Malva pudding: Winter indulgence for everyone with a sweet tooth

If there is one South African dessert that is a must every winter it is malva pudding. This delightful sponge cake drenched with a sweet, caramelised sauce is simply divine. If you give a South African a choice between malva pudding and another dessert, many will opt for the first. It’s a firm favourited entrenched in South African culture.

Preparing this delicious dessert is easy and you can have it ready in about one hour.

More about your malva pudding

After baking the sponge cake, poke holes into the cake and pour the warm caramelised sauce all over the cake. This will allow the cake to become drenched with the sauce. The result is a deliciously moist, sweet pudding that is so addictive that you will definitely want a second portion.

Serve this tasty pudding with ice cream or with creamy custard. Let us know in the comments of this recipe if you plan to prepare this old favourite.

Malva pudding recipe

4 from 3 votes

Recipe by Carla Zinkfontein Course: DessertCuisine: South AfricanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• Cake

• ¾ cup full-cream milk

• ½ cup dark brown sugar

• 2 large eggs

• 3 tablespoons 3 apricot jam, strained

• 2 tablespoons 2 butter, melted

• 1 teaspoon 1 apple cider vinegar

• 1½ cups all-purpose flour

• 2 teaspoons 2 baking powder

• 1 teaspoon 1 baking soda

• 1 pinch 1 of salt

• Sauce

• ½ cup heavy cream

• ½ cup full-cream milk

• ½ cup butter

• ½ cup sugar

• ¼ teaspoon salt

Method

• Preheat the oven to 180°C and butter an 8-inch (20cm) square baking dish.
• In a medium mixing bowl, whisk the milk, brown sugar, eggs, apricot jam, melted butter, and vinegar until fully combined.
• In another bowl, whisk together the flour, baking powder, baking soda and salt, and then combine with the wet ingredients until thoroughly combined.
• Pour into the prepared baking pan and bake for 30-40 minutes, until a knife inserted in the center comes out clean.
• Just before the pudding is done, make the sauce: in a saucepan over medium heat combine the cream, milk, butter, sugar, and salt and heat until the butter is melted and the sugar is dissolved.
• Once the pudding is done, poke holes all over the hot pudding with a skewer and then pour the warm sauce over the pudding. Allow resting for a minimum of 30 minutes.
• Serve warm with a scoop of vanilla ice cream. Store leftover pudding in the refrigerator in an airtight container for up to 3 days.
• Reheat before serving, either in a 150°C oven or in the microwave.

Notes

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