This orange malva pudding is the best version of this classic South African dessert I have ever made, and I do not say that lightly. It is extra-moist, intensely buttery, and drenched in a cream sauce that soaks all the way through the sponge, making every bite soft and sticky. The addition of orange juice in the sauce cuts through the richness and adds a citrus note that lifts the dish.

Top-down view of Malva pudding ingredients on a marble counter: orange halves, eggs, milk, butter, sugar, flour, and a wooden knife on a cutting board.

Maggie Pepler’s malva pudding is widely regarded as one of the finest versions of this classic South African dessert. The recipe is adapted from the historic Boschendal wine estate in the Franschhoek Valley, where Pepler cooked for many years and became known for her generous, traditional Cape country cooking. It has become something of a benchmark in South African kitchens, often copied and shared, and is frequently described as the malva pudding recipe against which others are measured.

Golden Malva pudding topped custard in a white oval dish on a wooden board, with a scoop taken out.

What is South African Malva pudding?

Malva pudding is a traditional South African baked dessert with Cape Dutch origins. It is a soft, spongy cake made with apricot jam, which gives it a subtle caramel depth, and it is soaked in a rich, hot cream sauce as soon as it comes out of the oven. The sponge acts like a sponge in the literal sense, absorbing the sauce until it is dense, moist and sticky throughout.

It is often compared to British sticky toffee pudding, and the two share a similar spirit: warm, comforting, and best served with cream, custard or ice cream. Malva pudding is a fixture at South African Sunday lunches, celebrations and restaurant dessert menus, and almost every family has a version they swear by.

Slice of malva pudding with custard on a white plate, generously drizzled with creamy vanilla custard.

The Orange Twist

The original Boschendal recipe uses hot water in the sauce. I replace it with fresh orange juice, which adds a bright citrus note that cuts through the considerable richness of the butter and cream. It does not make the pudding taste strongly of orange. It simply lifts and balances everything, so the sauce is not one-dimensional sweet.

For an adult version, a shot of Cointreau, Grand Marnier or brandy stirred into the sauce works beautifully alongside the orange. It is worth doing if you are serving this at a dinner party.

Half orange on a wooden board among baking ingredients like butter, eggs, flour, and measuring cups on a marble countertop for a malva pudding recipe.

The Secret to an Extra Moist Malva Pudding

The single most important step is pouring the hot sauce over the pudding the moment it comes out of the oven, while both are still hot. This is what allows the sauce to absorb fully into the sponge rather than sitting on top. Do not let the pudding cool first.

Do not panic when it looks like the pudding is drowning in sauce. It will look like far too much liquid. Within 10 to 15 minutes it will all seep in, leaving a dense, moist, sticky pudding. The pudding is designed to absorb the sauce.

Some people like to pierce the pudding with a skewer before pouring the sauce over to help it absorb even more evenly. This is worth doing if your sponge is on the thicker side.

I have reduced the overall sugar in the sauce by 1/4 cup as I found it a little too sweet.

Small saucepan on a stove with a pat of butter melting in an amber sauce (left). Right panel shows butter melting in a pale sauce on the same stove.

Tips for the Best Results

Beat the egg, sugar and jam for a full five minutes. This incorporates air and gives the sponge its light structure before it soaks up the sauce.

Do not over mix the batter after the flour has been added as this could result in a tougher sponge.

Bake until the top is an even golden brown all over. A pale patch in the middle means it is not quite done, which will affect how it absorbs the sauce.

Serve warm. Give it 10 to 15 minutes after saucing before serving.

Golden brown malva pudding cooling in a white round baking dish on a marble countertop, with a striped cloth in the background.

Frequently Asked Questions About Malva Pudding

Why is my malva pudding dry?

The most common reason is not using enough sauce, or letting the pudding cool before pouring the sauce over. The sauce must go on while both the pudding and the sauce are hot, straight out of the oven, so it absorbs fully. Every drop of sauce is meant to soak in, so do not hold any back.

Can I make the pudding ahead of time?

