There’s something magical about baked puddings—warm, sticky, rich, and nostalgic. If you’ve never tasted Malva pudding, the famous South African dessert, you’re in for a delicious surprise. This spongy, caramelized pudding cake, often soaked in a luscious buttery custard sauce, has long held a special place on South African dinner tables.
What Is Malva Pudding?
Malva pudding (or “Malva poeding resep” if you’re scrolling through Afrikaans cookbooks) is a traditional South African baked pudding. It’s soft and springy, with a golden crust and a sweet, sticky center. The main flavor note? Apricot jam. But don’t let its simplicity fool you—this dessert brings depth.
Some say it gets its name from “malvalekker,” a South African word for marshmallow. Others link it to Malvasia wine, once a common ingredient. The truth? No one’s totally sure. But it doesn’t really matter. The pudding is a star on its own.
Served hot with custard sauce or vanilla ice cream, Malva pudding is a staple at holidays, Sunday lunches, and family gatherings.
Ingredients You’ll Need
You won’t need a passport to get these ingredients—most are already in your pantry:
For the pudding:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup sugar
- 1 large egg
- 1 tablespoon butter (melted)
- 1 tablespoon vinegar
- 1/2 cup milk
- 2 tablespoons smooth apricot jam
- Pinch of salt
For the sauce:
- 1 cup heavy cream
- 6 tablespoons butter
- 1/2 cup sugar
- 1/3 cup hot water
- 1 teaspoon vanilla extract
This custard-style sauce isn’t optional. It’s the soul of the dish.
How To Make Malva Pudding (Step-by-Step)
You won’t need fancy gear or complicated steps—just a bowl, a whisk, and a little patience.
Step 1: Preheat your oven
Set it to 350°F (175°C). Grease a baking dish—preferably ceramic or glass.
Step 2: Mix the batter
In a bowl, whisk the egg and sugar until light. Add the apricot jam and melted butter. Stir in the milk and vinegar. Now sift in the flour, baking soda, and salt. Stir until just combined. The batter will be smooth and glossy.
Step 3: Bake
Pour the mixture into the dish and bake for 35–40 minutes. The top should be dark golden and springy.
Step 4: Make the sauce while it bakes
In a small saucepan, melt butter with sugar, cream, hot water, and vanilla. Heat gently, don’t boil.
Step 5: Pour and soak
Once the pudding comes out of the oven, poke holes with a skewer or fork. Pour the hot sauce all over while the cake’s still warm. It’ll drink it up like a sponge.
Tips for Trying Malva Pudding at Home
- Don’t skip the apricot jam. It’s not just for sweetness—it gives Malva its signature tang and aroma.
- Use full-fat dairy. The richness of cream and butter is what makes the sauce irresistible.
- Let it soak. After pouring the sauce, leave the pudding alone for 20–30 minutes. The texture gets better.
- Want perfect minis? Pour batter into muffin trays for bite-sized versions. Bake for 20–22 minutes.
- Make ahead and freeze. Malva pudding reheats beautifully. Wrap individual pieces and freeze. Warm up with extra sauce.
Why South Africans Love Malva
Malva pudding is comfort in a bowl. It reminds South Africans of home, of rainy weekends, and family dinners. It’s one of those classic South African desserts that’s woven into memory. No wonder it shows up at weddings, funerals, and every meal in between.
It belongs to the great tapestry of African food. Sweet, rich, and humble—like so many beloved South African dishes. And hey, once you’ve tried it, it just might become your go-to pudding cake recipe, too.
Pudding vs. Cake: What’s the Difference?
Technically, Malva pudding walks the line. It’s baked like a cake but served like a pudding—soft, moist, and draped in sauce. Don’t confuse it with sponge cake. This is wetter, warmer, and richer. Think of it as sticky toffee pudding’s South African cousin.
Malva Pudding Variations
I’ve played with a few twists over the years. Here’s what works:
- Add orange zest to the batter for a citrus lift
- Swap vanilla in the sauce with a splash of Amarula cream liqueur
- Top with toasted coconut for crunch
- Serve with custard sauce or whipped cream—yes, both are acceptable
Is It Healthy? Not Really—But Worth It
Let’s be honest. Malva pudding isn’t chasing any keto awards. But it’s also not pretending to be. It’s indulgent, hearty, and unapologetically sweet.
Still, you can lighten it up:
- Use low-fat milk
- Cut the sugar by 1/4
- Use Greek yogurt instead of cream in the sauce (it won’t be the same, but it’ll be decent)
Malva Pudding
Ingredients
Method
- Preheat the oven
- Set your oven to 350°F (175°C). Grease a medium ceramic or glass baking dish.
- Make the batter
- Whisk egg and sugar together until creamy. Stir in apricot jam and melted butter. Add milk and vinegar. Mix well.
- Combine dry ingredients
- In a separate bowl, sift flour, baking soda, and a pinch of salt. Add to the wet mixture and stir until smooth.
- Bake the pudding
- Pour the batter into your greased dish. Bake for 35–40 minutes, or until the top is deep golden and the center is set.
- Prepare the sauce
- While it bakes, combine butter, sugar, cream, hot water, and vanilla in a saucepan. Heat gently until butter melts. Do not boil.
- Soak the pudding
- When the pudding is out of the oven, poke holes across the top using a skewer or fork. Pour the warm sauce over the hot pudding slowly. Let it soak for 20–30 minutes before serving.
- Serve warm
- Best enjoyed with custard, whipped cream, or a scoop of vanilla ice cream.
Notes
- Apricot jam is key—don’t substitute it.
- Letting the pudding rest after adding the sauce improves flavor and texture.
- This pudding freezes well—wrap in foil and reheat with extra sauce.
- For smaller portions, use muffin tins and reduce baking time.
FAQ: Malva Pudding South African Dessert
Q: Can I freeze Malva pudding?
Yes, easily. Slice it into portions, wrap them well, and freeze for up to 2 months. Reheat in the oven or microwave with a splash of sauce.
Q: Can I make it dairy-free?
Yes. Use oat or almond milk, and dairy-free butter and cream substitutes. It slightly alters the taste but still works beautifully.
Q: What makes Malva pudding stand out among African desserts?
The balance of apricot, buttery sauce, and sponge-like texture. It’s different from milk tarts or koeksisters—less sugary, more cozy.
Q: Can I serve this cold?
You can—but don’t. Malva is best warm, drenched in sauce. Cold versions are just… underwhelming.
Q: What’s the best sauce for Malva pudding?
A simple custard sauce made from cream, sugar, butter, and vanilla. You can also add a shot of Amarula for depth.
Q: What should I serve it with?
Vanilla ice cream, crème anglaise, or just on its own. It’s a showstopper either way.
Final Thoughts
Malva pudding isn’t just a dessert. It’s an experience. Warm, syrupy, and full of character, it belongs on your table—whether it’s a quiet night or a celebration.
So grab your apron, preheat the oven, and give this South African treasure a try. Your kitchen will smell like heaven. And your guests? They’ll ask for seconds.
