Malva Pudding Classic Warm

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Malva Pudding is a beloved South African dessert with roots in Dutch Cape Colony cooking traditions. This warm, caramel-glazed sponge cake is enriched with apricot jam and soaked in a rich buttery cream sauce straight from the oven. Serve it warm with a generous pour of vanilla custard for the ultimate sweet comfort finale.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 13 gSaturated Fat
• 65 gCarbs
• 1 gFiber
• 48 gSugar
• 6 gProtein
• 280 mgSodium
• 180 mgPotassium
• 110 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the apricot sponge

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 tbsp smooth apricot jam
• 1 cup whole milk, room temperature
• 2 tbsp unsalted butter, melted
• 1 tsp baking soda
• 1 tsp white vinegar

All-purpose flourGranulated sugarLarge eggsApricot jamWhole milkUnsalted butterBaking sodaWhite vinegar

For the buttery cream sauce

• 1 cup heavy cream
• 1/2 cup whole milk
• 3/4 cup granulated sugar
• 3 tbsp unsalted butter
• 1 tsp vanilla extract

Heavy creamWhole milkGranulated sugarUnsalted butterVanilla extract

Directions

1. Preheat the oven to 350°F (180°C) and generously butter a 1.5-quart ovenproof baking dish.
2. In a small bowl, sift together the flour and baking soda; set aside.
3. In a large mixing bowl, whisk the eggs and sugar together until pale and slightly fluffy, then beat in the apricot jam, melted butter, and milk until completely smooth.
4. Gently fold the dry ingredients into the wet mixture until just combined, then stir in the vinegar last. Pour the batter into the prepared dish.
5. Bake for 35 to 40 minutes, until the top is deeply golden and a skewer inserted in the center comes out clean.
6. While the pudding bakes, prepare the sauce: combine the cream, milk, sugar, and butter in a small saucepan over medium heat. Stir continuously until the sugar dissolves and the butter melts, but do not let it boil. Stir in the vanilla and keep warm.
7. Remove the pudding from the oven and immediately pour the hot sauce evenly over the entire surface. The pudding will absorb the liquid dramatically.
8. Allow the pudding to rest for at least 15 minutes so the sauce can soak fully into the sponge.
9. Spoon into bowls while warm and serve with traditional vanilla custard, ice cream, or softly whipped cream.

Cook’s Notes

• Do not overbake the sponge; it should remain slightly soft in the center since it will absorb the sauce.
• Always pour the hot sauce over the hot pudding so it absorbs deeply rather than pooling at the bottom.
• Use smooth apricot jam rather than chunky preserves for an even, tender crumb.
• Traditional South African Malva Pudding is always paired with thick vanilla custard rather than ice cream.
• Leftover pudding keeps refrigerated for 3 days; reheat gently with an extra splash of cream to refresh the sauce.

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