Malva Pudding

A soft, sticky South African baked pudding made with apricot jam and soaked in a warm buttery cream sauce. It's sweet, comforting, and best served hot with custard or vanilla ice cream

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 7 pieces

Course: Dessert

Cuisine: South African

Calories: 420

Ingredients Method Notes

Ingredients

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

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.