. Finally, make sure the water is at a gentle simmer, not a rolling boil, which can make the pudding rubbery.
Can I skip the apricot jam? The jam adds a subtle fruity note and helps with browning. If you don’t have it, substitute with 1 tablespoon of honey, golden syrup, or even orange marmalade. If you skip it entirely, the pudding will still work but will be slightly less caramelized in flavor.
How do I know when the pudding is done? Insert a skewer or thin knife into the center; it should come out clean, with no raw batter clinging. The top should be springy to the touch. Because steaming is moist, the pudding may look slightly shiny, which is normal.
Can I make this in a microwave? Yes, but the texture will be less spongy and more like a microwave sponge cake. Pour the batter into a microwave-safe dish, cover with a microwave-safe lid or plate, and cook on HIGH for 5-7 minutes, checking at 1-minute intervals. The pudding will not caramelize the same way, but it’s a quick fix.
Is this the same as a self-saucing pudding? No. A self-saucing pudding has the sauce poured over the batter before cooking, creating a sauce layer underneath. Here, the sauce is added after cooking, so the pudding soaks up the sauce, becoming sticky and moist throughout. Both are delicious, but this method yields a more even distribution of sauce.
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