Authentic Malva Pudding Recipe by a South African


If you are in South Africa, just search for ‘African food near me,’ and

Malva Pudding is sure to come.

In fact, it’s one of the most popular desserts made in South Africa.

So, without delay, let’s get to know about it.

Malva Pudding History

Malva pudding
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Maggie, the South African legend, is the person who invented this amazing dessert, Malva pudding, almost 50 years ago.

Since then, it’s among the topmost dessert options in any restaurant’s menu.

Despite many diversions of this recipe, like Cape Malay malva pudding recipe, Boschendal malva pudding recipe, it still holds its name.

Malva Pudding Recipe

Serving: 8-10

Time Required: 40 Min (Approx.)

Ingredients for Malva Pudding Recipe:

Ingredients for Malva Pudding Recipe

For cake:
Ingredient Quantity
Sugar 1 Cup (200g)
Egg 2
Butter 1 Tablespoon
Apricot Jam 3 Tablespoon
Cake Flour 150g
Baking Soda 1 Teaspoon
Milk 1/2 Cup
White Vinegar 2 Teaspoon
Vanilla Essence 2 Tablespoon
For Sauce:
Ingredient Quantity
Fresh Cream 1/2 Cup
Sugar 1/2 Cup
Butter 1/2 Cup
Hot Water 1/2 Cup
Vanilla Essence 1 Teaspoon

Step 1: Cake Preparation

Cake Preparation
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Let’s start with the cake first

Add the flour, sugar, and baking soda into a bowl – in other words, mix all the dry ingredients of the cake.

Now to the above mixture, add the milk, two eggs, vanilla essence, melted butter, and the white vinegar.

Here, you may wonder why vinegar is added, but here is the answer.

The reason we add vinegar is that vinegar is an acid, which, when mixed with baking soda, reacts and produces carbon dioxide, which helps the cake to get that spongy, soft, and marshmallow-type mouthfeel that we love.

A point to be noted: while you mix the ingredients turn on your oven and set to 180°F so that by the time you prepare the mixture, the oven is well hot and ready to bake.

Now add apricot jam into this mixture.

Mix it well with some mixer for 5 minutes or until you see it well mixed. A Mixer Splatter Guard Cover is helpful here, which won’t let the mixture spill out from the container.

Now you have that cake batter ready, pour it into a cake pan.

A DIY cake shaper is the best thing to use here as a cake pan because it allows you to shape your Malva pudding as per your desire. Like heart-shaped, the first letter of your name, etc

Or, if you want to make separate muffins or cupcakes, a batter dispenser is desirable.

Now put it in the oven, the temperature of which has already been raised to 180°F, for 15-20 min

Step 2: Topping-Sauce Preparation

Step 2 Topping-Sauce Preparation
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While the cake bakes, you can make the sauce.

After you are done with the cake, it’s time you make the delicious sauce that can be poured on the top.


Melt half a cup butter you have for this in a saucepan, and then add a half cup sugar.

Then add the half cup fresh cream and a tablespoon of vanilla essence. Stir it well while still being heated at a medium flame.

Once it starts to boil, add half a cup of water and let it boil again for a while, and that’s it.

You’re done.

Step 3: Final Preparation

Final Preparation
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The cake must be ready by now. Take it out from the oven and pour this sauce over it. Make sure you add a thick layer over the cake that hides its surface.

The malva pudding is ready to be served.

How to Serve Malva Pudding?

While you serve it, don’t forget to add a scoop of fresh cream in the bowl beside the slice.

How healthy is Malva Pudding?

A 100 gram serving of Malva pudding has 317 calories, 46carbs, 15g fats, and no protein.

Baking tips for Malva Pudding

Baking tips for Malva Pudding
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  • Make sure the oven is already hot, as mentioned above. Putting the batter in the cold oven won’t get you the desired taste.
  • The pan used should be non-sticky or use just a bake shaper.
  • Despite setting the temperature to the above-mentioned standards, keep an eye on the cake. Because the bake time depends upon the pan type, oven’s heat, and interior as well.
  • Make sure you beat it well, but not for too long. Mixing lesser will give a rough look while mixing too much will make it too fine and smooth sponge. Have a look at the following comparison in which each of them has been mixed for different times.

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