An epicurean adventure to: South Africa
Malva pudding stands as the pinnacle of all baked desserts.
If you're yet to discover this hugely popular, classic South African pudding, let us paint you a picture:
What is Malva pudding?
Malva pudding is a caramelised, spongy dessert, generously soaked in a velvety, rich cream sauce. It's served with custard, whipped cream or a scoop of ice cream.
It's like the southern cousin of Sticky Toffee Pudding, always vying for the title of 'best baked pudding'.
This incredibly indulgent dessert is super easy to make, using simple, everyday ingredients.
Fun fact - For many, many decades, this incredible pudding remained a well-kept secret among South Africans. However, in 2019, Britain's Junior Bake-off show introduced malva pudding as part of one of their challenges and off it went!
It also became well-known in the United States after being served by Art Smith, Oprah Winfrey's chef, during a Christmas dinner in 2006 at the Oprah Winfrey Leadership Academy for Girls in South Africa.
Since then, it has gained quite a global following!
South African Malva pudding can be made in different ways and each family has its own special recipe.
In our version, we use dark brown sugar in the sauce for a rich, caramel flavour. Instead of evaporated milk, we go all out and use cream for a more indulgent touch.
Jump to:
- What is Malva pudding?
- Fast facts - South Africa
- What's to love about this recipe
- Key ingredient notes and substitutions
- Take note of this Malva pudding quirk
- What size baking dish do you need for this Malva pudding recipe?
- How to make South African Malva pudding
- Top Tips for Malva pudding success!
- Variations
- Serving suggestions
- How do you store and reheat Malva pudding?
- What does Malva pudding mean anyway?
- More South African desserts
- Recipe
Fast facts - South Africa
| Location | Southernmost tip of the African continent. It is bordered by Namibia, Botswana, Zimbabwe, Mozambique, Eswatini (formerly Swaziland) and Lesotho. |
| Capital | Pretoria. |
| Language | South Africa has 11 official languages, including English, Afrikaans, Zulu, Xhosa, Sotho, Tswana, Pedi, Venda, Tsonga, Swati, and Ndebele. English is widely spoken and is the language of business, while Zulu and Xhosa are the most commonly spoken African languages. |
| Population | Circa 60.2 million |
| Trivia | In South Africa, nature boasts a huge, vibrant canvas - Expansive deserts, shimmering wetlands, rustling grasslands, whispering bushlands and lively forests. Mighty mountains stand tall and vast escarpments sing tales of time. Each vista paints a vivid picture, telling stories of the country's diverse beauty. |
What's to love about this recipe
- It's an irresistibly tasty, sweet, spongy dessert with a rich caramel sauce that oozes indulgence.
- Despite its gourmet taste, the recipe uses no fancy ingredients and is simple to prepare.
- It can be enjoyed with a variety of accompaniments like custard, whipped cream or ice cream.
- A traditional South African dessert with a rich history and cultural heritage.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Butter
You can use salted or unsalted butter. If you choose salted butter, you can skip the quarter teaspoon of salt in both the pudding and sauce recipes if you wish.
The 30g butter used in the pudding part, should be softened at room temperature.
Sugars
For the baked pudding, you'll require white, granulated sugar.
But for the caramel sauce, you'll need dark brown sugar or muscovado sugar. If needed, you can replace dark brown sugar with light brown sugar.
Apricot jam
Apricot jam is an essential component in any malva pudding recipe. We highly recommend using apricot jam without substituting it for a different flavour.
Opt for a fine-textured jam if you can. However, a chunkier apricot jam variety can also be used.
White vinegar and bicarbonate of soda (baking soda)
When used in baking, combining an acid like white vinegar with bicarbonate of soda creates a leavening effect in the dough, helping it rise. It's important not to leave out or replace either ingredient.
Any reasonably neutral-flavoured white vinegar will work well, such as white wine vinegar or cider white vinegar.
Brown vinegar can be used but with a caveat.
Brown vinegar in South Africa, for example, is quite neutral and fine to use in this recipe. However, brown vinegar in the UK, known as malt vinegar, has a stronger, distinct taste that might not suit malva pudding.
