Malva Pudding Recipe | Ouma’s Sticky South African Dessert (Brandy Sauce Secret!)
Honestly, if you’ve ever stood in a South African kitchen watching the sauce pour over warm pudding like liquid gold? That’s pure magic. I still smell Ouma’s kitchen on Sunday afternoons—apricot jam bubbling, brandy fumes making everyone giggle, and that *thwack* of the wooden spoon hitting the pot. Malva Pudding isn’t just dessert; it’s our edible hug. Turns out it’s from the Cape Malay community, but honestly? It’s now as South African as braais and rugby. My Ouma’s version used her garden apricots and a splash of Cointreau, but she’d wink: “Any brandy, darling—just don’t tell the neighbours!”
Why make it? Because it’s stupidly easy but feels like a celebration. And if your pudding’s dry? Ugh, been there—usually ’cause you skipped poking holes in the top before baking (so the sauce soaks in!) or overbaked it. Never skip the sauce—it’s the soul. Truth is, this recipe’s survived generations because it’s forgiving. Even my clumsy first attempt (I used jelly instead of jam—yikes!) soaked up that sticky sauce like a champ. It’s comfort food that says, “You’re home,” even if you’re 10,000 miles away.
So grab your bowl—this isn’t fussy, it’s *fun*. The batter’s basically a sponge cake, but that apricot jam folded in? Chef’s kiss. And the sauce… oh, the sauce. It’s brandy-kissed, sticky, and smells like childhood. Serve it warm with custard (not ice cream—Ouma would side-eye you), and watch faces light up. Honestly, it’s the kind of recipe that makes you feel like you’re keeping a little piece of SA alive in your kitchen. Now, let’s get that oven hot…
Instructions
- Preheat oven to 180°C (350°F). Grease a 20cm baking dish—Ouma used her cast-iron skillet, but any ovenproof dish works.
- Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl, beat eggs, milk, butter, and vinegar until smooth.
- Pour wet mix into dry ingredients—stir *just* until combined. Don’t overmix! Fold in apricot jam gently.
- Pour batter into dish. Bake 35-40 mins until golden and a skewer comes out clean. While it bakes, make the sauce.
- For sauce: Melt butter in a saucepan, stir in jam, sugar, and brandy. Simmer 5 mins until glossy.
- When pudding’s done, poke holes all over with a skewer (this is key!), then pour hot sauce evenly over it. Let it soak for 5 mins—watch it disappear!
- Serve warm with custard. Pro tip: Hide the crispy edges from kids (or your partner) like I do 😅
Comments