An epicurean adventure to: South Africa
Malva pudding truly is the ultimate baked dessert!
A caramelised, spongy, toffee-pudding-like dream that’s drenched in a rich, velvety cream sauce.
It's super easy to make, using just a handful of pantry staples you probably already have on hand.
A traditional South African malva pudding is served warm with custard, whipped cream or ice cream for pure, unadulterated comfort on a plate.
Haven't tried it yet? You're missing out!
Jump to:
Malva pudding used to be a well-kept secret in South Africa until 2019, when it made its debut on Britain’s Junior Bake-Off. Plus, Oprah’s chef, Art Smith, served it at her South African Leadership Academy for Girls in 2006, spreading the love even further.
Now, malva pudding’s got a huge global fan base, but it will always hold onto its roots in South Africa, with families sharing their own, often well-guarded takes on the recipe.
What's to love about this recipe
- Always bakes up perfectly - no sinking!
- Sweet, spongy and drenched in a creamy caramel sauce.
- Easy to make with simple pantry staples.
- Pairs perfectly with custard, cream or ice cream.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Sugars
For the baked pudding, you'll only need regular white, granulated sugar.
For the caramel sauce, we also use brown sugar (or muscovado sugar) because it adds a deeper, more complex flavour to the sauce.
Apricot jam
Apricot jam is a must-have ingredient in malva pudding, and we strongly recommend sticking with it instead of using another flavor.
If possible, go for a smooth-textured jam, but chunky apricot jam works just as well!
White vinegar and bicarbonate of soda (baking soda)
White vinegar and baking soda work together to help the pudding rise. Don’t skip or swap either ingredient - they’re essential!
Use a neutral white vinegar like white wine or cider vinegar.
Cream
We love using double cream (heavy cream) in any and all recipes, including malva pudding.
However, if your double cream is very thick (like Woolie's cream in South Africa, where you can stand a spoon up in it), then use regular single or whipping cream instead.
Take note of this Malva pudding quirk
The veterans of Malva puddings, the grannies, the aunts and those who came before them, have a saying (cue old lady voice): "A Malva pudding isn't a Malva pudding without a slight dip in the middle."
Note, a slight dip, not a big sinking crater!
While it rises well in the oven, it might dip a little when taken out, which is normal.
To try and minimise this from happening, ensure the pudding is thoroughly baked.
Test with a cake tester or skewer - it should come out clean.
The edges should also just begin to pull away from the sides. An underbaked pudding is more likely to sink.
What size baking dish?
This recipe makes about 6 generous servings.
We use a 24cm x 18cm x 5cm (9" x 7" x 2") dish, but anything ballpark similar works.
A slightly larger dish will give you a flatter pudding.
Step-by-step instructions
1. Preheat the oven to 180°C (350°F).
2. Prepare a medium baking dish, roughly measuring 18cm x 24cm x 5cm (9" x 7" x 2"), by greasing the bottom and sides with a thin layer of butter or cooking spray.
Make the sponge
3. Add the vinegar to the milk, stir and set aside.
4. Add the eggs, white sugar, softened butter and apricot jam to a large bowl.
5. Using an electric hand mixer, beat the mixture on high for about 3 minutes until light and fluffy, with no buttery lumps remaining.
6. Add the milk and vinegar mixture and beat until well combined.
7. In a separate bowl, sift together the plain flour, bicarbonate of soda and salt.
8. Add the dry ingredients to the wet mixture and beat on the lowest speed until just combined. Don’t overmix.
9. Pour the mixture into the prepared baking dish and bake for 25-30 minutes, or until a cake tester comes out perfectly clean. The edges should pull away slightly from the dish.
Make the sauce
10. About 10 minutes before the pudding is done, add the cream, evaporated milk, butter, brown sugar, white sugar and vanilla to a saucepan.
11. Heat the sauce over medium heat until the butter is melted and the sauce is warm. Be careful not to let it boil. Remove from the heat.
Assemble the pudding
12. As soon as the pudding comes out of the oven, use a cake tester or the tip of a sharp knife to poke a few holes across the surface.
13. Pour the hot cream sauce evenly over the pudding. Let it soak in for around 5-10 minutes before serving warm.
14. Serve warm with a generous helping of custard, whipped cream or vanilla ice cream.
Top Tips
Butter and egg prep
Use softened butter and room-temperature eggs for the pudding. This ensures they blend seamlessly with other ingredients.
Mind the dish size
Ensure your baking dish is not overly large. Using a dish that's just the right size prevents the pudding from dipping excessively in the centre.
Slight dips are characteristic of Malva puddings, but too large a dish can exaggerate this effect.
Whip it good
To achieve a good texture, beat the sugar, butter, eggs and jam mixture for a minimum of 3 minutes until it becomes light and creamy.
Whipping in air during this step contributes to the pudding's fluffiness.
Pour when hot
Pour the sauce over the pudding while both are still hot to ensure the sauce soaks in properly and creates that rich, indulgent texture throughout.
Variations
- Add 3-4 tablespoons of Kahlua, Amarula, Frangelico, cape Velvet or Bailey's to the sauce.
- Turn it into a Cape Brandy pudding by adding brandy to the sauce. If you didn't know, that's exactly what Cape Brandy pudding is, malva pudding with added brandy.
Serving suggestions
- Serve with custard or crème pâtissière.
- Vanilla ice cream.
