Malva pudding is a beloved South African dessert—a warm, spongy cake made with apricot jam and a creamy caramel sauce that soaks into every bite. This version is inspired by the style served at Nando’s, offering a rich, buttery sweetness with a hint of vanilla. It works beautifully because the hot sauce is poured over the just-baked pudding, creating a moist, sticky texture that’s irresistible with custard or ice cream.
Ingredients
- 1 cup (240 ml) whole milk
- 1 tablespoon (15 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 powder
- 1 teaspoon (5 g) baking soda
- ¼ teaspoon (1 g) salt
- 2 tablespoons (30 g) unsalted butter, melted
- For the sauce:
- 1 cup (240 ml) heavy cream
- ½ cup (100 g) granulated sugar
- ½ cup (115 g) unsalted butter
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round or square baking dish with butter.
- In a small bowl, combine the milk and vinegar. Let it sit for 5 minutes to create a homemade buttermilk. It will thicken slightly and curdle—that’s normal.
- In a large mixing bowl, beat the sugar and eggs together until pale and slightly fluffy, about 2 minutes. Add the apricot jam and vanilla extract, and mix until well combined.
- Sift the flour, baking powder, baking soda, and salt into the egg mixture. Stir gently until just combined—do not overmix.
- Pour in the melted butter and the milk-vinegar mixture. Fold everything together until you have a smooth batter.
- Pour the batter into the prepared baking dish. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- While the pudding bakes, make the sauce. In a small saucepan, combine the heavy cream, sugar, butter, and vanilla. Heat over medium-low, stirring occasionally, until the butter melts and the sugar dissolves. Do not let it boil—just warm it through. Keep it warm until the pudding is done.
- 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 sit for 10–15 minutes so the sauce soaks in.
- Serve warm, spooned into bowls with extra sauce from the bottom of the dish.
Tips
- Don’t skip the vinegar: The vinegar reacts with the baking soda to help the pudding rise and gives it a tender crumb. If you have real buttermilk, use 1 cup (240 ml) and omit the vinegar.
- Pour sauce while hot: The sauce must be poured over the pudding immediately after baking, while both are hot. This allows maximum absorption. If the pudding cools too much, it won’t soak up the sauce as well.
- Use good apricot jam: The jam provides both sweetness and a subtle fruity note. Choose a smooth jam, not one with large chunks of fruit, for a uniform texture.
- Adjust sweetness: If you prefer a less sweet dessert, reduce the sugar in the sauce to â…“ cup (65 g). The pudding itself is quite sweet, so this balances it well.
Serving Suggestions
Serve malva pudding warm, straight from the baking dish. It’s classic with a scoop of vanilla ice cream or a dollop of thick cream. For a more traditional South African touch, serve with custard—either homemade or from a carton. The warm, saucy pudding contrasts beautifully with cold, creamy accompaniments. You can also drizzle extra sauce over the top just before serving.
Variations
- Chocolate Malva: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder for a chocolate twist. Add ½ cup (90 g) of chocolate chips to the batter if desired.
- Citrus Malva: Add the zest of one orange or lemon to the batter along with the jam. This brightens the flavor and adds a fresh aroma.
- Boozy Malva: Stir 2 tablespoons (30 ml) of brandy or sherry into the sauce after it’s removed from the heat. This adds a warm, adult depth—perfect for a dinner party.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly denser, but it will still be delicious.
Storage and Reheating
Store any leftover malva pudding in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it chills. To reheat, place a portion in a microwave-safe dish and warm on medium power for 30–60 seconds, or until hot. You can also reheat the entire dish in a 350°F (175°C) oven for 10–15 minutes, covered with foil. If the pudding seems dry after reheating, drizzle a little warm milk or cream over it before serving.
Frequently Asked Questions
Can I make malva pudding ahead of time? Yes, you can bake the pudding a day ahead and let it cool completely without adding the sauce. Store it covered in the refrigerator. When ready to serve, reheat the pudding in the oven, then prepare the sauce and pour it over the hot pudding as directed. This works well for entertaining.
Why is my malva pudding dry? A dry pudding usually means it was overbaked or the sauce wasn’t poured over while both were hot. Check your oven temperature with an oven thermometer, and start checking for doneness at 30 minutes. Also, make sure to poke plenty of holes in the pudding before adding the sauce—this helps it absorb deeply.
Can I use a different jam? Absolutely. Apricot is traditional, but peach, mango, or even orange marmalade work well. If you use a jam with large fruit pieces, chop them finely before adding. The flavor will shift slightly, but the pudding will still be delicious.
Is malva pudding the same as sticky toffee pudding? They are similar in concept—both are warm, saucy puddings—but malva pudding uses apricot jam and vinegar, giving it a distinct tang and lighter texture. Sticky toffee pudding is made with chopped dates and has a denser, more caramel-like flavor. Both are wonderful, but they are different desserts.
Can I freeze malva pudding? Yes, you can freeze the baked pudding (without sauce) for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator, then reheat in the oven and add the sauce as directed. Freezing with the sauce can make the pudding soggy upon reheating.
What if I don’t have heavy cream for the sauce? You can substitute with half-and-half or whole milk, but the sauce will be thinner and less rich. To thicken it slightly, mix 1 tablespoon (8 g) of cornstarch with 2 tablespoons (30 ml) of cold milk and whisk it into the sauce while heating. Cook until it thickens slightly.
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