Velvety Malva Pudding with Creamy Sauce Recipe
A warm, rich South African dessert with a soft sponge texture and a sweet buttery cream sauce that soaks into every bite. Comfort food at its finest!
Equipment
- Mixing Bowls
- Whisk or hand mixer
- Measuring cups & spoons
- 8x8 inch (or similar) baking dish
- Saucepan (for sauce)
- Oven
Ingredients
For the Pudding:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ¼ tsp salt
- 1 tbsp apricot jam
- 1 tbsp butter melted
- 1 egg
- 1 tsp vinegar white or apple cider
- ½ cup milk
For the Creamy Sauce:
- 1 cup heavy cream
- ½ cup milk
- ½ cup butter
- ½ cup sugar
- 1 tsp vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease your baking dish lightly.
Mix the Pudding Batter:
- In a mixing bowl, whisk the egg, sugar, apricot jam, melted butter, vinegar, and milk. In another bowl, mix flour, baking soda, and salt. Combine wet and dry ingredients to form a smooth batter.
Bake the Pudding:
- Pour the batter into the greased baking dish. Bake for 35–40 minutes or until golden brown and a toothpick comes out clean.
Make the Creamy Sauce:
- While the pudding bakes, combine cream, milk, butter, sugar, and vanilla in a saucepan over medium heat. Stir until butter melts and sugar dissolves—do not boil.
Soak the Pudding:
- Once the pudding is done, poke holes all over with a fork or skewer. Pour the warm sauce slowly over the hot pudding. Let it absorb fully.
Serve Warm:
- Serve as-is or with a scoop of vanilla ice cream, custard, or whipped cream.
Notes
Tips:
- Let the pudding sit 15–20 minutes after pouring the sauce for the best texture.
- For a twist, try adding orange zest or a splash of brandy to the sauce!