Here is a traditional malva pudding (Poeding) recipe that you will love! Golden on the top, moist inside, decadent, sticky, and delicious, this easy malva pudding recipe makes for the best dessert!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, at no extra cost to you.
why you will love this recipe
This recipe is a must-try! And while we are at it, make sure to browse through this collection of tasty African dishes, if you enjoy having African food as I do.
- simple and easy - made with simple pantry staples, this is an easy recipe that even beginners can make.
- delicious - this traditional malva pudding recipe delivers every time. It is sticky, moist, spongy, perfectly caramelized, and delicious. No wonder it is one of South Africa's most loved desserts!
Jump to:
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 malva pudding 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 malva pudding 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.
ingredients
To make traditional malva pudding, you will require two sets of ingredients, namely, one set to make the batter and another set to make the malva sauce. This is a summary, a printable recipe card with the full measurements has been provided at the bottom of the page.
- 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 malva 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.
how to make traditional malva pudding
Here is a step by step breakdown of how to make malva pudding. This is a summary, a detailed recipe card has been provided at the bottom of this page.
Step 1: 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. Add the batter to an ovenproof baking dish and bake until the malva pudding is no longer runny in the middle, it is well risen and golden brown on top.
Step 2: make the malva pudding sauce -proceed on to prepare the sauce as follows:-
In a saucepan under medium heat, whisk heavy whipping cream, butter, sugar, vanilla, and a pinch of salt until the sauce comes to a boil. Lower the heat and allow the sauce to cook for a further 1-2 minutes. Remove the saucepan from the heat and set it aside.
Once the malva pudding has baked, use a fork or a skewer to poke holes on the surface. Pour the prepared sauce on top, making sure to distribute it evenly.
Serve malva pudding while still hot with some custard, whipped cream, or ice cream.
useful tips
- pour the sauce over the malva 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 or muffin tins instead. In this case adjust the time accordingly (here is a good individual-sized malva pudding recipe for you to check out).
- add some amarula cream, sherry, brandy or dark rum for an adult version of the pudding.
storage and reheating instructions
Keep any leftover cake in an airtight container in the fridge for up to 3 days. Kept in suitable freezer-friendly containers, it can be stored in the freezer for up to 3 months. To use, reheat at a temperature of 180˚C (350˚F) in the oven or using an air fryer for about 5 minutes, or until warmed through. If reheating from frozen, thaw it overnight in the refregirator before reheating.
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.
more delicious South African recipes to try
And if you love desserts in general, then try these other tasty desserts!
- Kenyan Mandazi
- Low-carb Instant Pot Peanut Butter Cheesecake
- Cassava Flour Crepes
- Spiced Persimmon Muffins
Great news, you have made it this far which means you probably made or are making this traditional South African malva pudding recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below. Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like my Facebook for the latest updates! Don't forget to subscribe to my YouTube channel or Newsletter for regular recipe notifications!
📖 Recipe
Malva Pudding
Equipment
Ingredients
To make the malva pudding 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.½ cup sugar, 2 tablespoon butter, 1 medium-sized egg, 3 tablespoon apricot jam, 1 teaspoon vanilla extract
- 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.1 cup all-purpose flour or cake flour, ½ cup milk, pinch of salt, ¾ teaspoon baking soda, ¾ teaspoon baking powder, 1 tablespoon white vinegar
- Next, grease an ovenproof baking dish and spoon the batter to it for baking. While the cake is baking, prepare the sauce. 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.1 cup heavy whipping cream, ½ cup room temperature butter, ½ cup sugar, 1 teaspoon vanilla extract, pinch of salt
- 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 the malva pudding has been baked, use a fork or a skewer to poke holes on 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 malva pudding will absorb the sauce).
- Serve malva pudding while still hot with some custard, whipped cream, fresh fruit or ice cream.
Notes
- pour the sauce over the malva 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 (here is a good individual-sized malva pudding recipe for you to check out).
- add some amarula cream, sherry, brandy or dark rum for an adult version of the pudding.
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.