Here is a traditional malva pudding (Poeding) recipe that you will love! Golden on the top, moist inside, decadent, sticky, and delicious, this easy recipe makes for the best dessert!
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why you will love this recipe
- it is simple and easy, even beginners can easily make it.
- it's sticky, moist, spongy, perfectly caramelized, and delicious.
For a visual guide on how to make this malva pudding, head over to my Youtube channel!
malva pudding origins
Malva pudding is a dessert that is part of the Afrikaans food culture, believed to have Dutch and Cape Dutch origins. Slightly similar to the English sticky toffee pudding, there are many claims to its origins.
Arguably, it is believed that the dessert is named so because the original versions of the pudding used to have Malvasia (also known as Malmsey) wine.
Another claim is that the pudding is named as per the Afrikaans word malvalekker, which means marshmallow, referring to the similarities between marshmallows and the texture of the pudding.
Others believe that it is named after the geranium flower. Malva is another Afrikaans word for geranium, and it is claimed that the cake was originally flavored with the leaves of the rose-scented geranium called pelargonium, native to South Africa.
Another theory is that it is named after a woman whose name was Malva. Whichever theory you want to believe, one thing is for sure, it does taste amazing! No wonder it is one of South Africa's most loved desserts!
ingredients
You will require two sets of ingredients, namely, one set to make the batter and another set to make the malva sauce.
- regular sugar - to sweeten the batter and the sauce.
- butter - use margarine as a dairy-free alternative.
- apricot jam - this a staple in most South African recipes.
- all-purpose flour ( or cake flour).
- white vinegar - I recommend not ommiting this. Combined with baking soda, the vinegar reacts with carbon dioxide in a chemical reaction to create carbon dioxide. This in turn helps the pudding rise, making it fluffy and moist.
- milk - easily substitutable with plant milk, such as almond milk.
- egg - medium sized.
- pinch of salt.
- baking powder and baking soda.
- vanilla extract, essence or seeds scraped from one vanilla pod (optional).
- heavy whipping cream - you can use evaporated milk or condensed milk in place of the heavy whipping cream.
This is a summary, a printable recipe card with the full measurements and detailed instructions has been provided at the bottom of this page.
Related recipes: For more tasty African dishes, try our South African banana bread, Kenyan chapati, and mandazi recipes, next!
how to make traditional malva pudding
Step 1: prepare the batter - Start by preheating your oven to 180˚C (350 ˚F). In a large bowl, mix the sugar, egg, and butter until well combined. Stir in the apricot jam and vanilla.
Sieve in the dry ingredients (all-purpose flour, baking powder, baking soda, and salt). Add the milk and vinegar, then combine until everything is well incorporated. Pour the batter into an ovenproof baking dish and bake until the pudding is well risen, cooked through, and golden brown.
Step 2: make the pudding sauce -proceed on to prepare the sauce as follows:-
Whisk cream, butter, sugar, vanilla, and salt in a saucepan on medium heat until boiling. Simmer for 1-2 minutes, then remove from heat.
After baking, use a skewer or a fork to poke holes in it, then evenly pour the sauce over the top.
Serve it while still hot with some custard, whipped cream, or ice cream.
useful tips
- Pour the hot sauce over the hot pudding; while it may seem much, it will soak in and keep it moist.
- Check for doneness at around the 25th minute. Be careful not to slam the oven door, to prevent the it from sinking in the middle.
- For individual-sized malva pudding, use ramekins or muffin tins and reduce baking time.
- Enhance with amarula, sherry, brandy, or dark rum for an adult version.
storage and reheating instructions
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze leftovers in freezer-friendly containers for up to 3 months.
- To reheat refrigerated cake, bake at 180˚C (350˚F) for about 5 minutes, or until warmed through.
- To reheat frozen cake, thaw overnight in the refrigerator and then bake at 180˚C (350˚F) for about 5 minutes, or until warmed through.
more delicious South African recipes to try
And if you love desserts in general, then try these other tasty desserts!
Enjoy making this recipe! Be sure to give it a review ⭐ below! Follow us on Instagram, Pinterest, Facebook and Tiktok and subscribe to our YouTube channel and Newsletter for regular recipe notifications!
Updated on November 9, 2023: Certain parts of this recipe have been simplified to enhance clarity and readability.
