South African
Malva Pudding
A warm South African malva pudding with a soft apricot-scented sponge and a buttery cream sauce poured over it while hot. Serve it the traditional way with warm custard so every spoonful is sticky, tender, and soaked through.
Watch it madeFatima Sydow Cooks · 7:00
Ingredients
- Cake flour1/2 cup
- Bicarbonate of soda1/2 tsp
- Fine salt1 pinch
- Large egg1
- White sugar1/3 cup
- Apricot jam1 tbsp
- Butter, melted1 tbsp
- Milk1/4 cup
- Brown vinegar or white vinegar1 tsp
- Butter, for the sauce2 tbsp
- Cream1/4 cup
- Milk, for the sauce2 tbsp
- White sugar, for the sauce1/4 cup
- Boiling water2 tbsp
- Vanilla extract1/2 tsp
- Warm custard, for serving1/2 cup
Method
- Heat the oven to 180°C and butter a small baking dish of about 500 ml capacity.
- Sift the cake flour, bicarbonate of soda, and salt into a bowl.
- In a separate bowl, beat the egg and sugar until pale, thick, and slightly foamy.
- Beat the apricot jam into the egg mixture until evenly combined.
- Stir in the melted butter, milk, and vinegar.
- Fold the sifted dry ingredients into the wet mixture until just smooth; the batter should be loose and pourable.
- Pour the batter into the prepared dish and bake for 28 to 35 minutes, until dark golden brown and springy in the centre.
- While the pudding bakes, combine the sauce butter, cream, milk, sugar, boiling water, and vanilla in a small saucepan.
- Warm the sauce over low heat, stirring until the butter has melted and the sugar has dissolved, then keep it hot without boiling hard.
- As soon as the pudding comes out of the oven, prick it all over with a skewer and slowly pour the hot sauce over the hot pudding.
- Let the pudding stand for 10 minutes so the sauce soaks in properly.
- Serve warm in bowls with warm custard spooned around or over the pudding.
Common questions
Can I substitute the apricot jam in malva pudding?
Yes. Peach, marmalade, or smooth berry jam can work, but keep the same amount. Choose a jam with a similar sweetness and texture. Avoid chunky jam, which can leave bits in the batter and bake unevenly.
How do I know when malva pudding is done baking?
Bake until deeply golden brown, springy in the centre, and a skewer comes out with a few moist crumbs, not wet batter. In a 500 ml dish, this usually takes 28 to 35 minutes at 180°C.
What are the most common mistakes when making malva pudding?
Overmixing after adding the flour can make it dense. Another common mistake is not beating the egg and sugar enough, which affects rise. Also, don’t pour cold sauce on a hot pudding; keep the sauce warm.
How should I store leftover malva pudding?
Cool it completely, then cover and refrigerate for up to 4 days. Store the sauce separately if possible. Reheat individual portions in the microwave or oven, adding a spoonful of sauce to keep it moist.
What is the best way to serve malva pudding?
Serve it warm, generously soaked with the hot sauce. It’s excellent with custard, cream, or vanilla ice cream. Let the pudding sit a few minutes after adding the sauce so it absorbs properly before serving.