Malva Pudding
Malva Pudding Say it: MAL-vuh PUD-ing
Malva pudding is a beloved South African dessert consisting of a rich, moist sponge cake drenched in a creamy apricot-infused sauce. It originated in the Cape region and is a staple at braais, family gatherings, and festive tables across the country. The pudding has a sticky, caramelized top with a soft, spongy interior that soaks up the sweet sauce, creating an irresistibly comforting texture and flavor. A hint of apricot jam gives it a subtle fruity note that sets it apart from other baked puddings.
Malva Pudding
Malva Pudding
Pronounced MAL-vuh PUD-ing
- Serves
- 6
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Sauce
Method
Preheat oven to 350°F (175°C). Grease an 8x8-inch (20x20 cm) baking dish.
In a large bowl, beat the sugar and eggs together until pale and fluffy, about 3 minutes.
Mix in the apricot jam until fully incorporated.
In a separate bowl, sift together the flour, baking soda, and salt.
Combine the milk, melted butter, and vinegar in a small jug. Alternately fold the dry ingredients and the milk mixture into the egg mixture until smooth.
Pour the batter into the prepared dish and bake for 35-40 minutes until the top is golden and a skewer inserted in the center comes out clean.
While the pudding bakes, prepare the sauce. combine cream, sugar, butter, water, and vanilla in a saucepan. Bring to a gentle simmer, stirring until the sugar dissolves.
Remove the baked pudding from the oven and immediately poke holes all over with a fork or skewer.
Slowly pour the hot sauce over the hot pudding, allowing it to soak in. Let rest for 10 minutes before serving.
Serve warm.
Regional variants
Some modern versions add a splash of brandy or sherry to the sauce for extra depth. A few regional cooks incorporate a little ground ginger or orange zest in the batter.
Cook's notes
- The sauce may seem like too much liquid, but the pudding absorbs almost all of it, creating its signature moist texture.
- For best results, use smooth apricot jam without large fruit pieces.
- Reheat individual portions in the microwave for 20-30 seconds if serving the next day.
Serve with
Vanilla ice cream, whipped cream, or custard
Make ahead and storage
Can be baked and sauced a day ahead; store covered at room temperature or refrigerate up to 3 days. Reheat gently before serving.
