If there’s one dessert that could whisk a South African expat back to a family dinner table or a cozy holiday gathering, it’s malva pudding. That sweet, sticky, and utterly irresistible treat holds a special place in the hearts (and stomachs) of many. But what if you could enjoy your favourite South African malva pudding in a modern, cake-like twist? Enter the malva pudding cake—a dessert that embodies nostalgia while giving it a fresh spin.
What is Malva Pudding cake?
Imagine the luscious, caramelised texture of South African Malva pudding, but in the form of a pillowy-soft cake. It’s everything you love about the original—rich, sweet, and impossibly comforting—baked into layers that scream celebration. It retains that quintessential malva-like texture and flavor, thanks to staples like apricot jam and a buttery sugar syrup poured over the baked sponge.
The addition of custard icing might be a departure from tradition, but it’s one that feels right. Thick and creamy, the icing is a nod to the custard served alongside classic malva pudding, tying together the old and new in the most delicious way.
The ingredients that make Malva Pudding so special
Ingredients for the Malva Sponge:
- 140g all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 200g granulated sugar
- 2 large eggs (free-range)
- 3/4 tsp salt
- 75g smooth apricot jam
- 1 1/2 tbsp melted butter
- 1/2 tsp apple cider or white vinegar
- 1 cup milk
- 3/4 cup heavy cream
Ingredients for the Custard Buttercream:
- 2 tsp custard powder
- 2 cups milk
- 440g superfine sugar
- 450g softened butter
- Pinch of salt
- 1/4 cup milk
Baking the perfect Malva Pudding cake
- Preheat the oven to 190°C to start making the malva sponge. In a mixing bowl, combine the flour, baking powder, and bicarbonate of soda.
- In a stand mixer, blend the sugar, eggs, and salt on medium speed for around 2 minutes, until the mixture becomes thick and pourable. Lower the speed and mix in the jam, followed by the melted butter and vinegar.
- Gradually incorporate the milk and flour mixture: start by adding a third of the milk, then half of the flour. Repeat with another third of the milk and the rest of the flour, finishing with the remaining milk. Stir until the batter is smooth. If there are large lumps, whisk gently until the texture evens out.
- Transfer the batter to a greased 24 x 15 cm glass ovenproof dish and bake for 40 minutes. Once baked, remove from the oven and poke small holes across the surface using a skewer. Pour cream over the cake and refrigerate overnight.
- For the custard buttercream, mix custard powder with a small amount of milk in a saucepan to create a paste. Add the rest of the milk, whisking until smooth, then stir in half the sugar. Cook over low heat, stirring continuously to prevent lumps, until thickened (around 7 minutes). Pour the custard into a bowl, cover with cling wrap, and let it cool.
- In a separate bowl, beat the butter and the remaining sugar until light and fluffy, scraping down the sides as needed. Add the cooled custard along with the salt and mix well. Gradually add half the milk or cream, beating until smooth and free of sugar granules (this may take up to 5 minutes). Combine the custard with the buttercream mixture until fully blended.
- Carefully remove the chilled cake from the dish and spread the custard buttercream evenly across the top before serving.
Tips for making it your own
Feeling adventurous? Here are a few ways to make this malva pudding cake uniquely yours without sacrificing its South African soul:
- Citrus Twist
Add a burst of citrus by incorporating orange zest into the batter or syrup. It brings a refreshing brightness to the richness. - Serve It Warm
Just like traditional South African malva pudding, this cake is best served warm. Pop your slices into the microwave for a few seconds if you’re enjoying leftovers. - Pairings Matter
Serve with a dollop of fresh cream or a scoop of vanilla ice cream for the ultimate indulgence.
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