Best Malva Pudding – Simple, Warm and Delicious

 

Malva Pudding is one of those classic South African desserts that feels like pure comfort — soft, warm, and beautifully indulgent. This traditional baked pudding is known for its tender, sponge‑like texture and its rich, buttery sauce that soaks into every bite. It’s simple to make, wonderfully satisfying, and the kind of homestyle dessert that brings everyone back to the table for seconds.

 

Rich and delicious, this dessert is South African in origin. I got the recipe a number of years back from my good friend Tina in the U.K. She was born and grew up in South Africa.  I had tasted it at her house one time when there for dinner and was so impressed that I just had to get the recipe from her. Hands down it was the most delicious dessert I had ever eaten.

It is a dense, sticky and rich cake.  You make a batter first, which you bake in a casserole dish in a slow oven for about 45 minutes, covered with foil.

While it is baking, you make a rich buttery sauce with cream, which you then pour over the baked batter as soon as you take it out of the oven. This sauce gets absorbed with the end result being a delicious dessert that every one will absolutely enjoy to the utmost.

Rich, sticky and dangerously delicious.  Fabulous served spooned into dishes with some cream or custard sauce poured over top, or with a scoop of cold vanilla ice cream.  This is a memorable dessert that is fabulous any which way.

 

INGREDIENTS NEEDED

TO MAKE MALVA PUDDING

There is nothing complicated about this delicious dessert.

For the pudding:

• 190g of caster sugar (1 cup)
• 1 large egg
• 1 TBS smooth apricot jam (Put it through a sieve if you need to.)
• 140g of plain flour (1 cup)
• 1 tsp bicarbonate of soda (baking soda)
• pinch of salt
• 1 TBS butter, melted
• 1 tsp vinegar (I used cider)
• 225ml of milk (1 cup)

For the sauce:

• 225ml cream (1 cup)
• 6 ounces butter (3/4 cup)
• 190g of caster sugar (1 cup)
• 115ml of hot water (1/2 cup)

to serve:

• pouring cream, warm custard or ice cream.

 

Castor sugar is a finely granulated sugar. It is great for baking as it melts quickly into batters, etc. If you don't have any you can blitz regular granulated sugar in a food processor to make it finer.

You want your apricot jam to be very smooth. Push it through a sieve or blitz it with a stick blender to make it smooth if you need to. You don't want lumps.

Use all-purpose, plain flour, NOT self-rising.

I use salted butter and whole milk. 

In the U.K. use double cream, in North America, use full fat whipping cream.

HOW TO MAKE MALVA PUDDING

This is a very simple make. Prepare to be dazzled.

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow 1 litre/1 quart baking dish. Set aside. (I like to use a shallow glass/ceramic dish.)
2. Beat the egg and sugar together until light. Beat in the jam. (Put the jam through a sieve first to make sure it is smooth.)
3. Sift together the flour, soda and salt. Whisk together the milk, vinegar and butter. (Do this in separate containers.)
4. Add the dry ingredients to the egg mixture, alternately with the milk mixture. Mix until smooth. Pour into the prepared baking dish.
5. Cover with tin foil. Bake for 3/4 to 1 hour, until risen and golden brown. It will look sticky on top. (The tin foil will help it to steam in the dish and keep it moist.)
6. While the cake is baking mix together the sauce ingredients and heat gently until the sugar has melted completely and the butter as well. Keep warm. (You must be sure that all of the sugar has melted. The sauce should not feel gritty in any way.)
7. Remove the cake from the oven and pour the sauce mixture over top, allowing it to absorb as you pour it. (I spoon this sauce over top a bit at a time letting each addition soak in before adding another.)
8. Serve warm or at room temperature with custard, pouring cream or ice cream.

 

HOW TO STORE AND REHEAT MALVA PUDDING

If you have leftovers, store the Malva Pudding in an airtight container in the fridge for up to 3-4 days. 

To freeze, place the cooled pudding in an airtight container. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating. 

 The best way to reheat Malva pudding is in the microwave. Place individual portions in a microwave-safe dish, cover with a damp paper towel to avoid drying and reheat for about 30-60 seconds or until warm.

 

A FEW OTHER TRADITIONAL

PUDDINGS FOR YOU TO ENJOY

Pudding? Dessert?  Who cares!  A rose by any other name. Here are a few others that we enjoy!

STEAMED JAM SPONGE PUDDING - Soft, warm, and sweetly nostalgic, it’s the kind of classic British pud that never goes out of style. A light, tender sponge steamed to perfection and crowned with a glossy layer of jam, it brings all the charm of traditional home cooking to the table. Simple ingredients, gentle cooking, and a spoonful of childhood in every bite.

STICKY TOFFEE PUDDING - A true British classic, rich, comforting and hard to resist. This small batch version (4 servings) brings all the traditional flavors. A tender date-sweetened sponge and a glossy, buttery toffee sauce that soaks into every crumb. Simple, indulgent and delicious.

  

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Yield: 6 servings

Author: Marie Rayner

Malva Pudding

Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M

This is an incredibly delicious and rich pudding.  I got the recipe from my friend Tina. It's simple and easy to make and you probably have everything you need in the house to make this right now! It's a South African recipe. 

Ingredients

For the pudding:

• 190g of caster sugar (1 cup)
• 1 large egg
• 1 TBS smooth apricot jam (Put it through a sieve if you need to.)
• 140g of plain flour (1 cup)
• 1 tsp bicarbonate of soda (baking soda)
• pinch of salt
• 1 TBS butter, melted
• 1 tsp vinegar (I used cider)
• 225ml of milk (1 cup)

For the sauce:

• 225ml cream (1 cup)
• 6 ounces butter (3/4 cup)
• 190g of caster sugar (1 cup)
• 115ml of hot water (1/2 cup)

to serve:

• pouring cream, warm custard or ice cream.

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow 1 litre/1 quart baking dish. Set aside.
2. Beat the egg and sugar together until light. Beat in the jam.
3. Sift together the flour, soda and salt. Whisk together the milk, vinegar and butter.
4. Add the dry ingredients to the egg mixture, alternately with the milk mixture. Mix until smooth. Pour into the prepared baking dish.
5. Cover with tin foil. Bake for 3/4 to 1 hour, until risen and golden brown. It will look sticky on top.
6. While the cake is baking mix together the sauce ingredients and heat gently until the sugar has melted completely and the butter as well. Keep warm.
7. Remove the cake from the oven and pour the sauce mixture over top, allowing it to absorb as you pour it.
8. Serve warm or at room temperature with custard, pouring cream or ice cream.

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