Malva pudding is a beloved South African dessert—a soft, caramelized sponge cake soaked in a warm cream sauce, traditionally served with custard or ice cream. This version takes it a step further by topping the pudding with a milk tart-inspired layer, combining the sticky sweetness of malva with the creamy, cinnamon-spiced flavor of South Africa’s other classic dessert. The result is a rich, comforting bake that’s perfect for cold evenings or special family dinners.
Ingredients
- For the pudding:
- 1 cup (240 ml) whole milk
- 1 teaspoon (5 ml) white vinegar
- 1 cup (200 g) granulated sugar
- 2 large eggs (50 g each, out of shell)
- 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
- 1/4 teaspoon (1 g) salt
- 2 tablespoons (30 g) unsalted butter, melted
- For the sauce:
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 g) unsalted butter
- 1 teaspoon (5 ml) vanilla extract
- For the milk tart topping:
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 2 large egg yolks (from 50 g eggs)
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon (1 g) ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking dish or equivalent (about 2 quarts).
- Make the buttermilk substitute: In a small bowl, combine the milk and vinegar. Let it sit for 5 minutes until it curdles slightly.
- In a large mixing bowl, beat the sugar and eggs together until light and fluffy, about 2 minutes. Add the apricot jam and vanilla extract, and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the egg mixture alternately with the buttermilk, starting and ending with the flour. Mix until just combined—do not overmix.
- Fold in the melted butter until evenly distributed. Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. The pudding will rise and then sink slightly as it cools—this is normal.
- While the pudding bakes, make the sauce: In a small saucepan, combine the cream, sugar, butter, 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, poke holes all over the top with a skewer or fork. Pour the warm sauce evenly over the hot pudding. Let it absorb for at least 15 minutes while you make the topping.
- Make the milk tart topping: In a medium saucepan, whisk together the milk, sugar, cornstarch, and egg yolks until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5–7 minutes. Remove from heat and stir in the vanilla and cinnamon.
- Pour the topping over the sauce-soaked pudding, spreading it evenly. Let it cool for 10 minutes, then dust with extra cinnamon if desired. Serve warm or at room temperature.
Tips
- Substitutions: No apricot jam? Use peach jam or orange marmalade. For a dairy-free version, use plant-based milk, cream, and butter, though the texture will be slightly less rich.
- Don’t skip the sauce soak: The sauce is what makes malva pudding sticky and moist. Pour it over the hot pudding so it absorbs fully—this is essential for the authentic texture.
- Make ahead: The pudding can be baked and sauced a day ahead. Keep it covered in the fridge, then reheat gently before adding the topping (or add the topping fresh just before serving).
- Common mistake: Overbaking the pudding will make it dry. Check at 30 minutes—it should be just set in the center. Also, don’t skip the vinegar-milk mixture; it reacts with the baking soda for lift.
Serving Suggestions
Serve this malva pudding warm, with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness. A cup of rooibos tea or coffee makes a perfect accompaniment. For a festive touch, sprinkle with chopped nuts or a drizzle of caramel sauce.
Variations
- Classic malva: Skip the milk tart topping and serve with custard or ice cream.
- Chocolate twist: Add 2 tablespoons (15 g) cocoa powder to the pudding batter for a chocolate-malva hybrid.
- Spiced version: Add 1/2 teaspoon ground cardamom or nutmeg to the milk tart topping for extra warmth.
- Individual servings: Bake in ramekins for 20–25 minutes—great for portion control.
Storage and Reheating
Store leftover malva pudding in an airtight container in the refrigerator for up to 4 days. The topping may soften the pudding further, which is fine. To reheat, microwave individual portions for 30–60 seconds, or warm the whole dish in a 300°F (150°C) oven for 10–15 minutes. You can also freeze the pudding (without the topping) for up to 3 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I make malva pudding without eggs? Yes, you can substitute each egg with 1/4 cup (60 g) applesauce or a commercial egg replacer. The texture will be a bit denser, but it will still be delicious.
Why did my pudding sink in the middle? This is normal for malva pudding—the sauce soak causes it to collapse slightly. It’s part of the dessert’s charm, so don’t worry.
Can I use store-bought milk tart filling? If you have a ready-made milk tart custard, you can spread it over the pudding after the sauce soak. However, homemade is fresher and more flavorful.
Is this dessert very sweet? Yes, malva pudding is known for being sweet. If you prefer less sugar, reduce the sugar in the sauce by 2 tablespoons (25 g) and use a slightly tart topping like plain yogurt.
Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend. The texture may be slightly crumblier, but it will work.
Do I have to let the pudding rest before serving? Yes, letting it rest for at least 15 minutes after adding the sauce helps the pudding absorb the liquid and makes it easier to slice. The topping also sets better if you wait.
Related
- Stuffed Clams in Shell: Step-by-Step Recipe
- Breaded Pork Tenderloin Sandwich Recipe
- How to Serve Stuffed Clams: A Step-by-Step Guide
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