Sticky South African Malva Pudding with Buttery Sauce

Malva pudding is a South African dessert that turns a humble baked sponge into something truly sticky, soft, and drenched in a warm buttercream soak. It’s the kind of dessert that feels like comfort in every spoonful, and it comes together with simple pantry ingredients.

A hot sauce made from cream, butter, and sugar soaks straight into the cake as it cools, giving you that classic sticky, caramelized texture. Serve it warm with custard or a scoop of vanilla ice cream, and you’ll see why it’s a beloved classic.

What Makes This Malva Pudding So Good

The sponge itself is light and tender, with a gentle tang from the vinegar and a subtle fruitiness from apricot jam. When the hot cream sauce hits the baked pudding, it seeps into every crevice, turning the top glossy and the crumb impossibly moist.

It’s a dessert that actually improves as it sits, so you can bake it ahead and reheat it for a weeknight treat. The combination of sweet, buttery, and slightly sharp flavours hits all the right notes without being heavy.

Ingredients

• 1 cup all-purpose flour: spoon and level for accuracy.
• 1 cup granulated sugar: regular white sugar works best here.
• 1 tsp baking soda: gives the sponge its lift.
• 1 large egg: at room temperature.
• 2 tbsp apricot jam: smooth or chunky, both work.
• 1 tbsp white vinegar: apple cider vinegar is a fine substitute.
• ½ cup whole milk: adds tenderness.
• 2 tbsp unsalted butter, melted: for the batter.
• 1 cup heavy cream: for the sauce.
• ½ cup unsalted butter: for the sauce, cut into pieces.
• ¾ cup granulated sugar: for the sauce.
• 1 tsp vanilla extract: use pure vanilla.
• Pinch fine salt: balances the sweetness.

Variations / Substitutions

• Dairy-free: use plant-based butter and full-fat coconut cream instead of heavy cream. The sauce will still be rich.
• Gluten-free: swap in a good 1-to-1 gluten-free baking flour blend. The texture stays surprisingly close.
• No apricot jam: peach jam or a mild orange marmalade can step in. You’ll lose a little of the classic flavour, but it’s still delicious.
• Less sweet: reduce the sauce sugar to ½ cup. The pudding will be sticky but less intense.

Try a slice of South African milk tart if you want another home-style favourite.

How to Make Malva Pudding

Step 1: Whisk the Dry Ingredients

Preheat your oven to 350°F (180°C) and grease an 8-inch square baking dish. In a large bowl, whisk together the 1 cup flour, 1 cup sugar, and 1 tsp baking soda until no lumps remain.

The mixture should look pale and evenly blended. Getting air into the flour at this stage helps the sponge rise nicely.

Step 2: Stir Together the Wet Mixture

In a separate bowl, whisk the egg, then stir in the 2 tbsp apricot jam, 1 tbsp vinegar, ½ cup milk, and the 2 tbsp melted butter. Whisk just until the jam breaks up and everything is smooth.

The liquid will turn a light orange from the jam, and it will smell faintly tangy. Don’t over-mix at this stage, a few tiny jam specks are fine.

Step 3: Fold the Batter

Pour the wet ingredients into the dry and fold with a spatula until just combined. You’ll see a few bubbles form immediately from the baking soda reacting with the vinegar.

Stop as soon as no dry flour streaks remain. Over-mixing can toughen the sponge, so a few small lumps are okay.

Step 4: Bake the Pudding

Scrape the batter into the prepared dish and smooth the top. Bake for 30 to 35 minutes, until the top is deep golden and a skewer inserted in the centre comes out clean.

The pudding will rise and develop a slight dome. The edges may pull away just a little from the sides. Place it on a wire rack while you make the sauce, do not turn it off.

Step 5: Simmer the Buttery Cream Sauce

While the pudding bakes, combine the 1 cup heavy cream, ½ cup butter, ¾ cup sugar, a pinch of salt, and the vanilla in a small saucepan. Bring to a gentle simmer over medium heat, stirring often, and cook for 3 to 4 minutes until the sugar dissolves and the sauce thickens slightly.

