Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large eggs
- 3/4 cup (150 g) sugar
- 2 tbsp (40 g) apricot jam
- 1 tsp vanilla
- 1 cup (125 g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup (120 ml) milk + 1 tbsp (15 ml) white vinegar
- 1/4 cup (60 g) unsalted butter, melted
- Sauce: 1 cup (240 ml) heavy cream, 1/2 cup (120 ml) milk, 1/2 cup (100 g) sugar, 1/2 cup (113 g) butter, 1/4 cup (60 ml) water, 1 tsp vanilla, pinch salt
- To serve: warm custard or vanilla ice cream
Do This
- 1) Heat oven to 350°F (175°C). Grease an 8-inch square (2-quart) baking dish.
- 2) Whisk eggs and sugar until pale; whisk in apricot jam and vanilla.
- 3) Stir milk with vinegar; in another bowl mix flour, baking soda, salt. Fold dry into wet, alternating with soured milk; stir in melted butter.
- 4) Bake 35–40 minutes until deep amber and springy.
- 5) While baking, gently heat all sauce ingredients until butter melts and sugar dissolves.
- 6) Prick hot pudding; slowly pour hot sauce over, in two passes, until absorbed. Rest 15 minutes.
- 7) Serve warm with custard or vanilla ice cream.
Why You’ll Love This Recipe
- Classic South African comfort: a caramelized apricot-jam sponge soaked in buttery cream.
- All-in-the-pan ease: pour the warm sauce over the hot pudding—no fancy gear needed.
- Make-ahead friendly and even better the next day.
- Perfectly cozy with custard or a melting scoop of vanilla ice cream.
Grocery List
- Produce: Optional: 1 orange (zest, if using)
- Dairy: Eggs, unsalted butter, whole milk, heavy cream, vanilla ice cream or custard (to serve)
- Pantry: Granulated sugar, apricot jam, all-purpose flour, baking soda, fine salt, white vinegar, vanilla extract, water
Full Ingredients
For the Malva Pudding
- 2 large eggs, at room temperature
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (40 g) smooth apricot jam
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 tsp baking soda (bicarbonate of soda)
- 1/4 tsp fine salt
- 1/2 cup (120 ml) whole milk
- 1 tbsp (15 ml) white vinegar or lemon juice
- 1/4 cup (60 g) unsalted butter, melted and slightly cooled
For the Buttery Cream Soaking Sauce
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 1/4 cup (60 ml) water
- 1 tsp vanilla extract
- Pinch fine salt
- Optional: 1–2 tbsp (15–30 ml) brandy or Amarula liqueur
To Serve
- Warm vanilla custard or vanilla ice cream
Step-by-Step Instructions
Step 1: Prep the pan and oven
Preheat the oven to 350°F (175°C). Grease an 8-inch square (2-quart) baking dish with butter. In a small cup, combine the milk and vinegar to make a quick sour milk; set aside—it will thicken slightly.
Step 2: Whisk eggs, sugar, and jam
In a medium bowl, whisk the eggs and sugar vigorously for 1–2 minutes until the mixture looks pale and slightly thick. Whisk in the apricot jam (warm it a few seconds if very firm) and vanilla until smooth.
Step 3: Fold in dry ingredients and butter
In a separate bowl, whisk the flour, baking soda, and salt. Add the dry ingredients to the egg mixture in two additions, alternating with the soured milk. Fold gently just until no dry streaks remain. Stir in the melted butter until the batter is silky and pourable. Do not overmix.
Step 4: Bake
Scrape the batter into the prepared dish and smooth the top. Bake for 35–40 minutes, until the top is a deep amber brown, the edges pull slightly from the sides, and the center springs back when pressed (an internal temp of about 200°F/93°C is ideal).
Step 5: Make the soaking sauce
While the pudding bakes, combine cream, milk, sugar, butter, water, vanilla, and salt in a small saucepan. Warm over medium-low heat, stirring, until the butter melts and the sugar dissolves. Do not let it vigorously boil. Stir in brandy or Amarula if using, then remove from heat and keep warm.
Step 6: Soak the hot pudding
As soon as the pudding comes out of the oven, poke it all over with a skewer or fork—go to the edges and corners. Slowly pour about half of the hot sauce over the hot pudding, letting it seep in. Wait 5 minutes, then pour the remaining sauce over the top. The pudding will drink it up. Let it rest 10–15 minutes to finish absorbing.
Step 7: Serve warm
Spoon the warm, saucy pudding into bowls. Serve immediately with warm vanilla custard or a scoop of vanilla ice cream. For extra gloss, drizzle with any sauce pooled at the bottom of the dish.
Pro Tips
- Measure accurately—use a scale for flour (125 g) to avoid a dense sponge.
- Keep it hot-on-hot: both pudding and sauce should be hot for perfect absorption.
- Warm firm apricot jam briefly to whisk in smoothly and distribute flavor.
- Don’t boil the sauce hard; gentle heat prevents splitting and keeps it silky.
- For a caramelized top with a saucy interior, bake to deep amber before soaking.
Variations
- Amarula or Brandy Sauce: Stir 1–2 tbsp Amarula or brandy into the finished sauce for a South African liqueur twist.
- Rooibos-Orange: Replace the 1/4 cup water in the sauce with strong hot rooibos tea; add 1 tsp orange zest to the batter.
- Mini Malvas: Bake in greased muffin tins (fill 3/4 full) at 350°F/175°C for 16–18 minutes, then soak individually with warm sauce.
Storage & Make-Ahead
Refrigerate leftovers covered for up to 4 days. Reheat gently at 300°F (150°C) for 12–15 minutes or microwave individual portions for 30–45 seconds, adding a splash of leftover sauce or cream if needed. Freeze (well wrapped) for up to 2 months; thaw overnight in the fridge, then warm through. You can also make the sauce up to 3 days ahead—reheat gently until pourable before using.
Nutrition (per serving)
Approximate values for 1 of 8 servings: 490 calories; 33 g fat; 48 g carbohydrate; 4 g protein; 210 mg sodium. Values will vary with brand and serving size.
