What makes malva pudding different from sticky toffee pudding?

They're cousins but not the same thing. Malva pudding uses apricot jam in the batter, which gives it a distinctive fruity undertone. Sticky toffee pudding uses dates. The texture is similar, both spongy and soaked in a sweet sauce, but malva has that unmistakable South African character.

Can I make malva pudding without apricot jam?

You can, but it won't taste quite the same. Apricot jam is what gives malva pudding its signature flavour. In a pinch, marmalade or peach jam works as a substitute, though the flavour profile will shift a bit.

Does malva pudding have to be served warm?

It's best warm. The sponge is softer and the sauce is more fluid, so you get that properly saucy texture in every bite. Cold from the fridge it firms up and loses some of that magic. A quick reheat sorts it out.

Can I add different flavours to malva pudding?

The classic recipe is perfect as is, but malva pudding does take well to flavour twists. A splash of citrus in the batter or a bit of cocoa stirred through are popular ways to put your own spin on it while keeping that same sticky, saucy base.

Easy Malva Pudding Recipe (Make-Ahead Friendly)

Name: Easy Malva Pudding
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: South African
Ingredients: 1 cup brown sugar; 1 large egg; 3 tbsp apricot jam; 1 cup milk; 1 tbsp vinegar; 1 cup plain flour; 1 tsp baking soda; ½ tsp salt; 1 tbsp butter, melted; 125 ml cream; 3 tbsp butter; ½ cup brown sugar; ¼ cup sherry; 125 ml cream; 3 tbsp butter; ½ cup brown sugar; ½ cup hot water; 1 tsp vanilla extract

Ingredients

Units Scale

Pudding

1 cup brown sugar
1 large egg
3 tbsp apricot jam
1 cup milk
1 tbsp vinegar
1 cup plain flour
1 tsp baking soda
1/2 tsp salt
1 tbsp butter, melted

Sauce (Sherry version – recommended)

125 ml cream
3 tbsp butter
1/2 cup brown sugar
1/4 cup sherry

Alternative sauce (no alcohol):

125 ml cream
3 tbsp butter
1/2 cup brown sugar
1/2 cup hot water
1 tsp vanilla extract

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Instructions

Prep: Preheat the oven to 180°C (160°C fan) / 350°F. Grease a medium baking dish.
Beat egg and sugar: Beat the egg and brown sugar until pale, creamy and slightly thickened.
Add jam: Mix in the apricot jam until smooth.
Combine liquids: In a separate bowl, mix the milk and vinegar and let it sit for 1 minute to slightly curdle. Stir in the melted butter, then add this to the batter and mix through.
Combine dry ingredients: In a separate bowl, mix together the plain flour (all-purpose flour), baking soda (bicarb soda) and salt until evenly combined.
Add dry ingredients: Add the dry ingredients to the batter and fold gently until just combined and smooth, do not overmix.
Bake: Pour into the prepared dish and bake for 30 to 35 minutes, until golden and set.
Make the sauce: While the pudding bakes, heat the sauce ingredients until smooth and just simmering.
Soak: Remove the pudding from the oven, poke holes all over, then pour the hot sauce evenly over.
Rest and serve: Let it stand for 10 to 15 minutes to absorb fully, then serve warm

Prep Time: 15
Cook Time: 35
Category: Dessert
Method: Baking
Cuisine: South African

Nutrition

Serving Size:
Calories: 428
Sugar: 56 g
Sodium: 518.3 mg
Fat: 12.5 g
Carbohydrates: 75.1 g
Protein: 5.1 g
Cholesterol: 64.1 mg