Nothing says South African comfort quite like a warm, incredibly sticky Malva Pudding! This iconic South African dessert recipe is a true culinary treasure, known for its unbelievably rich, spongy texture infused with a hint of apricot jam. What truly sets it apart is the generous drenching in a sweet, buttery sauce immediately after baking, which soaks in to create that signature sticky finish. It’s the ultimate winter dessert, absolutely heavenly when served warm with a melting scoop of vanilla ice cream or luscious homemade custard. Get ready to bake a favourite that’s proudly local and always a showstopper!
Traditional South African Malva Pudding
A rich, soft, and proudly South African sponge pudding made with apricot jam, then drenched in a warm, sweet, buttery sauce after baking. The ultimate sticky comfort dessert, best served warm.
Ingredients
- 1 cup flour
- ¾ cup sugar
- 250 ml milk full cream
- 1 ½ tbsp vinegar
- 1 tsp baking soda
- 1 egg
- ¼ tsp salt
- 1 tbsp apricot jam
The Sauce
- ½ cup sugar
- 125 grams butter
- 500 ml boiling water
- 1 cup milk full cream
- 1 tsp vanilla
Instructions
- Use the same bowl in which it will bake and mix together milk and egg.
- Add vinegar to baking soda and stir in.
- Mix in all the dry ingredients and jam.
- Bake for 30 minutes at 180°C.
Prepare the sauce 20 minutes into baking
- Boil water, milk, butter, and sugar together.
- Add vanilla.
- It is crucial that both the pudding and sauce are boiling hot. Pour sauce over the pudding. If either is too cold, all the sauce will not be absorbed as desired.
Video
Notes
Tips for the Perfect Malva Pudding:
- Vinegar & Baking Soda Reaction: The combination of vinegar and baking soda (bicarbonate of soda) is crucial. It creates the characteristic airy, spongy texture of Malva pudding. Don't skip it, and ensure it fizzes when mixed, indicating it's active.
- Don't Overmix: Once the wet and dry ingredients are combined, mix just until no dry streaks remain. Overmixing can develop the gluten in the flour too much, leading to a tougher pudding.
- Crucial Sauce Temperature: The recipe highlights that both the pudding and the sauce must be boiling hot when the sauce is poured over. This is paramount for proper absorption and that signature sticky, moist texture. If either is cold, the pudding won't soak up the sauce as well.
- Baking Dish Size: Use a dish that allows the pudding to rise well but isn't too shallow, as the sauce needs to be poured over it. A medium-sized ovenproof dish (e.g., 20x20 cm or similar) is usually ideal.
- Serving Warm: Malva Pudding is truly at its best served warm, allowing the sauce to be wonderfully gooey and the pudding to be incredibly comforting.
- The classic way to enjoy Malva Pudding is warm with a generous scoop of vanilla ice cream. The contrast of hot and cold is divine!
- It's equally delicious served with hot homemade custard, cream, or a drizzle of extra cream.
- This rich and comforting South African dessert is perfect for winter gatherings, Sunday lunch, holiday celebrations, or as a special treat for any family meal.
- It also makes a wonderful addition to a traditional braai dessert spread on cooler evenings.
- Spiced Malva: Add a pinch of ground cinnamon or nutmeg to the pudding batter for an extra layer of warmth.
- Brandy/Amarula Sauce: For an adult twist, add a splash of brandy or Amarula liqueur to the sauce once it's removed from the heat (before pouring over the pudding).
- Different Jam: While apricot jam is traditional, a smooth peach or even fig jam could be used for a slight variation in flavour.
- Individual Puddings: Bake the pudding in individual ramekins for perfectly portioned servings. Adjust baking time as needed (likely shorter).
Nutrition
Calories: 343kcalCarbohydrates: 48gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 62mgSodium: 343mgPotassium: 126mgFiber: 0.4gSugar: 35gVitamin A: 527IUVitamin C: 0.2mgCalcium: 87mgIron: 1mg
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