Malva pudding is a classic South African dessert spongy in texture, sticky, and irresistible. These easy mini cakes are made with apricot jam that gives them a delicious caramelized texture, and the sweet, buttery cream sauce makes them deliciously gooey.
Who doesn't love a warm, gooey cake à la mode? Malva pudding is perfect for when you want to indulge and satisfy your sweet tooth.
Traditionally, the pudding is baked in one pan, making it even easier to make. I love the individual mini cakes because it makes for mess-free serving and easy portion control.
Truth be told, the latter doesn't work as intended - these malva pudding cakes are super addictive, and it's so hard to stop at just one!
What is Malva pudding?
Malva pudding (malvapoeding) is a popular South African dessert of Cape Dutch origin. The unique flavor combination of apricot jam and butter-cream sauce creates an appetizing sweetness with caramelized exterior and spongy interior that you'll find only here!
Malva pudding is as ingrained in South African culture as melktert or crunchies.
The cake is poured with cream sauce while it's hot, making the pudding delightfully sticky. It is usually served with ice cream or custard, and sometimes both. Or you can also simply dust it with powdered sugar.
🛒 Ingredients and Notes
For malva pudding
This super simple recipe just needs some staples from your fridge and pantry. Traditional malva pudding ingredients are apricot jam and vinegar (you read that right!)
Mixing vinegar with baking soda creates a chemical reaction that releases carbon dioxide, which makes for rising with a perfectly fluffy texture. You won't taste the vinegar after baking.
For the cream sauce
When you have a cake like this that makes you melt into your chair, you'll want to indulge all you want (and you can). The mini cakes are poured with cream sauce as soon as they come out of the oven. Talk about decadent!
🔪 Instructions
Make the Pudding Cakes
- Make the batter: Beat the butter and sugar together; add the eggs. Mix in apricot jam, flour, salt, and soda dissolved in milk; stir in the vinegar.
- Bake the cakes: Pour into the prepared muffin pan and bake until the cakes turn golden brown on the edges.
Make the Cream Sauce
- Make the sauce: In a saucepan, add all the ingredients and heat over medium heat until butter melts, and everything is well combined.
- Assemble: Take out the cakes from the oven and poke holes with a toothpick. Pour the sauce over the hot baked pudding cakes.
- To avoid lumps of apricot jam and ensure even spreading in the pudding, warm the jam with a splash of water (about ½ teaspoon) until it liquefies. You can also use apricot preserves.
- You want to make sure you pour the sauce over your pudding while it's still hot so that all those delicious flavors can sink in.
- It is best to serve the pudding when the sauce is fully absorbed; let the cakes rest for 10-15 minutes.
- The butter sauce will separate a bit when simmering, but don't worry! Just scoop out any milk solids before pouring it over your cake. You'll have an even cleaner look with no pesky bits sticking up all over the place.
- If you choose to bake the pudding in one pan instead in a muffin tin or ramekins, you will need to bake it longer, about 30-40 minutes.
- You can serve the malva pudding warm or cold.
Malva pudding variations:
This South African sticky dessert is something you can experiment with a little:
- Try using ginger in the pudding mix for a little bit of spice or switching some of the ingredients for the cream sauce.
- You can include brandy, sherry, or dark rum into the sauce before pouring it over the pudding for a more adult version.
- I've heard of people using sweetened condensed milk instead of cream, and some like to add almond extract in addition to the vanilla extract.
- Serve the pudding cakes warm or cold as they are, or you can dust them with powdered sugar or top them with ice cream.
- You can make malva pudding as one big cake or use a muffin pan to create single servings. For this recipe, I decided to use a large, 6-cup muffin pan to create those perfect little portions because I love dessert and have minimal self-control.
Whatever your preference is, I guarantee these little pudding cakes will steal your heart!
❓ Frequently Asked Questions
You can use guava or strawberry jam or try orange marmalade, each creating a different flavor of malva pudding.
Refrigerate leftover malva pudding in an airtight container for up to three days. You can eat it cold or reheat it in a microwave or oven to 300 F.
Yes, you can freeze the mini cakes—Thaw before reheating or eating cold.
Serve hot or cold, dusted with powdered sugar, or top with custard, ice cream, or whipped cream.
Other South African recipes you'll love:
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
South African Malva Pudding Cakes
EQUIPMENT
- Electric Mixer
- 6 large muffins muffin pan or a 7" baking pan
- small saucepan
Ingredients
Pudding Cakes
- 1 cup sugar
- 2 large eggs
- 1 tablespoon apricot jam
- 1 teaspoon baking soda
- ⅓ cup milk
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon unsalted butter
- 1 teaspoon vinegar
Cream Sauce
- 1 stick unsalted butter, (8 tablespoons)
- ⅓ cup sugar
- ¼ cup hot water
- ¾ cup heavy cream
- 2 teaspoons vanilla extract
Instructions
Pudding Cakes
- Preheat oven to 350 degrees Fahrenheit. Grease a 6-cup muffin pan or a 7-inch round or square baking dish.
- With an electric mixer, beat the butter and sugar together until creamy. Add the eggs and beat until light and fluffy.
- Add in the jam and mix through.
- Dissolve the baking soda in the milk.
- In a separate bowl whisk together the flour and salt.
- Add the dry ingredients to the wet mix alternating with milk. Stir in the vinegar. Combine everything together.
- Pour into the prepared muffin pan and bake until the cakes turn golden brown on the edges about 30-45 minutes (about 60 minutes if you're not using a muffin pan).
Cream Sauce
- In a saucepan, add all the ingredients and heat over medium heat until butter is melted and everything is well combined.
