South African Malva Pudding (Sticky Apricot Sponge Pudding)

About This Recipe

South African Malva Pudding is a real, traditional South African dish, known as Sticky Apricot Sponge Pudding. A dense, spongy apricot jam-flavored cake soaked in a warm cream sauce, served with custard or ice cream, a beloved South African dessert.\n\nMalva pudding, likely of Cape Dutch origin, has been a staple South African dessert for generations, its name possibly referring to the mallow-like soft, spongy texture achieved through the warm sauce soak.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in South African home cooking, not a generic stand-in for a search term.

Ingredients

Serves 8

• 150 gsugar
• 2eggs
• 3 tbspapricot jam
• 150 gall-purpose flour
• 1 tspbaking soda
• 0.25 tspfine sea salt
• 1 tbspwhite vinegar
• 100 mlwhole milk
• 2 tbspbutter(melted)
• 200 mlheavy cream, for sauce
• 100 gbutter, for sauce
• 100 gsugar, for sauce
• 100 mlhot water, for sauce

Instructions

1. 1

   Make the batter

   Beat sugar and eggs together until pale, then mix in apricot jam.

2. 2

   Combine dry and wet

   Sift flour, baking soda and salt together, then fold into the egg mixture alternately with vinegar, milk and melted butter until smooth.

3. 3

   Bake

   Pour into a buttered baking dish and bake at 180°C (350°F) for 35 to 40 minutes until a skewer comes out clean and the top is golden.

4. 4

   Make the sauce

   While the pudding bakes, combine cream, butter, sugar and hot water in a saucepan, simmering until the sugar dissolves and the sauce is smooth.

5. 5

   Soak

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

6. 6

   Serve

   Let the pudding absorb the sauce for at least 10 minutes, then serve warm with custard or vanilla ice cream.

Variations

• •

  Some households add a splash of brandy to the sauce for extra depth.

• •

  Serve with a scoop of vanilla ice cream instead of or alongside custard.

• •

  A version using orange marmalade instead of apricot jam offers a different fruity note.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions