Malva Pudding (South-African)

Malva Pudding

Malva Pudding is as South-African as you can get ! I grew up on this, usually as a Sunday dessert at my Granny’s house. Absolutely love it and it is hands down the best pudding ever.

The pudding is a dark, shiny, sticky, sweet dessert, which is best enjoyed hot with whipped cream, custard or ice-cream. But, if there happens to be a leftover piece the next morning – enjoy cold – it will be toffee-ish and pure delight. You can slice it into small cubes, fingers or any shape and add a small piece to the kids, and your own, lunch.

Malva Pudding

If you see a supposed-to-be Malva Pudding and it does not have this distinct, dark color and is sticky to the touch, it is not a true traditional Malva Pudding !

Looking at the simple, everyday ingredients, you would never think this dessert would turn out the way it does, or be so high in demand. It is all standard pantry ingredients, with not even one weird ingredient, therefore this dessert can be enjoyed world wide and you can have a taste of Africa wherever you are.

I have to stress out that the single most important ingredient in a Malva Pudding, is the addition of the Apricot Jam – the finest, smoothest you can get. Without this, it will not brown as much, not be that sticky and definitely not taste the way it should.

This is also the only dessert Roy orders at any restaurant who have it on their menu – with whipped cream! Lightly sweetened or unsweetened cream is best as the dessert is sweet.

Malva Pudding (South-African)

Slightly adapted from: Springbok Kitchen

6 – 8 Servings


1 cup Caster Sugar
2 Extra-Large Eggs
1 1/2 TB Smooth Apricot Jam
1 1/4 cup Flour
1 t Baking Soda
Pinch Salt
2 TB Butter
1 t Vinegar
1/2 cup Milk


1 cup Fresh Cream (whipping cream – but do not whip)
1/2 cup Butter
1/2 cup Sugar
1/2 cup Water


1.) Pre-heat the oven to 180 deg C (350 deg F) – Spray a 20 x 30cm ( 9 x 13 inch ) oven dish with cooking oil.
2.) Beat the Caster Sugar and Eggs together until fluffy – add the Apricot Jam and beat until smooth.
3.) Sift together the Flour, Baking Soda and Salt in a separate bowl.
4.) Melt the Butter and add the Vinegar and Milk – stir to combine.
5.) Add the Milk and Flour mixtures alternately to the Egg mixture – beat until just smooth.
6.) Pour batter into the prepared oven dish and bake 40 – 45 minutes (it will go quite dark when done)
7.) Just before the pudding finish baking – heat the Cream, Butter, Sugar and Water over medium heat until the Butter is melted and the Sugar has dissolved.
8.) As soon as the pudding is out of the oven – pour the sauce over the hot pudding and let stand 5 – 10 minutes before serving.
I really hope you enjoy this pudding ! The dessert slices perfectly and glides out easily from the oven dish and will keep it’s shape well.

Malva Pudding


32 thoughts on “Malva Pudding (South-African)”

  1. To push it beyind decadence, I add a tablespoon or two Brandy or Cointreau (orange liquer) to the final sauce. Oe oe oe!

  2. To push it beyind decadence, I add a tablespoon or two Brandy or Cointreau (orange liquer) to the final sauce. Oe oe oe!

  3. Delicious, would love for you to share this at my link party at going on today and tomorrow. Thank you, hope to see you there.
    Wanda Ann

  4. Wow, that looks so good! It reminds me a little of Scottish Sticky Toffee Pudding… which I LOVE! Thank you!

  5. Hi Linda,
    We just love Apricots and this will be a fabulous Pudding to try. Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
    Come Back Soon
    Miz Helen

  6. I love these kind of puddings Linda. I'm putting it away in the vault for winter time. Still too hot for puddings but I might have to put the air con on just to try this one! LOL Am featuring this one at tomorrow's party. Thanks for linking up your wonderful ideas each week.

    Anne xx

  7. Thank you so much for stopping in and sharing your inspirational craft project with our Crafty Showcase last week! You rock!

    We can't wait for you to stop in and share more of your ideas with us. The Crafty Showcase is open from Friday midnight until Thursday noon!

    Thanks for the inspiration!
    Susie @Bowdabra

  8. Hi Linda! Thank you so much for the great share at Inspiration Cafe! The Malva Pudding looks so yummy! Pinning!

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