Malva Pudding

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Have you ever had this? It’s a South African bread pudding that’s sweet, creamy, and melts in your mouth. I had it for the first time when I went to Cederberg Tea House on Queen Anne (Seattle), WA…it is also SUPER easy to make. If you do make it, let me know if you made any modifications.

Malva Pudding




For the pudding:

  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon unsalted butter
  • 1 tablespoon of smooth apricot jam
  • 1 cup and 3 tablespoons of cake flour (See notes)
  • 1 teaspoon baking soda
  • 1 cup milk
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla paste/extract

For the sauce:

  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 cup sugar
  • 1/4 cup milk


  1. Preheat oven to 350 degrees Fahrenheit
  2. Butter or spray an 8×8 pan
  3. Beat sugar, egg, butter, and jam until it is light and fluffy
  4. Add in remaining ingredients for pudding one at a time until blended
  5. Pour into the pan and bake for 20-25 minutes, longer if you need to until your toothpick (or knife) comes out clean
  6. With about 5 minutes left on the baking of the pudding make the sauce, this is easy. Combine all the ingredients for the sauce in a small saucepan.
  7. Is the pudding done? Great, take it out, then pour the sauce on it. You might be thinking, “Uh…this is too much…” don’t worry. It will be soaked up quickly by the bread pudding, so pour, let it soak, then pour the rest.
  8. Let the pudding sit for a bit. This should be served warm


  • You don’t have cake flour? No worries, take 1 cup of all purpose flour then take out two tablespoons and replace with 2 tablespoons of corn starch. This equals 1 cup of cake flour
  • When I say milk, I don’t use cow’s milk, I’ve been using almond’s milk, and it’s fine. So if you don’t want to use cow’s milk, no worries!



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