So, if preparing this dish in the UK, white vinegar is a better option.
Single cream
Double cream is superb, but it tends to be too thick for malva pudding sauce.
Single cream is the recommended choice for the sauce.
However, if using double cream, adding 2-3 tablespoons of water can help adjust its consistency.
If the sauce is too thick, it might not soak into the sponge properly. Aim for a texture similar to evaporated milk: Thicker than milk but lighter than cream.
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."
While it rises well in the oven, it might sink a little when taken out, which is normal. The dip should be slight and not crater-like of course.
To try and minimise this from happening, you can do two things:
- Use an appropriately sized baking dish. If you're doubling the recipe, consider baking it in two smaller dishes rather than one large dish for better support.
- 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 create a dip.
What size baking dish do you need for this Malva pudding recipe?
As mentioned above, the size of the baking dish is important.
The dish we use measures 19cm x 26cm x 5cm. Yours does not have to be these exact measurements but aim for something ballpark similar.
Also, keep in mind that the pudding will rise in the oven and you'll need enough space to pour the sauce in afterwards. Avoid using a dish that's too shallow, certainly not much less than 5cm in height.
How to make South African Malva pudding
Prepping
- Preheat the oven to 180C/356F.
- Prepare a medium baking dish, roughly measuring 19cm x 26cm x 5cm, by greasing the bottom and sides with a thin layer of butter or cooking spray. (Please see note on baking dish size in the blog post)
To make the pudding
- In a large mixing bowl, combine the white sugar and 30g of softened butter. Use an electric hand mixer or a stand mixer to beat them together for approximately 1 minute until the butter is broken up and roughly combined with the sugar.
- Add the apricot jam and egg to the butter and sugar mixture.
- Beat the egg mixture for at least 5 minutes until it turns light and creamy.
- Sift the all-purpose flour, bicarbonate of soda and salt together into a separate bowl.
- In a small bowl or glass, mix the milk, white vinegar and vanilla extract together and stir to combine.
- Incorporate half of the flour mixture and half of the milk mixture into the egg and sugar mixture. Gently fold it in using a spatula, being careful not to lose the air in the batter.
- Add the remaining flour and milk mixture to the batter, folding gently until no more visible specks of flour remain.
- Pour the batter into the prepared baking dish. Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the middle comes out clean.
The pudding should have a golden brown colour and the edges should slightly pull away from the sides of the dish.
Make the sauce
- While the pudding is baking, prepare the sauce by combining all the sauce ingredients in a small saucepan. Gently heat the mixture over low heat until the butter is completely melted and the sugar is dissolved. There's no need to bring it to a boil.
Assemble the pudding
- Once the pudding is baked, immediately poke holes with a skewer across the surface of the pudding.
- Pour the warm sauce over the hot pudding.
- Allow the pudding to rest until it has absorbed all the sauce.
- Serve warm with a generous helping of custard, whipped cream or vanilla ice cream.
Top Tips for Malva pudding success!
Butter and egg prep
Use softened butter and a room-temperature egg 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, egg and jam mixture for a minimum of 5 minutes until it becomes exceptionally light and creamy.
Whipping in air during this step contributes to the pudding's fluffiness.
Adjust sauce consistency if needed
If you're using thick cream, such as double cream, slightly thin it out with a bit of water to reach a consistency resembling evaporated milk.
This adjustment ensures that the sauce can effectively permeate the pudding. Too thick a sauce may just sit on top of the pudding without being fully absorbed.
Embrace the dip
Don't be overly concerned if you notice a slight dip in the middle of your Malva Pudding. This is perfectly normal for most Malva pudding recipes and won't compromise its incredible taste.
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 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.
What does Malva pudding mean anyway?
The name "Malva Pudding" has several proposed origins.
One theory suggests it's linked to the Afrikaans word "malvalekker," meaning "marshmallow pudding," potentially due to the dessert's texture.
Another explanation is that "malva" also refers to geraniums in Afrikaans, hinting that the pudding might have been flavoured with native South African plant leaves.
There's also a suggestion that the pudding was named after a woman named Malva and another theory connects it to Malvasia wine (a sweet wine), which might have been part of the sauce in original recipes.