Yes. Malva pudding reheats beautifully, which makes it a great make-ahead dessert. Bake and sauce it as normal, then reheat gently before serving. Many people say it is even better the next day once the sauce has fully absorbed and matured.

What is the difference between malva pudding and sticky toffee pudding?

They are close cousins. Both are warm baked sponges soaked in sauce. Sticky toffee pudding uses dates in the sponge and a toffee sauce, while malva pudding uses apricot jam in the sponge and a hot cream sauce. Malva pudding is South African in origin and sticky toffee pudding is British.

Can I make this without orange?

Yes. Use hot water in the sauce instead of orange juice for the classic Boschendal version. The orange is my twist and is worth trying, but the recipe works beautifully either way.

What can I serve with malva pudding?

The pudding is traditionally served warm with cream, custard or vanilla ice cream. I often serve it with both a scoop of good vanilla ice cream and custard.

Can I freeze malva pudding?

Yes. Malva pudding freezes very well. Freeze it after saucing, once cooled, in an airtight container for up to three months. Defrost and reheat gently before serving. This makes it a useful dessert to have ready for guests.

Why does malva pudding have vinegar in it?

The vinegar reacts with the bicarbonate of soda to help the pudding rise and gives it a light, tender crumb. You do not taste it in the finished pudding. Do not leave it out, as it is part of what makes the sponge work.

Can I make this pudding gluten free?

Yes. Substitute the flour with a good quality gluten-free plain flour blend. The texture will be very slightly different but the result is still excellent, particularly once the sauce has soaked in.

Prep Time:10

Cook Time:45

Ingredients

For the pudding:

200 grams granulated white sugar 1 cup
1 large egg
1 Tbsp smooth apricot jam
140 grams cake flour 1 cup
1 tsp bicarbonate of soda
1 pinch of salt
1 tsp butter
1 tsp white vinegar
250 ml milk 1 cup

For the orange cream sauce:

125 ml cream or cultured creme fraiche
125 ml milk
125 grams butter
150 grams 3/4 cup granulated white sugar
125 ml ½ cup fresh orange juice Strain any cells out of the juice. Or use hot water as per the original recipe

Instructions

Preheat the oven to 180°C (350°F). Grease an ovenproof baking dish approximately 20cm in diameter. Glass, Pyrex or ceramic works well.
Beat the egg, sugar and apricot jam with an electric mixer on high for about 5 minutes until pale and thickened.
In a separate bowl, sift together the flour, bicarbonate of soda and salt.
Melt the butter and stir in the vinegar.
With the mixer running, add the flour mixture and the milk alternately in parts until well combined. Add the butter and vinegar mixture and mix through.
Pour the batter into the greased dish. Cover with foil and bake for 45 minutes, until the top is an even golden brown. If it is still pale in the middle, bake a little longer.
While the pudding bakes, make the sauce. Melt the cream, butter, sugar and orange juice together in a pot over medium heat, stirring until smooth and combined.
As soon as the pudding comes out of the oven, pour the hot sauce evenly over the hot pudding. It will look like too much sauce, but it will all absorb.
Leave to stand for 10 to 15 minutes, then serve warm with cream, custard or ice cream.

Notes

Pour the hot sauce over the pudding the moment it comes out of the oven, while both are still hot, so it absorbs fully. For an adult version, add a shot of Cointreau, Grand Marnier or brandy to the sauce.

Storage: Store covered in the fridge for up to 4 days. The pudding stays moist, and the flavour improves.

Reheating: Reheat gently in the microwave or in a low oven at 150°C (300°F) until warmed through. Add a splash of cream if needed.

Freezing: Freeze after saucing, once cooled, in an airtight container for up to 3 months. Defrost and reheat gently before serving.

Servings: 6

Author: Sam

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30 Comments

Sam, Sam this is lethal!!! Orange juice is a great idea!!

I adore malva pudding! (although my parents always called it muffin pudding.) It’s so simple and humble, but it’s one of my all-time favorites. So comforting. I’m sure it’s great with orange.

