Description
Malva Pudding is a classic South African dessert featuring a soft, spongy cake made with apricot jam and orange zest, generously soaked in a warm buttery sauce. It is rich, comforting, and especially delicious served warm.
Ingredients
For the Cake
- 4 large eggs
- 3 teaspoons grated orange zest
- 1½ cups (300g) granulated sugar
- ¾ cup (180g) unsalted butter, softened
- ½ cup (120ml) apricot jam
- 2 cups (240g) all-purpose flour
- 2 teaspoons (10g) baking soda
- 1 teaspoon (7g) salt
- 1 teaspoon (5ml) vinegar
- 1½ cups (360ml) milk
For the Sauce
- 2 cups (240ml) evaporated milk
- ½ cup (100g) granulated sugar
- ½ cup (105g) brown sugar
- 1 cup (240g) butter
- 1 teaspoon (5ml) almond extract
- 1 tablespoon (15ml) vanilla extract
Instructions
For the Cake
- Preheat the oven to 350°F (180°C) and grease a baking dish.
- Beat the eggs, orange zest, sugar, softened butter, and apricot jam until light and fluffy.
- Add the vinegar and milk and mix until combined.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture. The batter will be fairly thin.
- Pour the batter into the prepared baking dish.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
For the Sauce
- Add the evaporated milk, butter, granulated sugar, brown sugar, almond extract, and vanilla extract to a saucepan.
- Heat over medium heat, stirring until the butter melts and the sugars dissolve.
- Remove from the heat.
- Immediately poke holes throughout the warm cake using a skewer or fork.
- Pour the warm butter sauce evenly over the cake.
- Serve warm or refrigerate until ready to serve.
Notes
- Serve Malva Pudding warm for the best texture and flavor.
- Pair it with vanilla ice cream, whipped cream, or warm custard.
- Pour extra sauce over individual servings for a richer dessert.
- Let the pudding rest for a few minutes after adding the sauce so it can absorb properly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions gently in the microwave before serving.
- The pudding can also be reheated covered in the oven at a low temperature.
- Keep extra sauce refrigerated separately and warm it before serving.