southafricandessertvegetarianapricotbakedcomfort-food

Malva Pudding

Name: Malva Pudding
Prep time: 12 min
Cook time: 22 min
Total time: 42 min
Yield: 2
Cuisine: SouthAfrican
Ingredients: 15 g unsalted butter, melted; 50 g caster sugar; 1 medium egg; 30 g apricot jam; 60 ml milk; 60 g plain flour; 3 g bicarbonate of soda; 5 ml white vinegar; 1 pinch fine salt; 60 ml double cream; 60 ml milk; 40 g caster sugar; 20 g unsalted butter; 15 ml hot water; 5 g unsalted butter, for greasing

Malva Pudding is a soft, golden sponge with subtle apricot sweetness and a deeply comforting caramelised finish. Once baked, it is soaked with hot cream sauce until the crumb becomes moist, sticky, and irresistibly rich.

42 min

2 servings

572 kcal

SouthAfrican

Ingredients

Pudding batter

15 gunsalted butter, melted
50 gcaster sugar
1 mediumegg
30 gapricot jam
60 mlmilk
60 gplain flour
3 gbicarbonate of soda
5 mlwhite vinegar
1 pinchfine salt

Hot cream sauce

60 mldouble cream
60 mlmilk
40 gcaster sugar
20 gunsalted butter
15 mlhot water

For the dish

5 gunsalted butter, for greasing

Instructions

1
Preheat the oven to 180°C conventional (or 170°C fan). Grease a small 12-14 cm baking dish or 2 individual ramekins well so the pudding releases cleanly and the edges caramelise instead of sticking.
2
In a medium bowl, whisk the melted butter and caster sugar for the batter until glossy, then whisk in the egg until slightly thickened. Beat in the apricot jam until evenly combined.
3
Whisk the milk, white vinegar, and bicarbonate of soda together in a small cup; it will foam slightly. This helps create the pudding's characteristic light, tender crumb.
4
Add the plain flour and salt to the egg mixture, then pour in the milk mixture. Fold just until smooth and no dry flour remains; do not overmix or the sponge can turn heavy.
5
Pour the batter into the prepared dish. Bake for 20-22 minutes, until the top is deep golden brown, springy in the centre, and a skewer inserted in the middle comes out without wet batter.
6
While the pudding bakes, make the sauce. In a small saucepan, combine the double cream, milk, caster sugar, butter, and hot water. Heat gently, stirring, until the sugar dissolves and the butter melts completely. Do not boil hard; keep it steaming hot.
7
As soon as the pudding comes out of the oven, prick it all over with a skewer or thin knife. Slowly pour the hot cream sauce over the hot pudding in 2-3 additions, allowing each addition to soak in before adding the next.
8
Leave the pudding to rest for 8 minutes so the sauce is absorbed and the texture turns sticky and luscious. Serve warm, spooning any pooled sauce over each portion.

Nutrition per serving

572 kcal

Calories

Protein

68g

Carbs

30g

Fat

Fiber

Notes

•For an especially authentic flavour, serve with custard, vanilla ice cream, or lightly whipped cream.
•If using ramekins, start checking at 16-18 minutes because smaller puddings bake faster.
•Do not skip pouring the sauce over while both pudding and sauce are hot; this is what gives Malva Pudding its signature syrupy interior.

Background

Malva Pudding is one of South Africa's most beloved desserts, especially associated with home cooking and restaurant Sunday lunches. Its exact origins are debated, but it is widely linked to Cape Dutch culinary traditions and became famous for its warm, sticky sponge drenched in a rich sauce.

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