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Malva Pudding

Baked dessert with apricot jam and a sweet, buttery sauce
Prep Time20 mins
Cook Time45 mins
Course: Dessert
Cuisine: South African
Servings: 4 people
Author: Melby's Post (Adapted from Food24.com)


  • 250 ml light brown sugar
  • 1 jumbo egg
  • 15 ml softened butter
  • 60 ml smooth apricot jam
  • 5 ml bicarbonate of soda
  • 250 ml all-purpose flour
  • 1 ml salt
  • 250 ml milk
  • 10 ml vinegar
  • 10 ml vanilla extract


  • 250 ml cream
  • 100 g unsalted butter
  • 125 ml white sugar
  • 60 ml hot water


  • Preheat the oven to 180 ÂșC.
  • Beat the sugar, egg, butter and jam until pale and fluffy.
  • Sift the flour, bicarbonate of soda and salt into a bowl.
  • Mix the milk, vinegar and vanilla extract together in a measuring jug.
  • Fold the flour mixture and milk mixture alternately into the egg mixture.
  • Pour into a greased baking dish (20 x 20 x 6 cm), cover with foil and bake for 40 to 45 minutes until firm, or until a skewer inserted in the centre comes out clean. Remove foil after 20 to 30 minutes.


  • Combine the ingredients for the sauce in a saucepan. Heat stirring frequently, until the butter melts and the sugar has dissolved.
  • Pour over the hot pudding just as it comes out of the oven.
  • Serve hot with ice-cream or custard (or both!).


  • I usually have a bit more sauce than is needed. You could remove the 60ml of water to concentrate the sauce, or just serve the sauce on the side.
  • This recipe only makes a 20 x 20 cm dish of pudding - enough for 4 people. It can easily be doubled by just doubling all the ingredients for the batter except the salt. As I usually have a bit of the sauce left when making a single batch of the recipe, I would suggest that you don't double the sauce quantities.