Malva Pudding – a sweet decadent South African dessert with a caramelized exterior and spongy interior soaked in tasty warm butter.
May be you need a dessert to add to your repertoire that you can serve for your African theme party. Maybe you desire a dessert that is rich and sinfully Delicious. This Malva cake can satisfy your needs and desires.
So what is Malva pudding? It is a sweet pudding that has its origin in South African. What sets it apart is, it’s caramelized exterior and spongy interior when baked. Then it is soaked in a warm butter sauce and served with whipped cream or ice cream.
I first made this cake during my Home Economics Class. Back then; any cake was a good cake. In Africa, where I grew up, cake is not an everyday occurrence like here, in the United States. It is reserved for special occasion. But this cake was all the rage, back in our class. I can never forget the warm butter taste on the cake. It was the first time; I tasted a cake so moist and decadent.
Of course, when I came across this recipe in Marcus Samuelsson cookbook, discovery of a continent, I knew I had to re-create this heavenly treat, and this one tasted so much like the one that we made but even better. I’ve stuck to this recipe with only a few changes of my own.
Enjoy!
Watch How to Make It
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Malva Pudding
Ingredients
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon un-salted butter room temperature
- 4 tablespoon Apricot jam
- 1 1/2 teaspoon grated orange zest
- 1 cup or 5 ounces all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vinegar
- ¾ cup milk
For the Sauce
- 1 cup evaporated milk
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 8 tablespoons / 4 ounce. / 113 grams butter.
- ½ teaspoon almond extract
- 1 1/2 teaspoons vanilla extract
Instructions
- In a large bowl beat eggs, orange zest, sugar, butter and apricot jam, until light and fluffy. Then add the vinegar and milk to the eggs mixture
- In another bowl, sift together the flour, baking soda, and salt
- Gradually, fold the flour mixture into the egg mixture. The mixture might be runny that’s ok.
- Pour batter into a greased cake pan. Bake at 350 until a tester inserted into the center comes out clean, 25–30minutes
- While the cake is baking
- Heat the evaporated milk, butter, sugar, almond and vanilla extract, in a saucepan over medium heat until the sugar has dissolved and the butter has melted. Remove from heat
- Using a skewer poke holes in the cake extending all the way to the bottom of the cake.
- Pour the butter sauce on the cake. Serve immediately or set aside in the fridge. Until ready to use
Jenny says
Should all the butter used in the recipe be unsalted butter? Can’t wait to try this, it sounds so delicious!
Florence says
I am not from SA but my husband is , made this twice already and my husband said taste authentic SA..I do cook and bake some of your recipe..I love them thank you..
Adrienne McMillan says
This is a delicious cake! I made it for Juneteenth 2020 and 2021. Regarding the flour, I used one cup the first time and the second time I used 5 ounces using a food scale. The one cup is the way to go. Although 8oz equals a cup it doesn’t really work out that way for some reason. So stir your flour, spoon it into a 1 cup dry measuring cup and sweep off the top to make it even, do not pack down. I made this version and your chocolate version. We all like the original the best. Thanks for sharing!
Immaculate Bites says
Aww! Thank you for sharing this, Adrienne! 🙂
Penny says
I want to make this for a Mother’s day function for 14 people so plan on using double quantity. Can I bake in Pyrex,….
Immaculate Bites says
Hello Penny! I haven’t tried it but you may adjust your temperature and baking time. Goodluck! Please let me know how it goes and I hope your guests enjoy the meal that you’ll prepare 🙂
Angee says
The first time I made malva pudding I used a highly rated recipe I found online. It was entirely too sweet and dense and I didn’t like it. I decided to try again with your recipe and omg. I just tried a piece and it is fantastic! Just perfect. Thank you so much. I love your recipes!
Margot says
Hello. I’ve made this dessert several times, and while it is delicious, it always sags in the middle. How do I fix this? I use an 8 X 8″ Corningware dish and I don’t open the oven door until I’m ready to take it out. Help!
Angee says
The same thing happens to me when I try to bake a cake in a Corningware pan. The problem is they take longer to heat up than metal. I used an 8×8 metal pan for this and it was perfect.
Dana says
One of your comments said to use malt vinegar. I don’t have that at home and am unable to get to the store. What other vinegars would work well? So, why is vinegar an important ingredient in this recipe?
Thanks!
