Malva Pudding

Malva Pudding is a South African dessert which features a spongey texture and big apricot flavors. Think of an almost marshmallowy-soft cake that resembles a tres leches and you’ve got a serving of Malva Pudding. This recipe uses a Creme Anglaise made from the simple ingredients of heavy cream, butter, and sugar. When you bite into a serving of this decadent Malva Pudding, you’ll feel the warmth of the pudding melt in your mouth alongside a creamy, sweet sauce that finishes each bite.

The dessert is a favorite of David Arment, a prominent collector of South African wire baskets. Read all about his magnificent collection, which he has gifted to Santa Fe’s Museum of International Folk Art. The collection’s first exhibit is happening in November 2024. 

Where Does Malva Pudding Come From?

This popular South African dessert gets its origins from Cape Dutch settlers. In fact, Malva Pudding is thought to have made its appearance sometime during the mid-1600s, probably in connection to Dutch East India voyages back and forth between Europe and the southern tip of Africa. With a bounty of fresh ingredients like fresh apricots available in the temperate microclimate of the Cape, it’s easy to see why this recipe took hold in the culinary lexicon of South African kitchens.

Malva Pudding

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• Author: Nicole Appels
• Yield: 8 Servings 1x

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Description

This South African dessert features a warm pudding-cake with a sweet, creamy sauce overtop.

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Ingredients

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For the Pudding:

• 1 cup granulated sugar  
• 1 egg 
• 1 tbsp apricot preserves 
• 1 tbsp butter + extra for greasing the baking dish 
• 1 cup milk 
• 1 tsp vinegar  
• 1 cup all-purpose flour  
• 1 tsp baking soda  
• 1/2 tsp salt  

For the Sauce:

• 1 cup heavy cream 
• ¾ cup unsalted butter  
• 1 cup granulated sugar  
• 1/2 cup hot water  

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Instructions

For the Pudding:

1. Preheat oven to 350 degrees. 
2. Grease an 8×8” square Pyrex dish.  
3. Beat the sugar and eggs until thick and lemon colored, then add the preserves and mix through. 
4. Melt the butter and milk in a saucepan then stir in the vinegar. 
5. Sieve, or simply mix together the flour, soda and salt in a bowl. 
6. Alternate wet and dry ingredients into egg mixture and mix until combined. 
7. Pour into the baking dish, cover with foil, and bake until the pudding is brown and well-risen — depending on your oven and oven dish this will be between 30-50 minutes. 

For the Sauce:

1. In a saucepan, melt together the ingredients for the sauce, and stir well. 
2. Pour it over the pudding as soon as it comes out of the oven. 
3. Leave to stand awhile before serving. Serve warm. Because it’s rich, it does not really need enhancement, but if you want, serve vanilla ice cream with it, or even better, bourbon pecan ice cream. 

Recipe by Chef Nicole Appels, The Mystic Santa Fe / Styling by Keith Recker / Photography by Tira Howard

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