Recipe
Easy Malva Pudding Recipe - The King of Caramelly Baked Desserts
Ingredients
For the pudding
- 30 grams butter, softened - 2 tbsp, salted or unsalted
- 100 millilitre white sugar - 90g
- 3 tablespoons apricot jam - 60g/45ml
- 1 egg - room temperature
- 250 millilitre all purpose flour - 140g
- 1 teaspoon bicarbonate of soda
- ¼ teaspoon salt - can be left out if using salted butter
- 120 millilitre milk
- 1 tablespoon white vinegar - 15ml
- 1 teaspoon vanilla extract - 5ml
For the caramel sauce
- 400 millilitre single cream - if using double cream, add 2-3 tablespoons water to thin it out slightly
- 120 grams butter - salted or unsalted
- 100 grams dark brown sugar - 120ml - We recommend weighing brown sugar instead of measuring by volume due to its irregular consistency
- 1 teaspoon vanilla extract
- ¼ teaspoon salt - can be left out if using salted butter
- 2-3 tablespoons water (optional, please see note) - If the cream you are using is quite thick, consider adding 2-3 tablespoons of water to the sauce to thin it out. This will help the sauce soak into the pudding easier.
Instructions
Prepping
- Preheat the oven to 180C/356F.
- Prepare a medium baking dish, roughly measuring 19cm x 26cm x 5cm, by greasing the bottom and sides with a thin layer of butter or cooking spray. (Please see note on the size of the baking dish in the blog post)
Making the pudding
- In a large bowl, combine the white sugar and 30g of softened butter. Use an electric hand mixer or a stand mixer to beat them together for approximately 1 minute until the butter is broken up and roughly combined with the sugar.30 grams butter, softened, 100 millilitre white sugar
- Add the apricot jam and egg to the butter and sugar mixture. Beat the mixture for at least 5 minutes until it turns light and creamy.3 tablespoons apricot jam, 1 egg
- Sift the all-purpose flour, bicarbonate of soda and salt together into a separate bowl.250 millilitre all purpose flour, 1 teaspoon bicarbonate of soda, ¼ teaspoon salt
- In a small bowl or glass, mix the milk, white vinegar and vanilla extract together and stir to combine.120 millilitre milk, 1 tablespoon white vinegar, 1 teaspoon vanilla extract
- Incorporate half of the flour mixture and half of the milk mixture into the egg and sugar mixture. Gently fold it in using a spatula, being careful not to lose the air in the batter.
- Add the remaining flour and milk mixture to the batter, folding gently until no more visible specks of flour remain.
- Pour the batter into the prepared baking dish. Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the middle comes out clean. The pudding should have a golden brown colour and the edges should slightly pull away from the sides of the dish.
Make the sauce
- While the pudding is baking, prepare the sauce by combining all the sauce ingredients in a small saucepan. Gently heat the mixture over low heat until the butter is completely melted and the sugar is dissolved. There's no need to bring it to a boil.400 millilitre single cream, 120 grams butter, 100 grams dark brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt, 2-3 tablespoons water (optional, please see note)
Assemble the pudding
- Once the pudding is baked, immediately pierce it all over with a sharp skewer.
- Pour the warm sauce over the hot pudding.
- Allow the pudding to rest until it has absorbed all the sauce.
- Serve warm with a generous helping of custard, whipped cream or vanilla ice cream.
Notes
Butter and egg Prep
Use softened butter and a room-temperature egg 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, egg and jam mixture for a minimum of 5 minutes until it becomes exceptionally light and creamy. Whipping in air during this step contributes to the pudding's fluffiness.Adjust sauce consistency if needed
If you're using thick cream, such as double cream, slightly thin it out with a bit of water to reach a consistency resembling evaporated milk. This adjustment ensures that the sauce can effectively permeate the pudding. Too thick a sauce may just sit on top of the pudding without being fully absorbed.Embrace the dip
Don't be overly concerned if you notice a slight dip in the middle of your Malva Pudding. This is perfectly normal for most Malva pudding recipes and won't compromise its incredible taste.**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.
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! 🙂