Easy malva pudding recipe with caramel sauce
Easy malva pudding recipe with caramel sauce
Okay, so I have to tell you about this malva pudding recipe because it’s basically dessert magic. If you’ve never had malva pudding before, imagine the lovechild of sticky toffee pudding and a sponge cake, all drenched in caramel sauce. It’s a South African classic, and once you try it, you’ll get why people go nuts for it.
I first had this at a friend’s house, and I swear I almost licked the plate. It’s that good. The best part? It’s stupid easy to make. Like, if you can mix stuff in a bowl and turn on an oven, you’re golden. Let’s get into it.
Recipe Card
Recipe Title: Easy malva pudding recipe with caramel sauce
Servings: 6
Prep Time: 15 minutes
Cooking Time: 45 minutes
Calories: 420 kcal per serving
Ingredients:
- 1 cup sugar
- 1 large egg
- 1 tablespoon apricot jam (or any jam you have)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 teaspoon vinegar
- 1/2 cup milk
For the caramel sauce:
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (180°C). Grease a baking dish—something around 8×8 inches works great.
- In a big bowl, mix the sugar, egg, and apricot jam until it’s kinda smooth. Don’t stress if it’s not perfect.
- Add the flour, baking soda, and salt. Mix it up, but don’t go crazy—just until it’s combined.
- Melt the butter (just 1 tablespoon for now) and add it to the mix with the vinegar and milk. Stir until it looks like a thick batter.
- Pour the batter into your greased dish and bake for about 45 minutes. It should be golden and springy when you poke it.
- While it bakes, make the caramel sauce: melt the butter, sugar, and cream in a saucepan over medium heat. Stir until the sugar dissolves, then let it bubble for a minute. Take it off the heat and stir in the vanilla.
- When the pudding comes out of the oven, poke holes all over it with a fork or skewer. Pour about 2/3 of the caramel sauce over it, letting it soak in. Save the rest for serving.
- Let it sit for 10 minutes (if you can resist) before serving. Drizzle extra sauce on top because why not?
Boom. Done. You just made malva pudding. Now go impress someone (or eat it all yourself—no judgment).
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 420 | 60g | 18g | 4g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Apricot jam | Orange marmalade or peach jam |
| Heavy cream | Half-and-half or coconut milk |
| All-purpose flour | Gluten-free flour blend (1:1 ratio) |
Tips
- Don’t skip poking holes in the pudding before pouring the sauce—it needs those little tunnels to soak up all the goodness.
- If your caramel sauce gets too thick, just warm it up with a splash of milk or cream to thin it out.
- This tastes even better the next day (if it lasts that long). Store it covered in the fridge and reheat gently.
FAQ
Q: Can I make this ahead of time?
A: Totally! Bake it, let it cool, and keep it covered at room temp for a day or in the fridge for longer. Warm it up before serving.
Q: Can I freeze leftovers?
A: Yeah, but the texture might change a bit. Freeze slices wrapped tight in plastic, then thaw and reheat with extra sauce.
Q: What if I don’t have vinegar?
A: No big deal. You can use lemon juice or just leave it out—it’s mostly there to react with the baking soda.
That’s it, folks. Easy malva pudding with caramel sauce that’ll make you look like a baking genius. Try it, love it, and let me know how it turns out. Happy baking!
