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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
Cook Time35 minutes
Total Time45 minutes
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.