Assemble
- Take out the cakes from the oven and poke holes with a toothpick all over them. Pour the sauce over the hot baked pudding cakes.
- Let the cakes stand for about 20-30 minutes for the sauce to completely soak in.
Notes
- To avoid lumps of apricot jam and ensure even spreading in the pudding, warm the jam with a splash of water (about ½ teaspoon) until it liquefies. You can also use apricot preserves.
- You want to make sure you pour the sauce over your pudding while it's still hot so that all those delicious flavors can sink in.
- It is best to serve the pudding when the sauce is fully absorbed; let the cakes rest for 10-15 minutes.
- The butter sauce will separate a bit when simmering, but don't worry! Just scoop out any milk solids before pouring it over your cake. You'll have an even cleaner look with no pesky bits sticking up all over the place.
- If you choose to bake the pudding in one pan instead in a muffin tin or ramekins, you will need to bake it longer, about 30-40 minutes.
- You can serve the malva pudding warm or cold.
- Check the post for variations and FAQs.
- Nutrition information is approximate and meant as a guideline only.
Kady says
i have made this three times now and i'm only 14 and i ate half of the pan by my self i have also reccomended these to my friends and my homech teacher an and every one likes them. i rate 10 out of 5 stars.
Jas says
Awe, Kady, I'm so impressed that you bake at your age and super happy that you baked our recipe! Thank you so much for your lovely comment and the 5-star rating! Keep on baking! <3
Katy says
um my auntie is a diabetic so she can't have sugar would honey work
Jas says
I haven't tried substituting honey for sugar in this recipe, so I can't guarantee, but it is possible to replace sugar with honey at 1:1 for up to one cup. Anything more than a cup you'll need to use less because it's sweeter than sugar. Also, and because honey is liquid, you'll need less fluid in the recipe. Let me know how it turned out if you give it a try.
Debbie Smith says
Can I make these small malvas ahead of time and reheat before serving or will they be too dry?
Jas says
They are great at room temperature or cold as well, but if you'd like them warm you can reheat them. They are really moist so they won't dry out. Do about 30 seconds in a microwave and then 10 seconds in increments until the desired temperature. If you make them ahead, don't sprinkle with powder sugar (if using) until right before serving. Enjoy! 🙂
acraftymix says
You are my hero Jas. Malva pudding is probably one of our most well known deserts and I don't believe I have ever seen one as beautiful as yours. EVER. Damn girl, you have got to come visit us here in South Africa soon so I can get all my friends to meet a foodie blogger from the States that makes the most amazingly authentic South Africa dishes. You'll be a hit and we probably won't let you go home 😉
Jas says
Awe! A hero? Why, thank you very much, although I'm far from being one. I'd love to visit you and the land of my dreams one day. Perhaps I'd want you to not let me go home. 😉
Jodie Fitz says
These look GREAT! We have hosted a 'dinner around the world and I will save this for that... hope to see you at this weeks Reader Tip Tuesday, I always love your recipes.
Jas says
Aren't those dinners fun? 😀 Thank you for your kind words, Jodie! Hope your week is going great. xx
Irene says
yummy!
Jas says
That's what I said, lol. 🙂
debanitaghosh says
I love your malva mini cakes. It looks delicious & tempting especially with lovely design on top. Thanks for bringing this to Fiesta Friday!
Jas says
I'm so happy you like them, Debanita! Thanks for stopping in. x
Miz Helen says
Your Malva Pudding Cakes look delicious. Thanks so much for sharing with us at Full Plate Thursday, your post is awesome. Hope you are having a great week and come back to see us soon!
Miz Helen
Jas says
Glad you like it, Miz Helen! XOXO
The Girl Next Door says
This looks and sounds exactly like my kind of dessert! I'll definitely try this out soon. Thank you for the detailed recipe. 🙂
Jas says
I hope you do! 😀
Natalie says
I never heard of these cakes before but they look absolutely amazing and so delicious and moist!
Jas says
They are definitely moist, Natalie. Thanks for stopping in!
helenfern says
ok - Now I'm hungry for one! Thanks for sharing at the What's for Dinner party!
Jas says
😀 Thanks, Helen!
Jann Olson says
I’ve never heard of it, but it sounds delicious!! Thanks for sharing with SYC.
hugs,
Jann
Jas says
They really are, Jann! Thanks for stopping in!
Zeba@Food For The Soul says
This looks amazing and I am bookmarking to try. Thanks for sharing on Fiesta Friday!
Jas says
Thanks, Zeba! x
Life Diet Health says
I've never heard of these either but they look and sound like something we'd all love! I might use your recipe for the boys first then try and veganise them for me! 😀 Thanks for sharing over at Fiesta Friday.
Jas says
Let me know how your vegan version turns out, I'm intrigued! 🙂
Life Diet Health says
I will do! Hubby has a South African friend so I’ll try an authenticity test! Thanks again.
Jas says
Awesome
Patricia Haddad says
I was amazed that you said you might try to veganise this wonderful-sounding recipe. Please let me know if you were successful! Thank you, Jas and Life Diet Health.
Simple Indian Mom says
Wow that looks so yummy <3 will give it a try my kids would love to have it
Jas says
It's sweet and sticky, just like the kids like it 😀 Hope yours will enjoy it too!
Ron says
A right proper pudding, if I so say myself. I remember malva pudding, but haven't had it since I traveled in South Africa years ago. As I remember, the texture was amazing, sweet and kinda chewy. Very excited to make this one and see if mind remembers correctly.
Jas says
Thanks, Ron! I hope your mind will not only remember this treat but also recollect happy memories of your trip, as food can often help do. 🙂