Malva Pudding
A warm, golden sponge drenched in buttery cream sauce until every spoonful is soft, sticky and irresistibly indulgent.
Few desserts say South African comfort quite like Malva Pudding. This soft apricot-jam sponge is baked until beautifully golden, then soaked while still hot in a rich butter, cream and vanilla sauce. Give it a little time to absorb every drop, then serve it warm for the ultimate sticky, gooey dessert.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Make the Batter
Add the sugar and eggs to a mixing bowl.
- 2
Using an electric mixer, beat until the mixture becomes thick, pale and fluffy.
- 3
Add the apricot jam and mix until incorporated.
The rest of this recipe
There’s 7 more ingredients and 11 more steps to go.
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Ivana Sanshia’s note
You can bake the Malva ahead of serving, but it's at its best when served warm. If making it ahead, allow it to cool after soaking, cover and refrigerate. Reheat gently before serving so the sponge becomes soft and saucy again. For entertaining, you can also measure and prepare your ingredients in advance, then bake and sauce the pudding closer to dessert time.
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