How to make malva pudding like a pro

I’ve known some people who have said they don’t like malva pudding. We don’t talk any more. Decadently buttery, spongy and just the right kind of soggy, malva pudding is one of South Africa’s most popular desserts, competing only with milk tart for first place (there’s a recipe for a delicious hybrid of both these desserts below!). Not liking it is just plain weird. It’s said that malva pudding originated in the Netherlands: Dutch colonialists brought an earlier version with them in the mid-1600s. Some believe it was named after a woman named Malva, while others suggest that its name comes from the fact that malva pudding was originally eaten in the Cape alongside a dessert wine called Malvacea, from Madeira. It’s often served warm topped with cold custard or vanilla ice cream, and that temperature contrast is part of the dessert’s appeal. No matter its precise origins, though, we’ve laid claim to this dessert in the same way we have to Aromat, Carling Black Label and house music – malva pudding is a South African classic.

CHECK OUT: Our malva pudding recipe collection

So much for the history lesson! Here, I’ve rounded up some of TASTE’s greatest malva pud recipes – and included some useful tips on making your best malva yet.

1. Don’t settle for less

Opt for the best ingredients; these are the vital building blocks for any successful meal – fresh eggs, high-quality butter, and pure vanilla extract. If you’re adding cocoa powder, make sure it’s a high-quality and responsibly sourced one, if you’re not sure where to turn, Woolies has it handled.

2. Sift the dry ingredients

Don’t skip this step! Sifting the flour, baking powder and sugar helps aerate and lighten the mixture and ensures even distribution of the ingredients. If you’d like to give your malva the chocolate treatment, this is also the time to add the cocoa powder. Try your hand at this indulgent chocolate malva pudding by Abigail Donnelly.

Chocolate malva pudding recipe

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3. Be kind to the batter

Gently mix the wet and dry ingredients until just combined. Avoid overmixing to keep the pudding light and fluffy. Overmixing any batter results in a tough and bouncy pudding, and you run the risk of a sunken centre. At this point you can decide to make one big pudding or several individual ones. Hannah Lewry made these cute little individual ones, which I’d highly recommend for a dinner party.

Individual malva puddings recipe

4. Don’t forget the apricot jam

Apricot jam is essential for flavour and moisture. Ensure it’s well incorporated into the batter. It can be interesting to try to add other types of jam to the batter – or even marmalade for a citrusy twist. Mogau Seshoene added blueberries to her mixture to produce this beautiful, purple-hued version.

Blueberry malva pudding recipe

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5. Sauce it up

Make a delicious sauce by combining cream, butter, sugar and a bit of vanilla. This is what really makes it malva pudding! Pour the sauce over the baked pudding right after it comes out of the oven for maximum absorption. Some people poke a few holes in the pudding before this step, but the porous nature of the pudding allows the sauce to absorb well without it too. And speaking of outrageously good sauces, try Hope Malau’s recipe for ClemenGold malva pudding with a simply delicious Irish coffee sauce.

Clemengold Malva pudding with Irish coffee sauce recipe

6. Serve it warm

I’m as big a fan as you are of eating things straight from the fridge, but truthfully malva pudding is best enjoyed warm – and ideally with a scoop of vanilla ice cream, cold custard or a dollop of whipped cream. If you’re making Abigail Donnelly’s cake version though, you’ll have to allow it to cool completely before icing it.

Malva pudding cake with custard icing

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7. Personalise it

Malva pudding is great in its original form, but this should never stop you from experimenting. Consider adding a touch of spice, such as nutmeg and cinnamon, or even cardamom and rose-water. This imaginative recipe by Abigail Donnelly infuses the dessert with sweet potato for a creamy, almost fudgy texture, and then pairs it with crunchy nut brittle. Brilliant!

Sweet potato malva pudding with nut brittle

8. Give it a rest, would ya?

Allow the pudding to rest for a few minutes after baking to allow the sauce to soak in. Extra points for letting it sit overnight to allow the flavours to develop further. This double-trouble recipe for a milk tart malva by Keletso Motau requires some time in the fridge. The malva acts as a base for the milk tart, and it’s honestly one of the best things you’ll eat. Ever.

Milk tart malva pudding recipe

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9. Add a final flourish

If you like, serve pudding with toasted almond flakes or chocolate shavings. Or, as in this recipe, turn it on its head and make it the spongy cake base for a trifle. Just genius.

Malva pudding trifle recipe 

10. A classic recipe for a classic

Never made malva pudding before? Start right here and now, with Abigail Donnelly’s delicious traditional version.

Traditional malva pudding