South African Malva Pudding with Buttery Cream Sauce

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Malva pudding is a beloved South African dessert featuring a sweet, spongy apricot-flavored cake soaked in a warm buttery cream sauce. This comforting treat is traditionally served hot with vanilla custard or ice cream, making it a perfect ending to any dinner.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 17 gSaturated Fat
• 60 gCarbs
• 1 gFiber
• 44 gSugar
• 5 gProtein
• 220 mgSodium
• 120 mgPotassium
• 90 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 700 mcgVitamin A

Ingredients

For the sponge batter

• 1 cup (125 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, melted
• 1 tablespoon smooth apricot jam
• 1 teaspoon baking soda
• 1 tablespoon white vinegar
• 1 cup (240 ml) whole milk
• Pinch of fine salt

For the buttery cream sauce

• 1 cup (240 ml) heavy cream
• 1/2 cup (115 g) unsalted butter
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons hot water
• Pinch of salt

Directions

1. Preheat the oven to 350°F (175°C) and generously butter a 9×9 inch (23×23 cm) baking dish.
2. In a large bowl, whisk together the flour, sugar, and salt. Make a well in the center.
3. In a separate bowl, whisk the egg, melted butter, apricot jam, milk, vinegar, and baking soda until foamy. Pour the wet mixture into the dry ingredients and whisk until just smooth and lump-free.
4. Pour the batter into the prepared dish and bake for 35-40 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
5. While the pudding bakes, make the sauce: combine the cream, butter, sugar, and salt in a saucepan over medium heat. Bring to a gentle simmer, stirring constantly until the butter melts and the sugar dissolves, about 5 minutes. Remove from heat and stir in the vanilla and hot water.
6. As soon as the pudding comes out of the oven, poke holes all over the surface with a skewer or fork.
7. Pour the hot cream sauce evenly over the hot pudding, working slowly so it absorbs rather than pools on top. Let the pudding rest for at least 15 minutes to soak up the sauce.
8. Serve the pudding warm, spooned into bowls, with plenty of cold vanilla custard, whipped cream, or vanilla ice cream on the side.

Cook’s Notes

• Do not skip the apricot jam — it is the signature flavor that defines malva pudding and gives it a subtle tangy sweetness.
• Both the pudding and the sauce must be hot when combined so the sponge fully absorbs the cream; cold sauce will simply sit on top.
• The vinegar reacts with the baking soda to give the sponge its characteristically light, airy, and tender texture — do not substitute baking powder alone.
• For an extra-flavorful sauce, swap the hot water for 2 tablespoons of brandy, orange juice, or strong rooibos tea.
• Leftovers keep well refrigerated for up to 2 days; reheat gently in a 300°F oven with a splash of cream drizzled over the top to refresh the sauce.

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