Sticky, Spongy & Irresistible: A Traditional Malva Pudding Recipe

Malva pudding may share the same basic ingredients as your everyday cake—flour, butter, milk, and eggs—but this South African favourite is anything but ordinary. What sets it apart are a few bold, flavourful additions that transform it into a warm, saucy, and utterly comforting dessert.

A Tangy Twist: The magic starts with a dash of vinegar in the batter. Combined with baking soda, it creates Malva’s signature texture—light and spongy, yet slightly sticky and marshmallow-soft.

Fruity Sweetness: Apricot jam, a non-negotiable ingredient, adds a subtle fruitiness and gives the pudding a rich golden colour. It also helps keep the crumb tender and moist, contributing to that melt-in-your-mouth finish.

A Traditional Touch: Historically, the sauce was enriched with a splash of brandy, offering a warm, grown-up depth of flavour. While optional, it’s a nod to the heritage of this beloved dish and worth including if you want the full traditional experience.

Malva Pudding: The Sweet South African Classic with a Twist

Ouma Irene’s Recipe

Malva pudding is more than dessert—it’s a celebration of comfort, nostalgia, and culinary tradition in every spoonful.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine South African

Servings 6

Equipment

• 1 Ovendish

Ingredients

  

For the Pudding

• 1 tbsp (15ml) softened butter
• ½ ½ cup (125ml) sugar
• 1 large egg
• 1 cup 250ml cake flour
• 1 tsp (5ml) baking powder
• ½ cup (125ml) milk
• 2 tbsp (30ml) apricot jam
• 2 tbsp (5ml) baking soda, dissoved in …
• 1 tbsp (5ml) vinigar

For the Sauce:

• 1 cup (250ml) heavy cream
• ½ cup (125ml) sugar
• ½ cup (125ml) water
• 1 tsp (5ml) vanilla extract
• 1 tbsp (15ml) Optional: brandy for a traditional flavour boost

Instructions

 

Step 1: Make the Pudding

• Preheat the oven to 180°C (350°F) and grease a medium baking dish.

  Cream the butter and sugar until pale and fluffy.

  Beat in the egg until fully incorporated.

  Sift in the flour and baking powder. Fold gently into the mixture, alternating with the milk.

  Stir in the warmed apricot jam.

  Add the baking soda and vinegar mixture. Fold in quickly and lightly.

  Pour the batter into the prepared dish and bake for 30–35 minutes, or until golden brown and a skewer comes out clean.

Step 2: Prepare the Sauce

• In a small saucepan, heat the sugar and water over medium heat until dissolved.

  Stir in the cream, vanilla extract, and brandy if using. Simmer briefly until blended, then remove from heat.

Step 3: Assemble and Serve

• While the pudding is still hot, pierce the top with a fork.

  Slowly pour the warm sauce over the pudding, allowing it to soak in.

  Let rest for a few minutes before serving.

  Serve warm with custard, whipped cream, or vanilla ice cream.

Baker’s Tips

• Don’t skip the vinegar: It reacts with baking soda to create that signature fluffy texture.

  Warm your jam slightly: This makes it easier to incorporate smoothly into the batter.

  Add brandy if you like: It enhances the sauce with a hint of warmth and tradition.

  Check at 30 minutes: Ovens vary—test with a skewer for doneness without overbaking.

Keyword Apricot jam, Brandy, Butter, Vinigar