Malva Pudding Recipe

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Warm, Gooey Malva Pudding

The classic South African dessert soaked in buttery cream sauce.


For many South Africans, Malva pudding is the ultimate comfort dessert. With its golden sponge soaked in a creamy, buttery sauce and that subtle hint of apricot, it’s a dish that reminds us of family gatherings, Sunday lunches, and the warmth of home. Whether you're making it for the first time or recreating a childhood favorite, this traditional recipe is simple to follow and guaranteed to impress. In this post, I’ll walk you through how to make the perfect malva pudding from scratch, explain why each ingredient matters, and share a few easy swaps to suit different dietary needs.




Why These Ingredients Matter (And What You Can Swap)

Eggs help the pudding rise and give it structure. If you're baking egg-free, you can use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) as a substitute.

Butter makes the pudding rich and tender. If you're dairy-free, melted coconut oil or vegan margarine works just as well.

Apricot jam is the heart of malva pudding — it adds that classic fruity note and caramel-like sweetness. If you’re out, try peach jam or even orange marmalade for a different twist.

Vinegar might seem unusual, but it’s key to activating the bicarbonate of soda and making the pudding fluffy. You can also use apple cider vinegar or fresh lemon juice.

Flour provides the base. For gluten-free baking, a 1:1 gluten-free flour blend will work just fine.

Milk softens the batter. You can use any plant-based milk like oat, soy, or almond if you're avoiding dairy.

The cream sauce is what makes malva pudding unforgettable. To keep it dairy-free, substitute coconut cream or oat cream, and use a dairy-free butter alternative.


Prep Time: 15 min

Bake Time: 30–45 min

Serves: 12

Oven Temp: 180°C


Ingredients

For the pudding:

  • 3 eggs (room temperature)

  • ½ cup sugar

  • ⅓ cup melted butter

  • 1 heaped tbsp apricot jam

  • 1½ tbsp white vinegar

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1 tsp bicarbonate of soda (baking soda)

  • ½ cup milk

For the sauce:

  • 250 (1 cup) cream

  • ½ cup sugar

  • ⅓ cup butter

  • 1 tbsp vanilla extract

Method

Step 1: Prep your oven and dish

Preheat your oven to 180°C. Grease a medium ovenproof dish (glass or ceramic) or line it with baking paper.

Step 2: Make the batter

In a large mixing bowl, whisk together your eggs, sugar, melted butter, apricot jam, and vinegar. Use a hand whisk or electric beater for a smooth mix.

In the same bowl, sift in your flour, baking powder, and bicarbonate of soda.

Now fold your dry ingredients into the wet mixture gently using a spatula. Add the milk and stir just until combined — do not overmix.

Step 3: Bake the pudding

Pour the batter into your prepared baking dish. Bake for 30–45 minutes, or until the top is golden and a skewer inserted into the center comes out clean.

Step 4: Make the sauce

While the pudding is baking, combine the cream, sugar, butter, and vanilla essence in a saucepan over medium heat. Stir until melted and well combined — no need to boil.

Step 5: Soak it!

As soon as the pudding comes out of the oven, poke small holes all over the surface with a skewer or fork. Slowly pour the warm sauce over the pudding so it soaks in.

Let it sit for at least 10 minutes to absorb fully.

Tips for Perfect Malva Pudding

  • Use room-temperature eggs for best mixing.

  • Always fold —don’t beat—your flour in.

  • Sauce must be warm when poured on hot pudding.

  • For extra indulgence, serve with custard, cream, or vanilla ice cream.

Storage & Reheating

  • Keeps well in the fridge for up to 3 days.

  • Reheat individual portions in the microwave with a splash of milk or cream.

Save & Share

If you try this Malva Pudding, tag me on TikTok @O.honeyyfood —I’d love to see your twist on it!
Have a question? Drop it in the comments below.

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