Moist Malva Pudding Dessert
Malva Pudding is a decadent, moist, and spongy South African baked dessert that is characteristically sweet and caramelized. The pudding, made with basic ingredients like flour, sugar, eggs, and apricot jam, is soaked in a rich, warm, buttery, and creamy sauce immediately after baking. This soaking process is what gives the Malva Pudding its wonderfully moist and sticky toffee-like texture. It is a beloved dish often served at special occasions and holidays, usually accompanied by custard or vanilla ice cream.
Equipment
- Electric Hand Mixer
Ingredients
- 1 Cup All-Purpose Flour
- 1 tbsp Baking Soda
- 1/4 tbsp Salt
- 1 Cup Granulated Sugar
- 2 Large Egg
- 2 tbsp Smooth Apricot Jam
- 1 tbsp Unsalted Butter
- 1 tbsp White Vinegar
- 1/2 cup Milk Full Fat
Hot Syrup Sauce Ingredients
- 3/4 Cup Heavy Cream
- 1/2 Cup Unsalted Butter
- 1/2 Cup Granulated Sugar
- 1/4 Cup Hot Water
- 1 tbsp Vanilla Extract
Instructions
Preparing and Baking the Pudding
- Preheat & Prep: Preheat your oven to 350F (180C}). Grease your chosen baking dish (8x8 inch or 9x5 inch) with butter.
- Combine Dry Ingredients: In a medium bowl, sieve together 1 Cup All-Purpose Flour, 1 tbsp Baking Soda, and 1/4 tbsp Salt. Set aside.1 Cup All-Purpose Flour, 1 tbsp Baking Soda, 1/4 tbsp Salt
- Cream Wet Ingredients: In your large mixing bowl, using an electric mixer, beat 1 cup Granulated Sugar and 2 Large Eggs until the mixture is light, pale yellow, and fluffy (about 3-5 minutes).2 Large Egg, 1 Cup Granulated Sugar
- Add Flavor and Fat: Beat in 2 Tablespoons Smooth Apricot Jam until well combined. In a separate small bowl, melt 1 Tablespoon Unsalted Butter and stir in 1 teaspoon White Vinegar. Add this butter/vinegar mixture to the egg mixture and beat lightly.2 tbsp Smooth Apricot Jam, 1 tbsp Unsalted Butter, 1 tbsp White Vinegar
- Mix Milk and Dry: Add the reserved dry ingredients (Flour, Baking Soda, Salt) to the wet mixture, alternating with 1/2 cup Milk. Start and end with the dry ingredients. Mix on low speed until just combined—do not overmix. The batter will be quite runny.1/2 cup Milk
- Bake: Pour the batter into the prepared baking dish. Bake for 40-45 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean.
Part 2: Making and Pouring the Hot Syrup Sauce
- Make the Sauce: About 5 minutes before the pudding is done, combine the sauce ingredients in a small saucepan: 3/4 cup Heavy Cream, 1/2 cup Unsalted Butter, 1/2 cup Granulated Sugar, and 1/4 cup Hot Water.3/4 Cup Heavy Cream, 1/2 Cup Unsalted Butter, 1/2 Cup Granulated Sugar, 1/4 Cup Hot Water
- Simmer: Heat the sauce over medium heat, stirring constantly, until the butter is melted and the sugar is completely dissolved. Bring it to a gentle simmer for 2-3 minutes. Remove from heat and stir in 1 teaspoonVanilla Extract. Keep the sauce warm.
- Soak the Pudding: As soon as the pudding comes out of the oven, use a skewer or fork to poke holes all over the surface.
- Pour: Slowly pour the warm Hot Syrup Sauce over the entire surface of the hot pudding. Allow it to soak in completely. This should take about 5-10 minutes.
- Serve: Serve the Malva Pudding warm, traditionally with custard or vanilla ice cream.1 tbsp Vanilla Extract
Notes
- The Vinegar is Key: The white vinegar combined with the baking soda helps the pudding rise and gives it a signature light, spongy texture that better absorbs the sauce. Don't skip it!
- The Sauce Must Be Warm: It is crucial that the pudding is hot and the sauce is warm (or hot) when poured. This temperature difference allows the sauce to fully permeate the sponge for maximum moistness.
- Serving: Malva Pudding is best served warm. If you have leftovers, reheat them briefly in the microwave before serving.
Nutrition
Calories: 550kcal
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