There’s nothing quite like the warm, sticky-sweet embrace of a freshly baked Malva pudding. Especially when the weather turns cold and all you crave is a hug in dessert form. This iconic South African treat is more than just a pudding; it’s a nostalgic, soul-warming experience that brings people together.
Picture this: A soft, caramelized sponge, drenched in a rich, buttery sauce that soaks in just enough to make every bite moist, tender, and utterly indulgent. Then, the grand finale—a generous pour of creamy custard that contrasts perfectly with the warm pudding. Mmm… can you taste it already?
Why make your own Malva Pudding
But here’s the thing—while many restaurants serve Malva pudding, few get it just right. Some are too dry, others too soggy, and some just lack that homemade magic. That’s why, after years of trying different versions, I’ve perfected this foolproof recipe—one that never fails to impress and always leaves everyone asking for seconds!
Whether you’re new to baking or a seasoned pro, this recipe is simple, satisfying, and guaranteed to make you the star of any dessert table. So, let’s dive in and bring a little South African sweetness into your kitchen!
Why You’ll Love This Recipe:
Super moist & rich (thanks to that dreamy sauce!)
Easy to make (no fancy skills needed)
Perfect for gatherings (or just treating yourself!)
Give it a try—your taste buds will thank you!
Malva Pudding
Ingredients
For the Batter:
- 20 ml butter
- 250 ml castor sugar
- 2 eggs
- 12.5 ml apricot jam
- 5 ml baking soda
- 125 ml milk
- 5 ml vinegar
- 250 ml cake flour
- Pinch of salt
For the Sauce:
- 250 ml cream
- 180 ml sugar
- 125 g butter
- 125 ml boiling water
- 5 ml vanilla essence
Instructions
- Preheat oven to 180°C and grease a 25cm round Pyrex dish.
Make the batter:
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in the apricot jam.
- In a separate bowl, mix baking soda, milk, and vinegar.
- Alternate adding the flour and milk mixture to the butter mix.
- Pour into the dish and bake for 45 minutes (or until golden and springy).
Make the sauce:
- While baking, Combine all sauce ingredients in a pot and bring to a boil.
- Pour the hot sauce over the baked pudding as soon as it comes out of the oven.
- Serve warm with lots of custard—because why hold back? 😉
Hungry for more?