- Whipped cream.
- Chopped nuts.
- Make the pudding in individual ramekins. The baking time will be much less, around 20 minutes.
How do you store, freeze and reheat Malva pudding?
If you have leftovers, store the Malva Pudding in an airtight container in the fridge for up to 3-4 days.
To freeze, place the cooled pudding in an airtight container. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating.
The best way to reheat Malva pudding is in the microwave. Place individual portions in a microwave-safe dish, cover with a damp paper towel to avoid drying and reheat for about 30-60 seconds or until warm.
Recipe
South African Malva Pudding
Equipment
- 1 Baking dish, roughly 24cm x 18cm x 5cm (9" x 7" x 2")
Ingredients
For the pudding
- 180 millilitre (¾ US cup) milk
- 1 teaspoon white vinegar - like white wine or cider vinegar
- 2 large eggs - at room temperature
- 150 grams (5.3oz) white sugar
- 90 grams (3.2) butter, softened - salted or unsalted
- 100 grams (3.5oz) fine apricot jam
- 120 grams (4.25oz) plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
For the sauce
- 120 millilitre (½ US cup) double cream - or single/whipping cream
- 120 millilitre (½ US cup) evaporated milk
- 100 grams (3.5oz) butter - salted or unsalted
- 4 tablespoons brown sugar
- 4 tablespoons white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C (350°F).
- Prepare a medium baking dish, roughly measuring 18cm x 24cm x 5cm (9" x 7" x 2"), by greasing the bottom and sides with a thin layer of butter or cooking spray.
Making the pudding
- Add the vinegar to the milk, stir and set aside.180 millilitre (¾ US cup) milk, 1 teaspoon white vinegar
- Add the eggs, white sugar, softened butter and apricot jam to a large bowl.2 large eggs, 150 grams (5.3oz) white sugar, 90 grams (3.2) butter, softened, 100 grams (3.5oz) fine apricot jam
- Using an electric hand mixer, beat the mixture on high for about 3 minutes until light and fluffy, with no buttery lumps remaining.
- Add the milk and vinegar mixture and beat until well combined.
- In a separate bowl, sift together the plain flour, bicarbonate of soda and salt.120 grams (4.25oz) plain flour, 1 teaspoon bicarbonate of soda, ½ teaspoon salt
- Add the dry ingredients to the wet mixture and beat on the lowest speed until just combined. Don’t overmix.
- Pour the mixture into the prepared baking dish and bake for 25-30 minutes, or until a cake tester comes out perfectly clean. The edges should pull away slightly from the dish.
Make the sauce
- About 10 minutes before the pudding is done, add the cream, evaporated milk, butter, brown sugar, white sugar and vanilla to a saucepan.120 millilitre (½ US cup) double cream, 120 millilitre (½ US cup) evaporated milk, 100 grams (3.5oz) butter, 4 tablespoons brown sugar, 4 tablespoons white sugar, 1 teaspoon vanilla extract
- Heat the sauce over medium heat until the butter is melted and the sauce is warm. Be careful not to let it boil. Remove from the heat.
Assemble the pudding
- As soon as the pudding comes out of the oven, use a cake tester or the tip of a sharp knife to poke a few holes across the surface.
- Pour the hot cream sauce evenly over the pudding. Let it soak in for around 5-10 minutes before serving warm.
- Serve with a generous helping of custard, whipped cream or vanilla ice cream.
Notes
Top Tips
Butter and egg prep
Use softened butter and room-temperature eggs for the pudding. This ensures they blend seamlessly with other ingredients.Mind the dish size
Ensure your baking dish is not overly large. Using a dish that's just the right size prevents the pudding from dipping excessively in the centre. Slight dips are characteristic of Malva puddings, but too large a dish can exaggerate this effect.Whip it good
To achieve a good texture, beat the sugar, butter, eggs and jam mixture for a minimum of 3 minutes until it becomes light and creamy. Whipping in air during this step contributes to the pudding's fluffiness.Pour when hot
Pour the sauce over the pudding while both are still hot to ensure the sauce soaks in properly and creates that rich, indulgent texture throughout.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Maureen says
Really good. Not at all what I was expecting, but really good. You're quite right, it is VERY sticky toffee pudding-ish, which is no bad thing at all. This will be served again.
Maretha Corbett says
Hi Maureen,
Thanks a bunch for the kind words! I'm so glad you enjoyed the malva pudding - it does have that sticky toffee pudding vibe, doesn't it? Rich and moreish! Excited that it'll make a return in your kitchen.
Maretha.
Alletta says
Like it
Maretha Corbett says
Hey Alletta!
Wonderful, so pleased you like the malva pudding! Thanks for the feedback.
Maretha.
Mehjabeen says
Hi this is what i have can i use an if yes whats bake time : 23× 22× 4,8cm
Maretha Corbett says
Hello Mehjabeen!
Your size dish is very similar in total volume to the one we are using, so it should work just fine! You can keep the baking times the same. Just test it with a skewer or tooth pick and make sure it's fully baked in the centre before removing it from the oven. Malva Puddings just LOVE to collapse in the middle, which
is quite normal, but you don't want it collapsing simply because it's not baked firm enough. A slight dent is expected.
Good luck and I hope it turns out well for you!
Maretha.
Mehjabeen says
Thanx now il be able to make as i know i got corect pan / dish
Maretha Corbett says
No problem! 🙂