Malva pudding is a beloved South African dessert: a soft, spongy cake made with apricot jam and a touch of vinegar, baked until golden, then drenched in a warm, creamy butter sauce that soaks into every crevice. It’s served warm, often with custard or vanilla ice cream, and its sticky, caramelized edges and tender crumb make it an irresistible comfort dessert. This recipe is straightforward and reliable, using everyday ingredients to create a truly memorable treat.
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 (20 g) apricot jam
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) 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
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking dish or a similar-sized casserole dish with butter.
- In a small bowl, combine the milk and vinegar (or lemon juice). Set aside for 5 minutes to create a homemade buttermilk. It will curdle slightly; that’s normal.
- In a large mixing bowl, beat the sugar and eggs together using an electric mixer or whisk until pale and slightly thickened, about 2 minutes.
- Add the apricot jam and vanilla extract, and beat until well combined.
- In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the egg mixture, alternating with the buttermilk mixture, starting and ending with the flour. Mix until just combined—do not overmix.
- Stir in the melted butter until the batter is smooth.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature of the cake should read about 200°F (93°C) if you want to check with an instant-read thermometer.
- While the pudding bakes, make the sauce: In a small saucepan, combine the heavy cream, butter, sugar, 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, pour the hot sauce evenly over the entire surface. The sauce will be absorbed 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 help the pudding rise and creates a tender crumb. If you don’t have vinegar, lemon juice works just as well.
- Pour the sauce while the pudding is hot: This is essential. The hot sauce is absorbed better into a hot pudding, creating that signature sticky texture. If the pudding cools too much, the sauce will sit on top instead of soaking in.
- Make it ahead: You can prepare the batter and keep it in the refrigerator for up to 24 hours before baking. Just bring it to room temperature for 30 minutes before baking, and add 5–10 minutes to the baking time.
- Substitute the jam: Apricot jam is traditional, but you can use peach, mango, or even orange marmalade for a different flavor twist.
Serving Suggestions
Malva pudding is best served warm, straight from the baking dish. The classic accompaniment is vanilla custard, but a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream also balances the sweetness beautifully. For an extra touch, sprinkle with a little cinnamon or serve alongside fresh berries to cut through the richness.
Variations
- Chocolate Malva Pudding: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder for a chocolate version.
- Spiced Malva Pudding: Add 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and a pinch of ground cloves to the dry ingredients for a warm, spiced flavor.
- Caramel Sauce: For a deeper, more caramelized flavor, substitute the sugar in the sauce with brown sugar.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. The texture will be slightly denser but still delicious.
Storage and Reheating
Store any leftover malva pudding in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave and heat in 30-second bursts until warm, or reheat the whole dish in a 350°F (175°C) oven for 10–15 minutes. If the pudding seems dry, drizzle a little extra warm cream or milk over it before reheating. You can also freeze the baked pudding (without the sauce) for up to 3 months; thaw overnight in the refrigerator, then reheat and add the sauce fresh.
Frequently Asked Questions
Can I make malva pudding without apricot jam? Yes, you can substitute with peach, mango, or even orange marmalade. The jam adds sweetness and moisture, but any similar preserve will work.
Why is my malva pudding dry? The most common reason is overbaking. Check the pudding at the 40-minute mark; it should be golden and springy to the touch. Also, make sure you pour the sauce over the pudding immediately after baking—it’s the sauce that makes it moist.
Can I reduce the sugar? Malva pudding is meant to be very sweet, but you can reduce the sugar in the batter to ¾ cup (150 g) and in the sauce to ⅓ cup (65 g) without drastically affecting the texture. The sauce will be slightly less syrupy.
What is the difference between malva pudding and sticky toffee pudding? Both are soaked puddings, but malva pudding uses apricot jam and vinegar, which gives it a distinct flavor and a lighter, more spongy texture. Sticky toffee pudding is made with dates and has a denser, more caramel-like flavor.
Can I use a different baking dish? Yes, you can use a 9-inch round cake pan or an 8×8-inch square dish. Just adjust the baking time accordingly—a wider dish will bake faster, a deeper one will take longer.
Is malva pudding served hot or cold? It is traditionally served hot or warm. The sauce is absorbed best when poured over a hot pudding, and the warm, sticky texture is part of its charm.
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