Warm South African apricot-jam sponge soaked with a rich butter, cream, vanilla, and caramel sauce
Malva pudding is a South African baked sweet with a soft caramel-colored sponge and a generous hot cream sauce. Apricot jam contributes fruitiness and moisture, while vinegar reacts with bicarbonate of soda to lighten the batter. Pouring the warm sauce over the hot pudding allows it to soak through rather than sitting only on the surface.
- Prep
- 25 mins
- Cook
- 45 mins
- Rest
- 20 mins
- Total
- 1 hour 30 mins
- Serves
- 12
- Difficulty
- Easy
The recipe
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Before you start
Butter a 23 × 33 cm baking dish and heat the oven to 180°C. Sift the flour, bicarbonate of soda, and salt together. Combine the milk and vinegar only shortly before mixing the batter. Measure all sauce ingredients into a separate saucepan.
Ingredients
For the pudding
For the soaking sauce
Quantities change with servings; cooking times stay the same.
Equipment
- 23 × 33 cm baking dish paid link
- Electric hand mixer paid link
- Large mixing bowl paid link
- Medium saucepan paid link
- Fine-mesh sieve paid link
- Balloon whisk paid link
- Skewer paid link
- Digital kitchen scale paid link
Method
Beat the softened butter and caster sugar for 3 minutes until lighter in color.
Add the eggs gradually, beating until smooth, then mix in the apricot jam.
Sift the flour, bicarbonate of soda, and salt together.
Fold the dry ingredients into the butter mixture in three additions, alternating with the milk-and-vinegar mixture.
Spread the batter evenly in the prepared baking dish.
Bake at 180°C for 35 to 45 minutes until deeply golden and a skewer comes out without wet batter.
During the final 10 minutes, combine the cream, milk, butter, brown sugar, water, vanilla, and salt in a saucepan.
Heat until the butter and sugar dissolve, then simmer gently for 3 minutes.
Pierce the hot pudding all over with a skewer and pour the hot sauce over it slowly in several additions.
Rest for 20 minutes so the sauce absorbs, then serve warm.
Chef’s notes
Do not overmix after adding flour because the pudding can become tough.
The vinegar aroma disappears during baking and is important to the sponge’s lift.
Pour sauce slowly, waiting between additions so it reaches the center rather than flooding the edges.
The pudding should look very moist after soaking; that texture is intentional.
Tips and variations
Use smooth apricot jam so pieces of fruit do not interrupt the fine sponge.
A little brandy may be added to the sauce for an adult variation.
Individual ramekins bake more quickly; begin checking after 22 minutes.
Reheat leftovers with an extra spoonful of cream or milk to restore moisture.
Serve with
Spoon the pudding into warm bowls with some sauce from the base of the dish. Add cold custard or ice cream beside, not directly over, the caramelized top.
Storage
Cool and refrigerate covered for up to 4 days. Reheat individual portions until steaming, adding a splash of milk if needed. Freeze sauce-soaked portions for up to 2 months.
Nutrition per serving (estimated)
- 570 kcal
- Calories
- 7 g
- Protein
- 70 g
- Carbohydrates
- 31 g
- Fat
- 1 g
- Fibre
- 50 g
- Sugar
- 350 mg
- Sodium
Allergens
Contains wheat, milk, and eggs. Apricot jam may contain sulfites or other additives. White wine vinegar is fermented but contains negligible alcohol.
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Questions
What makes malva pudding South African?
It is a well-established South African baked pudding recognized by its apricot-jam sponge and hot cream sauce.
Why add vinegar?
It reacts with bicarbonate of soda, supporting lift and tenderness without leaving a sour taste.
When should the sauce be added?
Pour hot sauce over the pudding immediately after it leaves the oven.
Can I prepare it ahead?
Yes. Reheat covered and serve warm; the soaked pudding holds well.
