Indulge in the rich, comforting warmth of South African Malva Pudding, a dessert that feels like a hug in every bite. With its golden, caramelized exterior and irresistibly moist, spongy interior, this pudding is a symphony of textures.
Infused with a luscious apricot jam and a hint of warmth from ginger, it’s a treat that balances sweetness with subtle depth. Best of all, this recipe comes together in just 15 minutes of prep, making it perfect for impromptu gatherings or a cozy night in.
The magic happens as it bakes for 40 minutes, filling your kitchen with an aroma of buttery, caramel bliss. Once out of the oven, it’s drenched in a velvety, creamy sauce that soaks into every nook, transforming it into an indulgent masterpiece.
Whether served warm or at room temperature, its decadent yet homely charm is sure to win hearts. This pudding isn’t just a dessert—it’s an experience that brings people together.
Ingredients for South African Malva Pudding
- Cake:
- ¾ cup (6fl oz/180ml) whole milk
- ½ cup (3oz/85g) dark brown sugar (light brown sugar works too)
- 2 large eggs
- 3 tablespoons apricot jam, strained (substitute with peach or orange marmalade if needed)
- 2 tablespoons (1oz/30g) butter, melted
- 1 teaspoon apple cider vinegar (white vinegar can be used as a substitute)
- 1½ cups (7½oz/213g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- A pinch of salt
- Sauce:
- ½ cup (4fl oz/120ml) heavy cream
- ½ cup (4fl oz/120ml) whole milk
- ½ cup (4oz/115g) butter
- ½ cup (4oz/115g) sugar
- ¼ teaspoon salt
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C) and butter an 8-inch (20cm) square baking dish.
- In a medium mixing bowl, whisk together the milk, brown sugar, eggs, apricot jam, melted butter, and vinegar until fully combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually combine this with the wet ingredients until thoroughly mixed.
- Pour the batter into the prepared baking pan and bake for 30-40 minutes, or until a knife inserted in the center comes out clean.
- While the pudding bakes, make the sauce: In a saucepan over medium heat, combine the cream, milk, butter, sugar, and salt. Heat until the butter is melted and the sugar is dissolved. Keep warm.
- Once the pudding is done, poke holes all over the hot pudding with a skewer. Pour the warm sauce evenly over the pudding.
- Let the pudding rest for at least 30 minutes to absorb the sauce.
- Serve warm with a scoop of vanilla ice cream. Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat before serving, either in a 300°F (150°C) oven or in the microwave.
Perfect Pairings: Sauce and Topping Ideas
While the warm caramel sauce is a classic match for Malva Pudding, you can elevate it further with a drizzle of salted caramel or a dollop of whipped cream.
For a fruity twist, try adding a spoonful of raspberry coulis or a sprinkle of fresh berries. If you’re feeling indulgent, a scoop of vanilla ice cream or a dusting of powdered sugar makes it extra special.
Storage and Reheating Tips
Store leftover pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 20-30 seconds or place the entire dish in a 300°F (150°C) oven for 10-15 minutes. For best results, add a splash of milk or cream before reheating to keep it moist.
Time-Saving Hacks for Busy Bakers
To save time, prepare the sauce while the pudding is baking—this way, it’s ready to pour as soon as the pudding comes out of the oven. You can also measure and mix the dry ingredients the night before, so all you need to do is combine them with the wet ingredients when you’re ready to bake. Pro tip: Use a skewer or fork to poke holes quickly and evenly for the sauce to soak in.
Recipe Variations to Try
For a nutty twist, add ½ cup of chopped pecans or almonds to the batter. If apricot jam isn’t your favorite, substitute it with orange marmalade or peach preserves. For a lighter version, swap the heavy cream in the sauce with half-and-half or coconut milk.
Essential Equipment Guidance
An 8-inch square baking dish is ideal for this recipe, ensuring even baking. Use a whisk to combine the wet ingredients smoothly and a silicone spatula to fold in the dry ingredients without overmixing. A small saucepan is perfect for making the sauce, and a skewer or fork is essential for poking holes in the pudding.
South African Malva Pudding
Ingredients
Cake
- ¾ cup whole milk
- ½ cup dark brown sugar
- 2 large eggs
- 3 tablespoons apricot jam, strained
- 2 tablespoons butter, melted
- 1 teaspoon apple cider vinegar
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- a pinch of salt
Sauce
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup butter
- ½ cup sugar
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) and butter an 8-inch (20cm) square baking dish.
- In a medium mixing bowl, whisk the milk, brown sugar, eggs, apricot jam, melted butter, and vinegar until fully combined.
- In another bowl, whisk together the flour, baking powder, baking soda and salt, and then combine with the wet ingredients until thoroughly combined.
- Pour into the prepared baking pan and bake for 30-40 minutes, until a knife inserted in the center comes out clean.
- Just before the pudding is done, make the sauce: in a saucepan over medium heat combine the cream, milk, butter, sugar, and salt and heat until the butter is melted and the sugar is dissolved.
- Once the pudding is done, poke holes all over the hot pudding with a skewer and then pour the warm sauce over the pudding. Allow resting for a minimum of 30 minutes.
- Serve warm with a scoop of vanilla ice cream. Store leftover pudding in the refrigerator in an airtight container for up to 3 days. Reheat before serving, either in a 300°F (150°C) oven or in the microwave.