📖 Recipe
Malva Pudding
Video
Equipment
Ingredients
To make the batter
- ½ cup sugar
- 2 tablespoon butter
- 1 medium-sized egg
- 3 tablespoon apricot jam
- 1 cup all-purpose flour or cake flour
- 1 Tbsp white vinegar
- ½ cup milk (128 ml)
- pinch of salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract (vanilla essence, or seeds scraped from one vanilla pod)
To make the Sauce
- 1 cup heavy whipping cream (236 ml)
- ½ cup room temperature butter (125 g)
- ½ cup sugar (100 g)
- pinch of salt
- 1 teaspoon vanilla extract
Instructions
Prepare the batter
- Preheat the oven to 180˚C (350˚F). In a large bowl, mix the sugar, egg, and butter until well combined. Stir in the apricot jam and vanilla.
- Using the same bowl, sieve in the dry ingredients (all-purpose flour, baking powder, baking soda, and salt). Add the milk and vinegar, then combine until everything is well incorporated, and the batter is smooth.
- Grease a baking dish, add the batter, and bake. Make the sauce while the is cake baking. Bake for 30-35 minutes, or until it's no longer runny in the middle, is well-risen, and golden brown on top.
Making the malva pudding sauce
- In a saucepan under medium heat, whisk heavy whipping cream, butter, sugar, vanilla extract, and a pinch of salt until the sauce comes to a boil.
- Lower the heat and allow it to cook for a further 1-2 minutes. Remove the saucepan from the heat, and set it aside.
- Once baked, use a fork or a skewer to poke holes in the surface. Pour the prepared sauce on top, a little at a time, so it soaks the pudding (swirl around to distribute it evenly, the pudding will absorb the sauce).
- serve while still hot with some custard, whipped cream, fresh fruit, or ice cream.
Notes
- pour the sauce over the pudding while still hot. While it may seem too much, do not worry as the cake absorbs all the liquid, helping keep it moist.
- check for doneness at around the 25th minute. Be careful not to slam the oven door once done, to prevent the cake from sinking in the middle (this happened to me).
- make individual-sized portions of the cake by using ramekins instead. In this case, adjust the time accordingly.
- add some Amarula cream, sherry, brandy, or dark rum for an adult version of the pudding.
- Serve while still hot with some custard, whipped cream, or vanilla ice cream.
Nutrition
frequently asked questions
While the traditional malva pudding recipe uses heavy cream, you can still make it without cream. Simply use your favourite brand of condensed milk, evaporated milk (such as ideal milk which is known by most South Africans), or regular milk in place of the heavy cream.
Useful tip: be careful not to confuse evaporated milk with condensed milk. Both of these are shelf-stable milk products made by heating milk until at least 60 percent of their water content has evaporated. The main difference between the two is that condensed milk is sweetened while evaporated milk is not. This means you need to adjust the amount of sugar you use, if you choose to use sweetened condensed milk.
Yes you can. Simply stir in half a cup of applesauce, instead of the eggs. You can also make this recipe vegan by using vegan butter and plant milk instead of regular milk and butter. Here is a wonderful vegan malva pudding recipe that you can check out, if interested.
Malva pudding is normally served as a dessert. It is one of South Africa's popular desserts served during special occassions and during the holiday period, such as Christmas.
Britney
This is my new favorite dessert recipe. That apricot jam in the pudding is so good and the sauce on top is to die for! Thank you so much for introducing this recipe to my family!
Jazz
This is a delicious pudding. I love how the apricot flavor comes though. Thank you!
Kate Hahnel
Thank you too for trying it out!
Eden
Your recipes never cease to amaze me! This was super yummy!
Camille
This was the first time hearing about and making malva pudding boy was is good. I had it with vanilla ice cream and it was such a delis treat.
Chenée
This was amazing -- it was my first time making malva pudding, and it definitely won't be the last! Thank you so much for the step by step instructions!
Kate Hahnel
Happy you loved it!!
Robin
This is definitely my type of pudding - made with flour but not as heavy as a traditional cake. Really perfect along with my daily cup of tea.
Lilly
This was my first time making malva and I am quite impressed! Your recipe is so delicious and it was super easy to follow, especially for a first timer like me. My family loved it! I'll definitely be making this again!
Marta
I've never heard of or tasted malva pudding, but I realized after one bite, I've been missing out. I loved the hint of apricot flavor from the jam in the pudding. This is definitely a repeat recipe.