Malva Pudding (South African Apricot Sponge Pudding)
Local name: Malvapoeding
In short: A springy apricot jam sponge soaked with hot buttery cream sauce while still warm, served with custard or ice cream after Sunday lunch. It takes about 1 h in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 8
- Difficulty
- Easy
- Calories
- 475 kcal
Malva pudding is the sticky, caramel-scented sponge that ends many South African Sunday lunches. A light batter sweetened with apricot jam bakes into a springy cake, and a hot cream and butter sauce is poured over it while it is still in the dish, soaking through the crumb. It is served warm with custard or ice cream, and the batter comes together in one bowl.
Instructions
- Heat the oven to 180°C (350°F) and grease a 20 x 30 cm (8 x 12 inch) baking dish.
- Beat the sugar and eggs for 3 to 4 minutes until pale and thick. Beat in the jam and melted butter.
- Stir the baking soda into the vinegar, which will fizz, and mix it into the batter.
- Fold in the flour and salt in two batches, alternating with the milk, until the batter is smooth. Pour it into the dish.
- Bake for 35 to 40 minutes, until puffed, deep golden and springy to the touch.
- While the pudding bakes, warm the cream, butter, sugar, hot water and vanilla in a saucepan, stirring until the butter melts and the sugar dissolves. Do not let it boil hard.
- As soon as the pudding comes out, prick it all over with a skewer and pour the hot sauce slowly over the top. Rest for 15 minutes so it soaks in, then serve warm.
Tips
- Prick the sponge well and pour the sauce in two or three stages so that every part soaks evenly.
- Bake a day ahead and refrigerate it covered. Reheat at 160°C (325°F) for 20 minutes, and it will be even stickier.
Questions and answers
Why is malva pudding so moist and sticky?
The hot sauce poured over the hot sponge soaks into the crumb like a syrup. The airy batter is made to absorb it.
What do you serve with malva pudding?
Warm custard or vanilla ice cream are the usual choices. Some people add a spoonful of whipped cream.
Can I make malva pudding ahead or freeze it?
Yes. Keep it covered in the fridge for up to 4 days, or freeze portions for up to 2 months. Reheat until hot all the way through.
How long does it take to make Malva Pudding (South African Apricot Sponge Pudding)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Malva Pudding (South African Apricot Sponge Pudding)?
About 475 kcal per serving, with 5 g of protein, 57 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 475 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 57 g |
| Fat | 25 g |
| Fiber | 1 g |
| Sugar | 42 g |
| Sodium | 320 mg |
Estimated values, calculated from the ingredients.
