For many South Africans living abroad, the sweet, sticky, and comforting embrace of a classic malva pudding is a taste of pure nostalgia. It’s the dessert that graced countless Sunday lunches, family gatherings, and celebrations. While the traditional apricot-laced version holds a special place in our hearts, this recipe offers a delightful and modern twist: Banana Malva Pudding with a creamy coconut sauce
Why banana and Malva pudding?
This isn’t just a simple substitution. The banana adds a natural sweetness and a moist, dense texture to the pudding that is simply irresistible. The familiar sponge becomes richer, with a gentle, fruity undertone that pairs beautifully with the traditional caramel notes.
What truly elevates this version is the sauce. Instead of the usual cream or evaporated milk, we use coconut milk. This introduces a subtle, tropical flavour that complements the banana perfectly, creating a sauce that is both luxurious and light.
Ingredients for the Banana Malva pudding recipe
This recipe features two main components: the pudding and the sauce.
For the Banana Malva pudding:
- 2 large, ripe bananas, mashed (about 1 cup)
- 1 cup plain flour
- 1 teaspoon bicarbonate of soda
- 1 cup caster sugar
- 2 large eggs
- 1 tablespoon smooth apricot jam
- 1 tablespoon white vinegar
- 1 tablespoon melted butter
- â…“ cup milk
For the creamy coconut sauce:
- 1 can (400ml) full-fat coconut milk
- ½ cup caster sugar
- ½ cup boiling water
- 100g butter
- 1 teaspoon vanilla extract
- A pinch of salt
Method
Step 1: Make the Banana Pudding batter
- Preheat your oven to 180°C (160°C fan). Grease a medium-sized ovenproof dish (approximately 20x20cm or a similar-sized round dish) with butter.
- In a large mixing bowl, beat together the caster sugar and eggs until the mixture is light, pale, and fluffy. This step is key to a light sponge.
- In a separate, smaller bowl, mix the mashed bananas with the apricot jam, white vinegar, and melted butter until well combined.
- Add the banana mixture to the beaten eggs and sugar, and gently fold it in.
- Sift the plain flour and bicarbonate of soda together directly into the wet ingredients. Fold everything together gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Finally, stir in the â…“ cup of milk. The batter should be smooth and pourable.
- Pour the batter into your prepared ovenproof dish and smooth the top.
- Bake for 30-35 minutes, or until the pudding is golden brown, well-risen, and a skewer inserted into the centre comes out clean.
Step 3: Prepare the creamy coconut sauce
- While the pudding is baking, you can prepare the sauce. Combine all the sauce ingredients—coconut milk, caster sugar, boiling water, butter, vanilla extract, and salt—in a small saucepan.
- Place the saucepan over a medium heat and stir gently until the butter has melted and the sugar has completely dissolved.
- Bring the sauce to a gentle simmer and let it bubble for 2-3 minutes. Do not let it boil vigorously. Once ready, remove it from the heat.
Step 4: Assemble and serve
- As soon as you take the pudding out of the oven, poke holes all over its surface with a fork or skewer. This allows the sauce to seep deep into the sponge.
- Slowly and carefully, pour about two-thirds of the hot coconut sauce over the hot pudding. You will hear it sizzle as the sponge soaks up the liquid. Let it stand for about 10 minutes to absorb all that deliciousness.
- To serve, slice a generous portion of the warm pudding, place it in a bowl, and spoon over some of the remaining sauce. Optional: Finish with a liberal sprinkle of your toasted coconut for that wonderful crunch.
This Banana Malva pudding is best served warm, on its own or with a scoop of vanilla ice cream for an extra touch of indulgence. Enjoy this comforting taste of South Africa, wherever you are in the world.
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