1
Make the sponge batter
Beat egg and sugar until pale. Mix in apricot jam, melted butter, and vinegar. Fold in flour, bicarbonate of soda, salt, and milk.
South Africa | Dessert
Malva Pudding
A warm South African baked pudding flavored with apricot jam, then soaked with a buttery cream sauce.
Country
South Africa
Region
Southern Africa
Time
60 min
Serves
8
Level
medium
Recipe overview
What to know before you cook
Malva pudding is a South African favorite with a soft sponge, apricot jam, vinegar and bicarbonate lift, and a hot cream sauce poured over the pudding as it comes from the oven.
What the dish tastes like
A warm South African baked pudding flavored with apricot jam, then soaked with a buttery cream sauce.
When to cook it
Best for Best for Sunday lunch, winter dessert, braai desserts, and holiday tables., with a medium cooking level and about 60 minutes total.
What to serve alongside it
Custard, vanilla ice cream, or whipped cream.
Regional lane
Braai sides and sweet table. Relishes, custards, puddings, and tea-table desserts.
Chef watch-outs
- Rushing the base before the raw edge has cooked out.
- Adding all seasoning early and forgetting to adjust at the end.
- Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
- The aroma should smell rounded rather than raw or sharp.
- Oil, sauce, broth, or steam should look settled and deliberate.
- The final texture should match the dish style before you plate it.
Pantry lane
curry powder, apricot jam, chakalaka, mince, custard
Recipe photos
See the dish before you cook
Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.
Chef board
Build the table around Malva Pudding
Custard, vanilla ice cream, or whipped cream.
Best route from here
Braai sides and sweet table
Collections to keep cooking
How to cook it
Step-by-step method
Keep the rhythm calm, watch the texture, and adjust seasoning at the end.
4 steps
60 min total
medium
2
Bake
Pour into a greased baking dish and bake at 180 C until risen and golden.
Bake
35:00
3
Make the sauce
Warm cream, sugar, butter, and hot water until the sugar dissolves and the sauce is smooth.
Sauce
05:00
4
Soak the pudding
Pierce the hot pudding with a skewer or fork and pour the warm sauce over it gradually so it absorbs.
Serve warm, not cold, for the classic soft texture.
Absorb
10:00
Some recipes use evaporated milk, cream, or milk in the sauce. The apricot jam and hot soak are the important shared features.