South African Malva Pudding with Ginger

About This Recipe

Malva pudding is one of South Africa's most beloved desserts, a moist, spongy apricot-jam-based cake that gets doused in a hot buttery cream sauce right after baking, which soaks into the sponge and gives it its signature sticky, toffee-like texture. Apricot jam mixed into the batter isn't just for flavor — it also contributes to the pudding's characteristic tender, slightly caramelized crumb. A little grated fresh ginger folded into the batter isn't part of the traditional recipe, but adds a gentle warmth that complements the apricot and caramel notes without overwhelming them. The key technique that can't be skipped is pouring the hot sauce over the pudding immediately after it comes out of the oven, while the sponge is still hot enough to fully absorb the liquid rather than letting it pool on top. Served warm with a scoop of vanilla ice cream or a splash of cream, malva pudding is the kind of dessert found at nearly every South African family gathering and restaurant menu, prized for its comforting, deeply sweet character.

Ingredients

Serves 8

• 1.5 cupsall-purpose flour
• 1 tspbaking soda
• 0.25 tspfine sea salt
• 1 cupsugar
• 2eggs
• 3 tbspapricot jam
• 2 tbspbutter(melted)
• 1 tspfresh ginger(finely grated)
• 1 tbspwhite vinegar
• 1 cupmilk
• 1 cupheavy cream(for the sauce)
• 0.5 cupbutter(for the sauce)
• 0.5 cupsugar(for the sauce)
• 0.5 tspvanilla extract

Instructions

1. 1

   Mix dry ingredients

   Whisk flour, baking soda and salt together in a bowl.

2. 2

   Mix wet ingredients

   In another bowl, whisk sugar and eggs until pale, then whisk in apricot jam, melted butter, ginger and vinegar.

3. 3

   Combine and bake

   Alternately fold the dry ingredients and milk into the wet mixture until just combined. Pour into a buttered baking dish and bake at 180°C (350°F) for 35-40 minutes until golden and a skewer comes out clean.

   Don't overmix the batter once the flour and milk go in — a slightly lumpy batter still bakes into a tender sponge, while overmixing toughens it.

4. 4

   Make the sauce

   While the pudding bakes, warm cream, butter, sugar and vanilla in a saucepan over medium heat, stirring until the sugar dissolves and the mixture is hot and slightly glossy.

5. 5

   Pour the sauce

   As soon as the pudding comes out of the oven, poke a few holes in the top with a skewer and pour the hot sauce evenly over the surface, letting it soak in.

   Pour the sauce while the pudding is still hot — this is the single most important step, since a cooled sponge won't absorb the sauce nearly as well.

6. 6

   Rest and serve

   Let the pudding sit at least 10 minutes to fully absorb the sauce, then serve warm with cream or ice cream.

Variations

• •

  Skip the ginger for a completely classic, traditional malva pudding flavor.

• •

  Add a splash of brandy to the sauce for a boozy, adult version, a popular variation at dinner parties.

• •

  Bake in individual ramekins for a dinner-party presentation, reducing the bake time to about 20-25 minutes.

Storage

Refrigerate covered up to 4 days. Reheat individual portions in the microwave for 20-30 seconds to warm through and loosen the sauce again.

Frequently Asked Questions