📝 About This Recipe
A quintessential South African treasure, Malva Pudding is the ultimate comfort dessert, beloved for its characteristic caramelized exterior and irresistibly spongy, moist interior. This cake-like pudding features a delicate hint of apricot jam and a touch of vinegar, which reacts with baking soda to create a uniquely aerated, marshmallow-like texture. Drenched in a rich, buttery cream sauce while still piping hot, it is a soul-warming treat that defines the spirit of hospitality.
🥗 Ingredients
The Pudding Batter
- 1 cup Granulated sugar
- 1 large Egg (at room temperature)
- 1 tablespoon Smooth apricot jam (strained if chunky)
- 1 cup All-purpose flour (sifted)
- 1 teaspoon Baking soda (bicarbonate of soda)
- 1/2 teaspoon Salt (fine sea salt)
- 1 tablespoon Butter (unsalted, melted)
- 1 teaspoon White vinegar (or cider vinegar)
- 1/3 cup Whole milk
The Signature Cream Sauce
- 1 cup Heavy cream (double cream)
- 1/2 cup Butter (unsalted)
- 1/2 cup Granulated sugar
- 1/2 cup Hot water (boiling)
- 1 teaspoon Vanilla extract (pure extract for best flavor)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Generously grease a 2-quart (approx. 20x20cm) deep baking dish with butter to ensure the pudding doesn't stick.
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2
In a large mixing bowl, beat together the sugar and the egg using an electric mixer or whisk until the mixture is pale, thick, and creamy.
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3
Add the apricot jam to the egg mixture and beat well until fully incorporated and smooth.
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4
In a separate small bowl, melt the 1 tablespoon of butter and stir in the vinegar. Set aside.
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5
Sift the flour, baking soda, and salt together. This ensures a light, airy texture without any lumps.
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6
Fold half of the dry ingredients into the egg mixture, followed by the milk, and then the remaining dry ingredients. Mix gently until just combined.
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7
Stir in the melted butter and vinegar mixture. The batter will look slightly foamy; this is the reaction that creates the pudding's signature holes.
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8
Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-45 minutes, or until the top is a deep golden brown and a skewer comes out clean.
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9
While the pudding is baking, prepare the sauce. Combine the cream, butter, sugar, hot water, and vanilla in a small saucepan over medium heat.
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10
Stir the sauce ingredients constantly until the butter has melted and the sugar has completely dissolved. Do not let it reach a rolling boil; a gentle simmer is perfect.
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11
Remove the pudding from the oven. While it is still piping hot, use a fork or skewer to prick several holes all over the surface of the cake.
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12
Slowly pour the warm sauce over the hot pudding. It may look like too much liquid, but the sponge will absorb it all as it rests.
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13
Allow the pudding to stand for at least 10-15 minutes before serving. This resting period is crucial for the sauce to penetrate to the very center.
💡 Chef's Tips
Use smooth apricot jam; if yours has large fruit chunks, blend or strain it first for a uniform crumb. Do not over-mix the batter once the flour is added, or the pudding will become tough rather than spongy. The deep golden-brown color is essential—it provides the caramelized flavor that balances the sweet sauce. If you prefer a less sweet dessert, you can reduce the sugar in the sauce by a quarter without affecting the texture. Always pour the sauce over the pudding while both are hot to ensure maximum absorption.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold, thick whipped cream or a scoop of premium vanilla bean ice cream. A side of warm, silky custard (Crème Anglaise) is the most traditional South African accompaniment. Pair with a strong cup of Rooibos tea to complement the honey-like notes of the apricot jam. For an adult twist, serve with a small glass of South African dessert wine or Cape Port. Garnish with a few toasted almond flakes for a subtle crunch against the soft sponge.