Why does my Malva pudding sink in the middle?

A slight dip in the center is normal. If your malva pudding sinks significantly, it may be underbaked or the oven door may have been opened too early. Bake until the center is set and springy and a toothpick inserted into the middle comes out clean.

What is the best baking dish for Malva pudding?

A glass baking dish, a ceramic baking dish, or even muffin tins for mini malva's.

Is Malva pudding the same as sticky toffee pudding?

No. Although both are warm, moist desserts served with sauce, Malva pudding traditionally contains apricot jam and is soaked in a buttery cream sauce. Sticky toffee pudding is usually made with dates and served with toffee sauce.

Why do I add vinegar to malva pudding?

A small amount of vinegar reacts with the baking soda, helping to create Malva pudding's characteristic light and spongy texture. You won't taste the vinegar in the finished pudding.

South African Malva Pudding (Easy Traditional Recipe)

Name: South African Malva Pudding (Easy Traditional Recipe)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: South African
Ingredients: 2 large eggs; 180 g white granulated sugar; 2 tablespoons apricot jam; 2 tablespoons butter (about 30 g); 2 teaspoons white wine vinegar; 150 g all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 80 ml milk; 300 ml heavy cream/whipping cream; 100 g unsalted butter; 90 g sugar; 1/4 cup hot water; 1 teaspoon vanilla extract

Description

This traditional South African malva pudding is soft, spongy and soaked in a warm buttery cream sauce. Made with apricot jam and simple pantry ingredients, it's an easy dessert that's delicious served warm with custard, vanilla ice cream or cream. This is the comforting malva pudding I grew up eating in South Africa, and it's still one of my favorite desserts.

Ingredients

Units Scale

2 large eggs
180 g white granulated sugar
2 tablespoons apricot jam
2 tablespoons butter (about 30 g)
2 teaspoons white wine vinegar
150 g all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
80 ml milk

FOR THE SAUCE

300 ml heavy cream/whipping cream
100 g unsalted butter
90 g sugar
1/4 cup hot water
1 teaspoon vanilla extract

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Instructions

EQUIPMENT NEEDED:

Electric beater/hand-held mixer.
Grease a 30 cm (11-inch) baking dish.

MAKE THE BATTER

Start by preheating your oven to 350°F (175°C). Grease a 30 cm (11-inch) baking dish.
Beat the eggs and sugar together until they form a thick, yellow, custard-like texture. About 1-2 minutes. This step is crucial for creating that rich, spongy texture.
Beat in the apricot jam.
Melt the butter (DON'T BOIL). Add the butter and the vinegar to the batter and stir until smooth.
Then add the flour, baking soda, and salt. Then add the milk and stir until combined.
Pour the batter into your prepared baking dish and bake for 30-40 minutes until golden and springy to the touch. A toothpick inserted into the center should come out clean.

THE SAUCE

While the pudding is baking, it’s time to make the sauce:
Heat the cream, butter, sugar, and hot water in a saucepan over medium heat until the sugar dissolves and the butter melts.
Stir in the vanilla essence.
Once the pudding is out of the oven, poke holes all over the top with a toothpick. Pour the hot sauce evenly over the pudding, letting it soak in completely
Allow to stand for 10 minutes before serving.
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Notes

Serve your malva pudding warm with a scoop of vanilla ice cream, a drizzle of Amarula, warm custard, or a dollop of fresh cream.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Baking, Desserts
Method: Baking
Cuisine: South African

Nutrition

Serving Size: 1 serving (⅙ of pudding)
Calories: 460 kcal
Sugar: 42 g
Fat: 23 g
Carbohydrates: 59 g
Protein: 6 g