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Malva Pudding

Lorna Maseko
Cook Time:
1 hr
Prep Time:
20 mins

Chef notes

Malva pudding is a South African indulgent dessert. It is similar to sticky toffee pudding but with apricot jam and vinegar instead of dates. This dessert holds a special place in my heart because not only is it comforting but it's nostalgic to where I'm from. Every bite evokes cherished moments around the table with family and that for me is just priceless. I love how food does that, it really does connect you to a country or city and allows you to get to know its people. Malva pudding with ice cream is the perfect balance of sweetness coupled with a warm gooey texture when paired with ice cream the contrasting temperature creates just the most delightful bite. When generously paired with custard it becomes a symphony of sweetness that feels like a warm hug.

Technique Tip: When making your custard, should you have clumps, you can pass it through a sieve into a different bowl before serving.

Swap Option: If you don't have a silicone baking mold, an 8-inch square baking tray will work and then you don't have to use a water bath. Place the tray into the oven and bake until cooked through or dark rich brown color.


Malva Pudding
  • 4 ounces caster or superfine sugar
  • 2 large eggs
  • 2 tablespoons apricot jam
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon white vinegar
  • 4 ounces cup milk
  • 4 ounces all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 8 ounces cream
  • 4 ounces butter
  • 4 ounces sugar
  • 4 ounces brandy
  • 1 tablespoon vanilla extract
  • 2 ounces boiling water
  • 2 egg yolks
  • 2 ounces sugar
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 2 tablespoons water
To Serve
  • custard or ice cream
  • fresh mint and strawberries or blueberries, to finish


For the malva pudding:


Preheat oven to 325 F.


Beat eggs and sugar together, until white and fluffy. Then add apricot jam and mix through. Add melted butter, vinegar, milk and combine.


Combine the dry ingredients together and add to the wet mixture until fully incorporated.


Grease the oven silicone molds.


Pour the mixture into the silicone molds, then into a water bath for baking.


Bake in the oven for 45 to 60 minutes, until baked through to a beautiful rich dark brown color.


Use a toothpick to check doneness, if it comes out dry, you're good to go.

For the sauce:

In pot add cream, butter and sugar until melted. Then add brandy and allow to simmer for a few minutes, until alcohol is not as pungent.

Poke small holes into Malva pudding using a took pick, while hot, pour the sauce over the Malva pudding. Let it soak for about 10 to 15 minutes before serving.

For the custard:


Beat eggs and sugar in a bowl until combined.


Then in a pot at medium heat, combine milk and vanilla extract and bring to a gentle simmer.


Then pour half the milk mixture into egg bowl as you continue to whisk, once well combined return the rest of the egg mixture to the pot at a low heat and continue to whisk. Don't stop whisking!


Combine corn starch with water and continue to whisk as you pour the corn starch slurry into the pot.


Continue to whisk to avoid clumps, the custard will start to thicken.

To serve:

Garnish with fresh mint and fruit. Serve with ice cream or custard and enjoy.