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The Best Orange Malva Pudding Recipe

An extra-moist, buttery South African malva pudding with a citrus twist, drenched in a hot orange cream sauce the moment it leaves the oven. Serves 6 to 8.
Print Recipe
Orange Malva Pudding Recipe in a dish on a board
Prep Time:10 minutes
Cook Time:45 minutes

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