Malva Pudding

SouthAfrican apricot jam⏱ 42 min⚡ Vegetarian

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.

Nutrition · per serving

572kcal

7.7gProtein

68.2gCarbs

30.4gFat

0.8gFiber

2 servings

Ingredients

15 items

Pudding batter

unsalted butter, melted15 g

caster sugar50 g

egg1 medium

apricot jam30 g

milk60 ml

plain flour60 g

bicarbonate of soda3 g

white vinegar5 ml

fine salt1 pinch

Hot cream sauce

double cream60 ml

milk60 ml

caster sugar40 g

unsalted butter20 g

hot water15 ml

For the dish

unsalted butter, for greasing5 g

Tips

•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.

Steps

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.
5 g unsalted butter, for greasing
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.
15 g unsalted butter, melted50 g caster sugar1 medium egg30 g apricot jam
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.
60 ml milk5 ml white vinegar3 g bicarbonate of soda
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.
60 g plain flour1 pinch fine salt60 ml milk5 ml white vinegar3 g bicarbonate of soda
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.
60 ml double cream60 ml milk40 g caster sugar20 g unsalted butter15 ml hot water
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.
60 ml double cream60 ml milk40 g caster sugar20 g unsalted butter15 ml hot water
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.

Origin & History

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.

southafrican dessert vegetarian apricot baked comfort-food

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Steps

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.

5 g unsalted butter, for greasing

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.

15 g unsalted butter, melted50 g caster sugar1 medium egg30 g apricot jam

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.

60 ml milk5 ml white vinegar3 g bicarbonate of soda

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.

60 g plain flour1 pinch fine salt60 ml milk5 ml white vinegar3 g bicarbonate of soda

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.

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.

60 ml double cream60 ml milk40 g caster sugar20 g unsalted butter15 ml hot water

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.

60 ml double cream60 ml milk40 g caster sugar20 g unsalted butter15 ml hot water

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.