Malva pudding is a baked cake or pudding of South African cuisine.
0:05
How it works, in terms someone would actually use
The batter is made using the creaming method, baked in a pan, then pricked with holes while hot.
0:18
What it gets right
It gets apricot jam, a spongy caramelised texture, and a warm sauce—served with cold custard or ice cream for contrast.
0:26
What it does not
It does not include fruit other than apricot jam, and requires serving warm with a dairy-based accompaniment.
0:33
What it changed
It changed from a boiled 1924 predecessor—also named Malva pudding but without apricot jam—to a baked 1970s version defined by that ingredient and method.
0:43
Who it is for, and who it is not
It is for people who enjoy warm, sweet, saucy baked desserts with dairy accompaniments.
0:53
Is it worth your time
It is worth your time if you want a warm, saucy, jam-infused cake served with custard or ice cream.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets apricot jam, a spongy caramelised texture, and a warm sauce—served with cold custard or ice cream for contrast.
What does not
It does not include fruit other than apricot jam, and requires serving warm with a dairy-based accompaniment.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Malva pudding is a baked cake or pudding of South African cuisine.
How it works, in terms someone would actually use
The batter is made using the creaming method, baked in a pan, then pricked with holes while hot. A warm sauce of butter, cream, and sugar is poured over it to soak in.
What it gets right
It gets apricot jam, a spongy caramelised texture, and a warm sauce—served with cold custard or ice cream for contrast.
What it does not
It does not include fruit other than apricot jam, and requires serving warm with a dairy-based accompaniment.
What it changed
It changed from a boiled 1924 predecessor—also named Malva pudding but without apricot jam—to a baked 1970s version defined by that ingredient and method.
Who it is for, and who it is not
It is for people who enjoy warm, sweet, saucy baked desserts with dairy accompaniments. It is not for those avoiding sugar, dairy, or jam.
Is it worth your time
It is worth your time if you want a warm, saucy, jam-infused cake served with custard or ice cream.