Malva pudding is a beloved South African dessert that has become a firm favourite in UK kitchens. It’s a soft, sponge-like pudding made with apricot jam, which gives it a subtle fruity sweetness, and it’s baked until golden, then drenched in a hot creamy sauce while still warm. The result is a gloriously sticky, caramelised dessert that’s perfect for cold British evenings. This recipe is straightforward and uses everyday ingredients, making it an easy yet impressive treat.
Ingredients
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tablespoon (20 g) apricot jam
- 1 teaspoon white vinegar
- 1 cup (240 ml) milk
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons (30 g) unsalted butter, melted
- For the sauce:
- 1 cup (240 ml) heavy cream
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) boiling water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (180°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 until pale and creamy, about 2-3 minutes. Add the apricot jam and vinegar, and mix well.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Add half of the dry ingredients to the egg mixture, then half of the milk, and stir gently. Repeat with the remaining dry ingredients and milk, mixing just until combined.
- Stir in the melted butter until the batter is smooth. Pour the batter into the prepared dish and smooth the top.
- Bake for 35-40 minutes, or until the pudding is golden brown and a skewer inserted into the centre comes out clean. The top should feel springy to the touch.
- While the pudding bakes, make the sauce. In a small saucepan, combine the cream, butter, sugar, boiling water, and vanilla extract. Heat over medium heat, stirring constantly, 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 surface. The pudding will absorb the sauce as it cools. Let it stand for 10-15 minutes before serving.
Tips
- Don’t skip the vinegar: It reacts with the baking soda to help the pudding rise and gives it a slight tang that balances the sweetness. You won’t taste it in the final dish.
- Use good-quality apricot jam: The jam’s flavour is prominent, so choose one with a high fruit content. If you only have smooth jam, that’s fine; if it’s chunky, you can blend it briefly or leave it as is for texture.
- Pour the sauce while hot: The pudding must be hot when you add the sauce, so it absorbs the liquid properly. If the pudding has cooled, the sauce will just sit on top.
- Substitutions: For a dairy-free version, use plant-based milk, vegan butter, and coconut cream. The texture will be slightly different but still delicious. You can also replace the sugar with a golden caster sugar for a deeper caramel flavour.
Serving Suggestions
Serve malva pudding warm, straight from the dish, with a generous scoop of vanilla ice cream, a dollop of thick cream, or a spoonful of crème fraîche. It’s also wonderful with a drizzle of extra warm sauce or a sprinkle of toasted coconut. For a British twist, try it with custard – it’s a comforting combination that’s hard to beat.
Variations
- Chocolate Malva: Replace 2 tablespoons (15 g) of flour with cocoa powder and add ½ cup (90 g) of dark chocolate chips to the batter.
- Spiced Malva: Add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and a pinch of ground cloves to the dry ingredients for a warm, festive flavour.
- Citrus Malva: Stir in the zest of one orange or lemon into the batter, and replace the vanilla extract in the sauce with the juice of the same fruit.
- Boozy Malva: Add 2 tablespoons of brandy or sherry to the sauce after it’s removed from the heat. This is a lovely grown-up version for special occasions.
Storage and Reheating
Store any leftover malva pudding in an airtight container in the refrigerator for up to 3 days. The pudding will absorb the sauce and become even stickier. To reheat, place individual portions in the microwave for 30-60 seconds, or warm the whole dish in a 350°F (180°C) oven for 10-15 minutes, covered with foil to prevent drying out. If the pudding seems dry, add a splash of milk or water before reheating. You can also freeze the pudding (without the sauce) for up to 3 months; thaw overnight in the fridge, then reheat and add fresh sauce.
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 pour the sauce over just before serving. Store the baked pudding in the fridge and reheat it in the oven, then pour the freshly made sauce over the hot pudding.
Why is my malva pudding dry? This usually happens if the pudding is overbaked or if the sauce is not poured over while the pudding is still hot. Check the pudding at 30 minutes, and make sure the sauce is hot when you add it. Also, ensure you measure the flour correctly by spooning it into the cup and levelling it off.
Can I use self-raising flour instead of all-purpose? Yes, you can replace the all-purpose flour and baking powder with 1 ½ cups (190 g) of self-raising flour. Omit the baking powder and salt, but keep the baking soda.
Is malva pudding the same as sticky toffee pudding? They are similar in that both are sticky, sweet puddings, but malva pudding uses apricot jam and vinegar, giving it a lighter texture and a fruity note, while sticky toffee pudding is made with dates and has a denser, more caramel-like flavour.
Can I make this in a slow cooker? Yes, you can cook the batter in a slow cooker on low for 2-3 hours, but the top won’t brown. You can place a paper towel under the lid to absorb condensation, and then finish it under a hot grill for a couple of minutes to colour the top.
Can I reduce the sugar? You can cut the sugar by about a quarter, but keep in mind that the pudding’s texture and the sauce’s consistency may change. The sauce needs enough sugar to create that glossy, sticky texture.
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