Malva Pudding

This pudding is the essential dessert of South Africa. It has the texture of a sticky toffee pudding and was traditionally eaten with Madeira, the sweet fortified wine from which it gets its name. Do not soak or store the pudding covered, as it'll become too sticky. 



  • 1 cup milk
  • 1 cup sugar
  • 1 tablespoon apricot jam
  • 1 tablespoon butter
  • 1 tablespoon baking soda
  • 1 tablespoon white vinegar
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 large egg


  • ½ cup milk
  • ½ cup whipping cream
  • ¼ cup butter
  • 1/3 cup sugar
  • ½ teaspoon vanilla


Preheat oven to 350 F. Butter an ovenproof baking dish that will hold 6 cups.

Combine milk, sugar, jam and butter in a large pot over medium-high heat. Bring to a boil and don't worry if it looks curdled. Whisk in the baking soda - the mixture will foam way up - then add vinegar and remove from heat. Whisk in flour and salt until combined.

Beat egg in a large bowl and slowly add the hot batter, whisking until uniform. Pour batter into prepared baking dish and cover loosely with a piece of buttered foil. Bake for 35 to 45 minutes or until browned and set.

While pudding is baking, combine milk, whipping cream, butter, sugar and vanilla in a pot over medium-high heat and bring to a boil. Boil for 2 minutes to combine flavours. When pudding comes out of the oven, use a skewer to prick holes all over the surface and pour about 1/3 of sauce over top. Allow it to sink in, then continue adding sauce until pudding is saturated. Serve it with any remaining sauce. Serves 6 to 8.