Can I make Malva Pudding ahead of time?
Yes, you can bake the pudding a day in advance and store it covered. Reheat gently and pour the freshly made warm sauce over it before serving.
DESSERT
Malva Pudding with Apricot Jam and Custard Sauce
This classic South African Malva Pudding is a warm, spongy dessert drenched in a sweet, buttery sauce. Served with a luscious apricot jam and creamy custard, it's the ultimate comfort food.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 350°F/175°C. Grease an 8x8 inch (20x20 cm) baking dish.
02
In a large bowl, whisk together the flour, baking soda, and salt.
03
In a separate bowl, beat the egg and 1/2 cup granulated sugar until light and fluffy. Stir in 1 tablespoon apricot jam and white vinegar.
04
Combine the milk and 1/4 cup melted butter. Add this mixture alternately with the dry ingredients to the egg mixture, mixing until just combined.
05
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
06
While the pudding bakes, prepare the sauce: In a small saucepan, combine the heavy cream, 1/4 cup granulated sugar, 1/4 cup melted butter, and 1/4 cup apricot jam. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the sauce is smooth.
07
Once the pudding is out of the oven, immediately pour the warm sauce evenly over the hot pudding. Allow it to soak in for at least 5 minutes.
08
Serve the warm Malva Pudding directly from the dish, topped generously with warm custard sauce.
About This Recipe
This classic South African Malva Pudding is a warm, spongy dessert drenched in a sweet, buttery sauce. Served with a luscious apricot jam and creamy custard, it's the ultimate comfort food.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich flavor, use full-fat milk and cream. Ensure the sauce is warm when poured over the hot pudding for optimal absorption. A good quality apricot jam makes a big difference.
Easy Substitutions
You can substitute peach or fig jam for apricot jam. If you don't have white vinegar, lemon juice can be used as a substitute to activate the baking soda. Vanilla ice cream can be served instead of custard sauce for a different temperature contrast.
Storage & Reheating
Store leftover Malva Pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm through. The custard sauce can be stored separately and reheated.
Serving Suggestions
Serve warm with a dollop of extra apricot jam on the side. A sprinkle of toasted almonds or a dusting of powdered sugar can add an elegant touch. It pairs wonderfully with a cup of strong South African rooibos tea or coffee.
Common Mistakes
Overmixing the batter can lead to a tough pudding; mix until just combined. Not pouring the sauce over the pudding while it's hot will result in less absorption and a drier texture. Using cold sauce will also hinder absorption. Baking for too long can dry out the pudding, so keep an eye on it after 25 minutes. Forgetting the vinegar can result in a denser pudding.
Frequently Asked Questions
What kind of apricot jam should I use?
A good quality, slightly tart apricot jam works best to balance the sweetness of the pudding and sauce.
Can I use a different size baking dish?
An 8x8 inch (20x20 cm) dish is ideal for the thickness. If using a larger dish, the pudding will be thinner and may cook faster, so adjust baking time accordingly.
MORE TO KNOW
The key to a truly moist Malva Pudding lies in the sauce. Pouring the warm sauce over the hot pudding immediately after baking allows the sponge to absorb all that delicious liquid, creating its signature sticky, sweet texture. Don't rush this step; let it soak in completely. The vinegar in the batter, while seemingly unusual, reacts with the baking soda to give the pudding its characteristic light and airy crumb, so don't omit it.
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