Dana
ImmaculateBites says
Hi Dana,
Malt vinegar is a traditional ingredient. However, white vinegar works just as well.
Philip Shon Thomas says
I fear I know the answer to this but I am going to ask anyway. Is they any substitute to the Apricot Jam. With shopping being what it is I don’t want to pop to into the store just for Apricot Jam, the rest I have on file. Would maybe Strawberry work or maybe some other sub?
ImmaculateBites says
Hi Philip. I totally understand where you are coming from. Unfortunately, in order to have the authentic Malva pudding, Apricot Jam is the way to go. But guess what, I do not think strawberry would ruin your pudding… sure the color and taste would be different, but I bet it will still taste great. Think of this as a trial run, until when you are able to get Apricot Jam. Happy baking and stay safe.
Chris says
I have used rasberry marmalade as a substitute and it was still an amazing desert.
Julie says
Hi. I’m making this for a Christmas party and I’m using your recipe as the representative recipe from an African country. (Theme is Christmas Around the world). I have a question, is it possible to bake the cake first and then wait several hours (upwards of 12 hours) before applying the sauce, or is better to apply sauce when cake is fresh from oven, and then refrigerate it for 24 hours until needed?
imma africanbites says
Hi, Julie. I usually apply the sauce after the cake is baked and set it aside in the fridge until ready to serve.
Family5 says
Thank you for the recipe!! My family was excited to try a new dessert. I grated oranges peels since I couldn’t find orange zest locally. This cake was delicious. So, much better than my mother’s traditional pound cake.
imma africanbites says
I’m so happy you love this! Truly a decadent treat! Thanks for stopping by!
natalie says
what pan size do you use?
ImmaculateBites says
Hi Natalie,
I used 2 quarts casserole pan,about 8 inch baking pan.
Dothea Galloway says
Hi
What type of vinegar do you use?
ImmaculateBites says
Hello,I used malt vinegar.
Dottie Galloway says
Hi,
We a having a party for about 60 to75 senior citizens… the party is called “An African Safari,”
Since many of the residents said that if they were younger and had the money they would love to go to Africa and go on an African Safari to see all the beautiful animals and the land…So since they cant got to Africa to go on a Safari…I and some of my volunteers and going to try to bring the African Safari as well as we can to them…All that said, I am going to make several African dishes and I needed a dessert so I’ve decided to try to make Malva pudding..I’ve looked at several different recipes and have decided to try your…but i need to get some clarification on what kind of vinegar to use….white, red wine, malted, balsamic, rice vinegar, or apple cider? The next thing I would like to know is, can I use heavy whipping cream or do I need to use evaporated milk in the sauce? Just one more question…how pans of the Malva pudding would be enough for about 35 to40 people?.I had a quest to make a sweet potato pone so I’ll have two different desserts…i want to Thank you in advance for taking the time in answering my questions…I cant wait to try making and tasting you Malva pudding, I just hope I can and will do your recipe justice and will make us both proud…
ImmaculateBites says
Hi Dottie,
SO sweet of guys to transport these Senior Citizens to Africa with their tastebuds.
Heavy cream would work if evaporated milk is not available. In regards to your other question , 3-4 pans of Malva pudding would work. since you are making cassava pone.
Wishing you all the best,
Happy Baking.
Joey G. says
Hi Imma!
I purchased Marcus’s book, Discovery of a Continent, thanks to you. Wanted to try out both Malva pudding recipes and see which one will become the fave. I like your addition of orange zest, almond extract and brown sugar. Did you try it a few different ways before your final recipe? What did you think of the original one from the book? Can’t wait to make both! Take care!
ImmaculateBites says
Hi Joey!
The original pudding is good- texture wise . However, my tastebuds always want want more… do not like bland food .Brown sugar adds some depth to it -together with the orange zest. I have also tried it without the almond extract. By the way, if you like chocolate I have another recipe for chocolate Malva pudding here https://www.africanbites.com/malva-pudding-chocolate/
Can’t wait to hear how they both work out for you.
Happy Cooking !!!
Meghan says
My daughter was assigned the country of South Africa to study in school. She needed to make a dish from her country. I’m SO happy I stumbled upon this recipe. It is AMAZING. I now make it regularly, and everyone always loves it!
imma africanbites says
It’s one of my fave pudding recipe, Meghan. Glad you love it as much as I do.