Malva pudding is a delicious cake-like dessert with an amazing caramelized outer layer. It’s extra chewy, soft and bursting with apricot flavor.
Looking for more incredibly soft and fluffy desserts? Here are some of my favorites: Fig Pudding, Pumpkin Pudding Cake, and Sticky Caramel Pudding!
Malva Pudding Cake
Have you ever heard of Malva pudding? Get ready to meet your new favorite dessert. This is a traditional South African dessert that resembles bread pudding or tres leches. Essentially, it’s a cake dipped in a decadent sauce made with heavy cream and evaporated milk. I mean, let’s be real here. Has there ever been a dessert made with evaporated milk that does not have been good? Due to its soft and chewy texture, this dessert is called “malvapoeding” in Afrikaans. Translated, it literally means “marshmallow pudding”. There is no better way to describe it!
Let’s talk about the cake itself, though. It’s amazing. It’s buttery, sweet and gets its signature flavor from a key ingredient: apricot jam! The cake also gets the most amazing caramelized outer layer when baking. Once you top it off with the creamy frosting, it becomes an absolutely irresistible dessert. Your family will love it! If you’re looking for new desserts to add to the lineup, malva pudding is definitely a must try.
Ingredients needed
Malva Pudding is a great make-and-go dessert recipe because it uses lots of pantry staples. Just make sure you have apricot jam on hand! This is what gives malva pudding its classic fruity flavor. Note: exact measurements can all be found below in the recipe card.
- Sugar: Just plain white sugar here!
- large eggs: A few large eggs will help bind all your ingredients together.
- Apricot jam: Not only does apricot jam add flavor, it’s also great for adding extra moisture!
- White vinegar: White vinegar will give your cake a nice tender crumb and a slight hint of tangy flavor.
- Butter: I used unsalted melted butter for the cake.
- Milk: Makes the batter smooth and creamy! I recommend using whole milk as it will make your cake fluffier and fluffier. The higher the fat content of your malva pudding, the moister and more tender it will be!
- Flour: All-purpose flour works great here! Avoid using high protein flours.
- Baking soda: Helps cake rise while baking.
- Salt: A pinch will keep your pudding from tasting bland.
Cream sauce
- Heavy cream and evaporated milk: This is the base of the cream sauce. These ingredients make the frosting silky smooth and absolutely indulgent.
- Granulated sugar: Helps create an icing-like texture and also adds sweetness.
- Butter: I used unsalted.
- Vanilla: I like to add a little vanilla extract for a hint of flavor!
How to make malva pudding
It’s actually super easy. You will love ! If you can make boxed cake mix, you can make malva pudding. It only takes a few mixing and baking steps to have everything perfectly assembled! The cake and frosting are very simple to prepare.
- Preheat the oven, preparation pan: Preheat your oven to 350° Fahrenheit, then spray an 8X8 cake pan with cooking spray and set aside.
- Combine sugar and wet ingredients: In a medium bowl using a hand mixer, beat together your sugar and eggs until light and lemony in colour. Then add your jam and stir until well blended. Add your melted butter, vinegar, and milk and blend for an additional 1-2 minutes.
- Mix with dry ingredients: In a separate bowl, sift together your flour, baking soda, and salt. Then add this flour mixture to your egg mixture and mix for 2-3 minutes, until well blended.
- Bake: Pour the batter into the prepared baking dish and bake for 30-45 minutes, after the first 15 minutes cover your pudding with foil to keep it from getting too dark. The pudding should rise and become an even golden brown.
Make the cream sauce
- Melt the ingredients together: In a medium saucepan, combine your cream, milk, sugar, butter and vanilla. Over medium heat, melt the ingredients together and whisk until smooth.
- Pour over the cake: Once your pudding is out of the oven, pour the cream sauce evenly while it’s still warm.
- Soak: Let the pudding sit and soak the sauce for at least 10 minutes before serving. Best served cold and hot.
How to make the BEST Malva Pudding
Here are some additional tips and tricks to help you perfect this tasty dessert from South Africa!
- Do not overmix: When combining the wet and dry ingredients for the cake, mix only until smooth. If you mix too much, the dough can deflate and run when baked.
- Add icing while hot: Be sure to add the frosting to your cake while it’s hot. This way it will absorb better and add moisture to your cake. If you let it cool too long, it might stay on the cake like icing.
- Make individual servings: Instead of making malva pudding in an 8×8 pan, you can also use small ovenproof ramekins so everyone has an individual serving of this tasty treat! As the dishes are smaller, you may need to reduce the total cooking time by a few minutes.
- Serve with: Malva pudding is great on its own, but can also be served with whipped cream, vanilla ice cream, or a dollop of custard on top!
Storing leftovers
Because of the milky glaze, you’ll want to store leftover malva pudding in the fridge for best results. This dish is best fresh the day it is made, but you can make it ahead and store it in the refrigerator, covered, for up to a week.
- In the refrigerator: Store malva pudding in an airtight container or tightly covered with plastic wrap for up to 1 week.
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To print
Malva Pudding
Malva pudding is a delicious cake-like dessert with an amazing caramelized outer layer. It’s extra chewy, soft and bursting with apricot flavor.
Servings 6 People
calories 537calories
Ingredients
- ¾ Chopped off sugar
- 2 large eggs
- ¼ Chopped off apricot jam
- 1 teaspoon White vinegar
- 2 soup spoons butter unsalted melted
- ½ Chopped off milk
- 1 Chopped off all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream sauce
- ½ Chopped off heavy cream
- ½ Chopped off evaporated milk
- ½ Chopped off Granulated sugar
- ½ Chopped off butter
- 2 coffee spoons vanilla
Instructions
Preheat your oven to 350° Fahrenheit, spray an 8X8 cake pan with cooking spray and set aside
In a medium bowl using a hand mixer, beat together your sugar and eggs until light and lemony in colour. Add your jam and stir until well blended. Add your melted butter, vinegar and milk, mix for another 1-2 minutes.
In a separate bowl, sift together your flour, baking soda, and salt. Add this mixture to your egg mixture and mix for 2-3 minutes, until well blended.
Pour your batter into the prepared baking dish and bake for 30-45 minutes, after the first 15 minutes cover your pudding with foil to prevent it from browning too much. The pudding should rise and become an even golden brown.
Cream sauce
In a medium saucepan, combine your cream, milk, sugar, butter and vanilla. Over medium heat, melt the ingredients together, whisk until smooth.
Once your pudding is out of the oven, pour the cream sauce evenly while it’s still warm.
Let the pudding sit and soak the sauce for at least 10 minutes before serving. Best served cold and hot.
Remarks
This dish is best fresh the day it is made, but you can make it ahead and store it in the refrigerator, covered, for up to a week.
Nutrition
calories: 537calories | Carbohydrates: 61g | Protein: 7g | Large: 30g | Saturated fat: 19g | Polyunsaturated fats: 1g | Monounsaturated fat: 8g | Trans fat: 1g | Cholesterol: 136mg | Sodium: 783mg | Potassium: 173mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1064UI | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
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