It should look glossy and coat the back of a spoon. Keep the heat low enough that it never comes to a rolling boil, high heat can split the cream.

Step 6: Soak and Serve Warm

When the pudding comes out of the oven, poke holes all over the top with a skewer or fork. Slowly pour the hot sauce evenly over the pudding, letting it sink into the holes and pool around the edges. Let it sit for about 10 minutes to soak in.

Scoop generous portions into bowls while still warm. The top will be sticky and shiny, and the inside will be moist and almost custard-like. Serve with vanilla ice cream or hot custard, and spoon any extra sauce from the bottom of the dish over the top.

Tips for the Best Pudding

• Use room temperature milk and egg, cold ingredients can cause the melted butter to firm up and make a lumpy batter.
• Don’t skip the vinegar. It reacts with the baking soda for a light sponge and adds a gentle sharpness that cuts through the sweetness.
• If your apricot jam is very chunky, run it through a sieve or give it a quick blitz in a small food processor so it disperses evenly.
• The pudding will look soupy right after you pour the sauce. That’s normal. As it sits, the sponge absorbs most of the liquid and becomes sticky, not wet.

Bake times will vary slightly by dish size.

Storing Leftovers

• Refrigerate: covered for up to 3 days. The pudding stays moist and the sauce thickens as it chills.
• Reheating: individual portions in the microwave for 30 to 45 seconds brings back the warm, gooey texture. You can also reheat the whole dish in a 300°F (150°C) oven for 15 minutes.
• Serve cold: the next day, some people actually prefer the denser, firmer texture straight from the fridge.

What to Serve with Malva Pudding

A scoop of vanilla ice cream is the classic partner, the cold creaminess against the warm sticky sponge is hard to beat. Hot homemade custard works beautifully too, and a few fresh raspberries add a bright, tart contrast that keeps each bite interesting. If you want a more grown-up pairing, a splash of cold heavy cream poured over the top is simple and luxurious.

Frequently Asked Questions

Can I use a different jam?

Yes, peach or apricot preserves give the closest flavour. Marmalade adds a slight bitterness that changes the character, but it’s still tasty.

Why did my pudding sink in the middle?

That usually means the oven door was opened too early or the baking soda was old. Bake until the centre is fully set and avoid peeking before 25 minutes.

Can I make it ahead for a dinner party?

Absolutely. Bake the sponge and make the sauce, but keep them separate. Pour the warm sauce over the cooled pudding about 20 minutes before serving, then reheat gently in a low oven.

Is there a way to reduce the richness?

You can swap half the heavy cream with whole milk in the sauce, but the result will be thinner and less sticky. A dollop of plain yoghurt on the side also helps balance the richness.

Malva Pudding Recipe

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 large egg
• 2 tbsp apricot jam
• 1 tbsp white vinegar
• ½ cup whole milk
• 2 tbsp unsalted butter, melted
• 1 cup heavy cream
• ½ cup unsalted butter
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• Pinch fine salt

Method

 

1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking dish. Whisk flour, sugar, and baking soda.
2. In another bowl, whisk egg, apricot jam, vinegar, milk, and melted butter until smooth.
3. Fold wet ingredients into dry until just combined. Pour batter into the dish.
4. Bake for 30–35 minutes until golden and a skewer inserted comes out clean.
5. While the pudding bakes, gently simmer heavy cream, butter, sugar, salt, and vanilla for 3–4 minutes until slightly thickened.
6. Poke holes in the hot pudding, slowly pour the sauce over, and let soak for 10 minutes. Serve warm.

Notes

Allow the pudding to soak for at least 10 minutes before serving. For the best texture, let it rest a little longer so the sauce can fully absorb. Leftovers taste even more sticky and soft the next day.