Chef-tested recipe
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-coloured 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.
Recipe at a glance
- Servings
- 12 servings
- Prep Time
- 25 mins
- Cook Time
- 45 mins
- Resting Time
- 20 mins
- Total Time
- 1 hour 30 mins
- Cuisine
- South African
- Course
- Dessert and baked pudding
- Cooking Method
- Creaming, baking, sauce-making, and hot soaking
- Difficulty
- Easy
- Best Served With
- Best served warm with pouring custard, vanilla ice cream, softly whipped cream, or fresh berries.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- 23 × 33 cm baking dishpaid link
- Electric hand mixerpaid link
- Large mixing bowlpaid link
- Medium saucepanpaid link
- Fine-mesh sievepaid link
- Balloon whiskpaid link
- Skewerpaid link
- Digital kitchen scalepaid link
Ingredients
For the pudding
- Unsalted butter, softened: 50 g
- Caster sugarpaid link: 250 g
- Large eggs, without shells: 110 g
- Smooth apricot jam: 80 g
- Plain flourpaid link: 250 g
- Bicarbonate of soda: 8 g
- Fine sea saltpaid link: 3 g
- Whole milk: 250 ml
- White wine vinegar: 20 ml
For the soaking sauce
- Double cream: 300 ml
- Whole milk: 150 ml
- Unsalted butter: 150 g
- Soft brown sugarpaid link: 200 g
- Water: 100 ml
- Vanilla extractpaid link: 10 ml
- Fine sea saltpaid link: 2 g
Preparation Overview
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.
Method
Beat the softened butter and caster sugar for 3 minutes until lighter in colour.
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.
Beginner Technique 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 centre 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.
Serving Ideas
- 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 caramelised 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.
Nutritional Value
Allergen Notes
Contains wheat, milk, and eggs. Apricot jam may contain sulphites or other additives. White wine vinegar is fermented but contains negligible alcohol.
Frequently Asked Questions
What makes malva pudding South African?
It is a well-established South African baked pudding recognised 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.