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.

P.S. You will love my Bread and Butter Pudding next!

Childhood memories for my fellow South Africans right here 👊🏽 🇿🇦 👆🏼

Jump to:

• Easy Malva Pudding Recipe
• 🇿🇦 Malva pudding origin
• ❤️ Why You'll Love This Malva Pudding
• 🥄 Malva Pudding Ingredients & Substitutions:
• FOR THE SAUCE:
• 👩🏼‍🍳 How to make malva pudding
• Make the Malva Pudding Sauce
• What to Serve With Malva Pudding?
• 📝 Tips for the Best Malva Pudding
• ❓FAQS
• 💫 Make-ahead, storage, and reheating
• More dessert recipes

Easy Malva Pudding Recipe

Whether you call it poeding or simply malva, this easy malva pudding recipe is a South African classic. The sponge is soft and caramelized, then soaked in a warm buttery cream sauce that makes every bite rich and incredibly moist.

If you love a South African Woolworths malva pudding (if you know, you know!), this will probably be the next best thing!

🇿🇦 Malva pudding origin

Malva pudding is one of South Africa's best-known traditional desserts. Its exact origins are debated, although the dessert became particularly associated with Cape Dutch cooking. Today, it's a favourite in South African homes and restaurants.

🥄 Malva Pudding Ingredients & Substitutions:

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method

White granulated sugar:

It is also called table sugar or regular sugar.

Eggs:

Large, fresh eggs.

Apricot jam:

Apricot jam is a classic ingredient in traditional South African malva pudding and adds sweetness and its characteristic caramelized flavor. Smooth apricot jam works best. I don't recommend substituting it if you want the traditional flavor.

Butter:

Unsalted butter is best

Vinegar:

A small amount of vinegar reacts with the baking soda to help give the pudding its light, spongy texture. White wine vinegar or apple cider vinegar both work well.

Flour, baking soda, and salt:

All-purpose flour gives the pudding its structure, while baking soda helps it rise and creates the characteristic soft, spongy texture. A small amount of salt balances the sweetness. For a gluten-free option, you can use a 1:1 gluten-free baking flour.

Milk:

Whole milk works best for a rich, tender pudding, but any regular milk will work.

FOR THE SAUCE:

Cream:

Also called heavy cream or whipping cream.

Butter:

Unsalted butter.

White granulated sugar:

You could use light brown sugar, but it will make the sauce a lot darker in color.

Water:

Hot water

Vanilla extract:

For added flavor.

👩🏼‍🍳 How to make malva pudding

Make the batter

Preheat 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 we love.

Beat in the apricot jam.

Melt the butter (DON'T BOIL) and mix it with vinegar. Add this to the batter and stir until smooth.

Then add the flour, baking soda, and salt. Then add the milk and stir until combined.

Bake

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.

---

Make the Malva Pudding 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.

What to Serve With Malva Pudding?

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

❓FAQS

💫 Make-ahead, storage, and reheating

Make-ahead

Malva pudding is an excellent make-ahead dessert. Prepare and bake the pudding as instructed, then pour the hot sauce over it while the pudding is still warm so it can soak into the sponge. Once cooled, cover and refrigerate. When you're ready to serve, gently reheat the pudding and serve it warm with custard, cream, or vanilla ice cream.

Storage

Store any leftover malva pudding in an airtight container in the refrigerator for up to 3 days. Make sure it’s completely cooled before sealing to avoid sogginess.

Freezing

You can freeze malva pudding for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw overnight in the refrigerator, then reheat until warmed through.

Reheating

To reheat, warm the pudding in the oven at 300°F (150°C) for about 10-15 minutes, covered with foil to retain moisture. Alternatively, microwave individual portions in 30-second intervals until heated through. Serve warm with custard, cream, or vanilla ice cream.

More dessert recipes

COFFEE CUPCAKES

DIRTY CHAI SPICE CAKE

3 INGREDIENT CHOCOLATE BROWNIES

Print