South African · Dessert · Easy
Malva Pudding
0.0 (0 ratings)- Total
- 1 hr 5 min
- Prep
- 25 min
- Serves
- 9
- Calories
- 300
Warm apricot sponge drinks in a buttery cream sauce, leaving a glossy top and a soft, syrupy crumb in this South African baked dessert.
Pouring hot sauce over the warm sponge gives South African Malva Pudding its soft, saturated texture. Apricot jam flavors the batter, and a little vinegar works with baking soda to lift the crumb before it soaks up the cream.
Use an 8-inch square baking dish with room above the cake for the sauce. Pour slowly in stages rather than flooding the surface, letting each addition disappear into the warm sponge.
Method
Heat the oven to 350°F (175°C). Use a little of the measured butter to grease an 8-inch square baking dish. Whisk all-purpose flour, baking soda and salt together.
Beat the egg with 1/2 cup sugar until thick and pale. Mix in apricot jam, 1 tbsp melted butter, milk and vinegar, then fold in the flour mixture just until smooth.
Pour into the dish and bake for until browned, springy and a skewer comes out without wet batter.
During the final of baking, warm heavy cream, water, the remaining butter and remaining 1/2 cup sugar over medium-low heat for until the sugar dissolves. Remove from heat and stir in vanilla extract.
Prick the warm cake all over with a skewer. Pour on the warm sauce in three additions, letting it soak in between each. Rest for before serving.
Forkue tips
- Do not skip the vinegar: it reacts with the baking soda and balances the sweet sauce without making the cake taste sharp.
Storing and reheating
Refrigerate for 4 days. Warm covered portions gently in the microwave or a 300°F (150°C) oven so the absorbed sauce softens without drying the edges.
Made it?
Tap a star to rate it. It helps the next cook decide.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.
Malva Pudding: FAQ
Why is my malva pudding dense?
Old baking soda or overmixing can stop the sponge rising well. Check the soda is fresh and fold the flour in only until no dry streaks remain.
Can I pour the sauce over a cold cake?
Warm cake absorbs it more evenly. If you baked ahead, gently warm the cake first and heat the sauce separately before pouring it over.
How do I store and reheat Malva Pudding?
Refrigerate for 4 days. Warm covered portions gently in the microwave or a 300°F (150°C) oven so the absorbed sauce softens without drying the edges.
How long does Malva Pudding take?
About 1 hr 5 min in total: 25 min prep and 40 min cooking.
What do I need to make Malva Pudding?
The key ingredients are all-purpose flour, baking soda, egg, apricot jam, butter and milk, plus pantry basics.
Any tips for Malva Pudding?
Do not skip the vinegar: it reacts with the baking soda and balances the sweet sauce without making the cake taste sharp.