Also, I have to say I’m always so thrilled to see a South African blogging. I feel guilty that I don’t have a single South African recipe on my site, but it’s only a couple weeks old, so there’s plenty of time for me! I’ll be visiting your site again for sure. The snoek recipe also looks marvelous

Thanks Charlotte and good luck with the blogging, hope we connect again soon. Sam

Thanks Nina,I think Drizzle & Dip needs to go through a healthier phase, all these decadent goodies are taking there toll on the bod!

That last photo Sam! It’s going to be my death.

Marisa, I hope you make this pudding soon and tell me all about it 🙂

Hello. Just found this recipe. How many servings does it make?

Hi Dawn – it serves 6 – 8

Hi Sam, made your recipe and it was a big hit. I am no malva pudding lover but this one is devine. Thanks for sharing x

Thanks for letting me know Lee-Anne and glad you enjoyed it x

I have also twitched the Malva Pudding several ways in the past. I add Brandy to m sauce or in stead of using cream, i use Ideal Milk (Vaporarted Milk) . Nice to play around a litlle. You can also use Amuraly Cream Liqueur. We have even made it with a strawberry Liqueur.

Clever old you – only you could think of making perfection more perfect. What a great idea, the orange juice. I think the fountain from which this recipe came to me was Maggie Pepler, who did a holiday job with us at Boschendal in 1979. Shall try this one soon. Love Michael xx

Thanks M and yes it is Maggie’s recipe form the Boschedndal cookbook. I love the orange juice as it breaks through that overwhelming sweet a little.

This is so good! I just found the sauce to be a bit too much, so would make it less 1/4volume next time*
I used orange and lemon juice 50/50, and it tastes so good!

Hi Isabel. There is a lot of sauce with Malva. It eventually sinks in, but perfect if you have dropped it to suit your needs more. The original recipe this was based on had even more and I found that too much. But it does need to be quite saucey

Your recipes are always a winner and this malva pudding looks delicious. I’m about to try it out for my four children and their cousins.
It would be nice if you left out jokes concerning warnings about death and cardiac arrest related to the desserts as there are people who have been through these things and it might be hurtful to them. Eating should be a positive occasion enjoyed with friends and family with the occasional indulgence.
Once again thank you for your beautiful blog. It’s well presented and the recipes are always winners.

Hi Roxanne, thanks for the feedback and apologies that my crack at a bit of humour caused offence. It really was intended as a lighthearted joke. I hope you enjoyed the malva pudding.

Amazing twist to the traditional malva tart…seriously yummy!

Thanks for the recipe. We had a snap lockdown here in Victoria, Australia and I was left with 2 bags of oranges I was supposed to take to netball on Saturday. ( about 30oranges!!)
This came up when I googled orange puddings and the family loved it and its already written into the family recipe book

I’m so glad you enjoyed this recipe Donna and I hope the lockdown eases soon.

I got your blog from my daughter who lives in Germany.
Love the rusks and orange malva. Your humorous comments make it so much more than a recipe.. especially as I already have these conditions (except “death by Malva” obviously 🤪) I’ll be exploring more here ASAP! THANKYOU! Fran

Hi Fran and welcome to Drizzleanddip. I’m so glad you enjoyed the recipe.

Was absolutely yummy definitely going to be a regular the longer it stands the yummier … thanks 🤗🤗🤗

I halved the sugar in both the dough and sauce and it was still delicious. Perfect for winter nights!

Hi Justine and thanks for the feedback on the recipe. Glad it worked out with reduced sugar, that’s awesome to know

Oh my word. This is the best Malva Pudding EVER! I am from South Africa and have tried many Malva Pudding Recipes and have been disappointed… till now. I have also made your Pear and Ginger Malva Pudding which is Excellent. The sauce is the perfect amount and soaks in so well, leaving you with a really saucy base. I love your humorous comments, jokes and suggestions. Just makes one want to try more of your recipes. Thank you so much.

Hi Bonny, I am so glad you enjoyed this malva pudding as much as I do 🙂

Delicious but much too much sauce. Can I freeze the excess sauce?

Hi Michelle, this recipe does have a lot of sauce, as is tradition. You could just reduce it by a third if you prefer less.

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Orange Malva Pudding: The Best Malva Pudding Recipe