Malva Pudding

A good South African Malva Pudding is sweet, buttery, and moist with a caramelized texture. It contains apricot jam and pouring a cream sauce over the baked sponge while it is hot is key to its success. It is usually served hot with custard and/or ice-cream.

I’m almost sure that 99,99 % of South Africans have tasted Malva Pudding. Although from dutch descent, this warm baked pudding has been served in South African households as a traditional pudding for many years. I’ve had my fair share of bland and tasteless Malva’s. The ones that you sink your teeth in expecting a saucy bite only to be disappointed by a dry and parched dessert.

Which led me to try and find a Malva which delivered an unforgettable experience. A South African Malva pudding that was extra saucy and super sweet. I scratched around both digitally and online and found quite a few varieties of this traditional pudding. With some basic principles and extra flair, I have come up with my version of this traditional pudding.

Alas, a fair warning to those that don’t like sweet… I do recommend serving it with a good homemade custard or plain vanilla ice-cream. You may even opt for whipped cream. But don’t let it put you off from making this unforgettable pudding for family and friends. It’s so good, it even made a feature on our Post “12 Traditional South African Recipes You Should Try.”

And if you’re looking for other traditional South African treats, scroll past our impressive traditional South African Koeksisters recipe or try our Outydse Soetkoekies recipe.

How to make Traditional South African Malva Pudding

Fair to say your pantry should have most of the basic ingredients required to make our memorable South African Malva Pudding. I used only one tin of evaporated milk and found that there was more than enough sauce to drench the pudding.

Start off by creaming the butter and sugar until it’s light. Add the eggs one at a time and continue whisking until well combined. Mix in the apricot jam.

In a separate bowl combine the baking soda, vinegar and milk, gently stirring until mixed.

Making turns, sift the flour with salt to the egg mixture whilst adding little of the milk in at a time. Continue until the mixture is well combined. Be careful not to over mix, this will cause the Malva Pudding to be tough and not spongy.

Pour the mixture into the prepared dish and bake on fan assist for approximately 30-35 minutes or until set.

Meanwhile, start the sauce by placing all the ingredients into a saucepan and bring to boil. Remove the pudding from the oven and immediately poke holes into it using a fork. Gently pour the boiled sauce over the warm baked pudding, and let cool before serving with custard or ice-cream.

Until next time!

Print Recipe

Malva Pudding

This South African Malva Pudding is sweet, buttery and moist with a caramelized texture. It contains apricot jam and pouring a cream sauce over the baked sponge while it is hot is key to it's success. It is usually served hot with custard and/or ice-cream

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Dessert, pudding

Cuisine: South African

Keyword: Baked Dessert, Baked Pudding, dessert, Malva, Malva Pudding, Pudding, traditional south african

Servings: 8 People

Ingredients

Baked Sponge

• 1 cup Castor Sugar
• 2 tbsp Butter
• 3 tbsp Apricot Jam
• 2 Eggs
• ½ cup Milk
• 1 tsp Baking Soda
• 1 tsp Brown Malt Vinegar
• 1 cup Flour Sifted

Sauce

• 1 cup Water
• 1 cup Brown Sugar
• 2 tsp Vanilla Essence
• 1 tin Evaporated Milk 380ml
• 100 gram Butter

Instructions

Baked Sponge

• Preheat the oven to 350°F or 180°C.
• Prepare an ovenproof dish.
• Cream the butter and sugar together on a moderately high speed until well blended, fluffy and pale yellow.  Add the eggs one at a time and continue whisking until well combined.
• Add the apricot jam and mix through.
• In a separate bowl combine the baking soda, vinegar and milk and gently stir.
• Making turns, sift the flour with salt to the egg mixture whilst adding little of the milk in at a time. Continue until the mixture is well combined. Be careful not to over mix, this will cause the Malva Pudding to be tough and not spongy.
• Pour the mixture into the prepared dish and bake on fan assist for approximately 30-35 minutes or until set.

Sauce

• Meanwhile, start the sauce by placing all the ingredients into a saucepan and bring to boil.

Assembly

• Remove the pudding from the oven and immediately poke holes into it using a fork. Gently pour the boiled sauce over the warm baked pudding, and let cool before serving with custard or ice-cream.

Fancy a sticky date pudding, check this out!

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