There’s something magical about a dessert that feels like a cozy blanket on a chilly evening. Malva Pudding is exactly that—a lusciously sticky, caramel-kissed sponge cake drenched in a buttery cream sauce that seeps into every nook and cranny. This South African treasure, with its Dutch roots, has been warming hearts and filling bellies for generations. Picture this: a golden-brown cake, fragrant with apricot jam and a hint of vinegar, emerging from the oven just begging to be drowned in a velvety sauce. Whether you crown it with a scoop of Vanilla Ice Cream or a dollop of custard, this is the kind of dessert that makes people linger at the table, scraping their plates for every last drop.
Why This Recipe Works
- It’s foolproof—no fancy techniques, just good old-fashioned baking.
- The sauce is the star—it transforms a simple cake into something extraordinary.
- It’s versatile—swap ingredients to suit dietary needs without losing an ounce of flavor.
Essential Ingredients & Tools
Ingredients for the Pudding
- 1 cup all-purpose flour (or gluten-free 1:1 blend with 1/2 tsp xanthan gum for structure).
- 1 tsp baking soda (the leavening hero for a light, airy texture).
- 1/4 tsp salt (balances sweetness and enhances flavor).
- 1 large egg (beaten until pale for a fluffy crumb).
- 1/2 cup sugar (white for classic caramelization, or brown sugar for deeper flavor).
- 1 tbsp apricot jam (the secret fruity depth—marmalade or golden syrup works too).
- 1 tbsp vinegar (reacts with baking soda for lift; Apple Cider vinegar preferred).
- 1 tbsp melted butter (adds richness; coconut oil for dairy-free).
- 1/2 cup milk (dairy or almond milk for tenderness).
Ingredients for the Sauce
- 1/2 cup heavy cream (coconut cream for dairy-free).
- 1/4 cup butter (or coconut oil).
- 1/2 cup sugar (dissolves into syrup; honey works).
- 1/4 cup hot water (thins the sauce for soaking).
Tools You’ll Need
- 8×8-inch baking dish (or similar-sized ovenproof dish).
- Mixing bowls (one for dry, one for wet ingredients).
- Whisk and spatula (for smooth batter and gentle folding).
- Saucepan (to melt the sauce ingredients).
How to Make Malva Pudding
- Prep Your Stage: Preheat oven to 350°F (180°C). Grease the baking dish generously—butter or non-stick spray works. For easy removal, line the bottom with parchment paper.
- Dry Mix: Whisk 1 cup all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt in a bowl. Sifting (or tapping through a sieve) prevents lumps and aerates the mixture.
- Wet Mix: Beat 1 large egg and 1/2 cup sugar until pale and ribbony (about 2 minutes). Stir in 1 tbsp apricot jam, 1 tbsp vinegar, 1 tbsp melted butter, and 1/2 cup milk. The vinegar activates the baking soda immediately, so don’t delay.
- Combine: Fold dry ingredients into wet gently—overmixing makes the pudding tough. A few flour streaks are fine.
- Bake: Pour batter into the dish and bake 35–40 minutes. Rotate halfway for even browning. The pudding is done when the top springs back but the center is slightly soft.
- Make the Sauce: Simmer 1/2 cup heavy cream, 1/4 cup butter, 1/2 cup sugar, and 1/4 cup hot water until sugar dissolves (3–4 minutes). For depth, brown the butter first until nutty.
- Soak: Poke holes all over the warm pudding with a skewer. Pour sauce evenly, letting it absorb for 10 minutes before serving.
Pro Technique
The Skewer Trick: Angle the skewer slightly to create tunnels for the sauce to penetrate deeply. Pour sauce in stages for even saturation.
Brown Butter Brilliance: Browning the butter adds caramelized depth. Swirl it in the pan until amber before adding other sauce ingredients.
Timing Is Key: Serve warm, not hot. The sauce thickens as it cools. Reheat leftovers gently in the oven with a splash of cream.
Perfect Pairings
Complementary Dishes
- Vanilla Custard: The creamy, cool texture contrasts beautifully with the warm pudding. For extra flair, use vanilla bean seeds.
- Crème Fraîche: Its tangy richness cuts through the sweetness, adding a sophisticated touch.
Drinks
- Dessert Wine: A glass of Muscat or late-harvest Riesling mirrors the pudding’s caramel notes.
- Rooibos Tea: This caffeine-free South African classic balances richness with earthy sweetness.
Something Sweet
- Fresh Berries: Raspberries or strawberries add a juicy, tart contrast.
- Toasted Coconut Flakes: Sprinkle for tropical crunch that complements the apricot jam.
Storage & Freshness Guide
- Room Temperature: Cover tightly and store for 1–2 days. Reheat slices with a drizzle of cream.
- Refrigerate: Keep in an airtight container for up to 5 days. Reheat in a 300°F (150°C) oven with foil.
- Freeze: Wrap unsauced pudding tightly and freeze for up to 3 months. Thaw, reheat, and sauce fresh.
Ingredient Variations and Their Impact
- Dairy-Free: Use coconut oil and almond milk. Add vanilla extract for richness.
- Spiced: Add cinnamon and ginger to the dry mix, or steep star anise in the sauce.
- Citrusy: Swap apricot jam for orange marmalade and add orange zest.
- Nutty: Fold in toasted pecans or almonds for crunch.
- Chocolatey: Add cocoa powder to the batter and drizzle with melted chocolate.
Malva Pudding: A Warm Hug in Dessert Form
Craving authentic Malva Pudding? My easy recipe delivers a sticky, saucy, apricot-kissed sponge cake soaked in buttery cream. Get the ultimate comfort dessert now!
Ingredients
For the Pudding
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1 cup all-purpose flour
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1 tsp baking soda
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1/4 tsp salt
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1 large egg
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1/2 cup sugar
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1 tbsp apricot jam
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1 tbsp vinegar
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1 tbsp melted butter
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1/2 cup milk
For the Sauce
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1/2 cup heavy cream
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1/4 cup butter
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1/2 cup sugar
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1/4 cup hot water
Instructions
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Preheat oven to 350°F (180°C). Grease an 8x8-inch baking dish.01
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Whisk 1 cup all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt in a bowl.02
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Beat 1 large egg and 1/2 cup sugar until pale. Stir in 1 tbsp apricot jam, 1 tbsp vinegar, 1 tbsp melted butter, and 1/2 cup milk.03
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Fold dry ingredients into wet until just combined.04
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Pour batter into dish and bake 35–40 minutes.05
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Simmer 1/2 cup heavy cream, 1/4 cup butter, 1/2 cup sugar, and 1/4 cup hot water until sugar dissolves.06
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Poke holes in warm pudding and pour sauce over. Let sit 10 minutes.07
