Authentic South African Malva Pudding Recipe – Gluten-free:A Classic Comfort Dessert
Malva Pudding is one of South Africa’s most beloved desserts. Known for its rich, caramelised flavour and soft, spongy texture, this pudding is traditionally served warm with a creamy sauce. It’s the ultimate comfort food – perfect for family gatherings, festive occasions, or simply when you want something indulgent.
I first discovered this recipe through Le Famished Cat, a blog filled with wholesome dishes. While the original version was gluten-free and dairy-free, I’ve made a few personal tweaks to bring back the nostalgic taste I remember from before going gluten-free. These adjustments include adding precise weights to measurements and incorporating dairy for that creamy indulgence.
What Makes Malva Pudding Special?
Malva Pudding is more than just a dessert – it’s a piece of South African heritage. Its unique sweetness comes from apricot jam, which adds depth and a subtle fruity note. The warm sauce poured over the pudding after baking ensures every bite is moist and flavourful.
Why You’ll Love This Recipe
Perfect for any occasion – from Sunday lunch to festive celebrations.
Authentic South African flavour – true to tradition with a touch of nostalgia.
Simple ingredients, easy method – no complicated steps.
Ideas, Advice and Suggestions
Woolworths Free from Gluten All Purpose Flour – This is an item I always keep in my house, and unlike many recipes on my site, the one I started with utilizes the same product. I’m not certain if it’s still available, but Woolworths had a Malva pudding mix which I prefer over this version.
If you’re not following a gluten free diet, you can substitute this flour with normal all-purpose wheat flour.
Baking soda or Bicarbonate of Soda – Baking soda is stronger than baking powder and operates differently; it requires vinegar to activate. Remember to bake your Malva pudding promptly after mixing all the ingredients.
Egg – I typically use either large or extra-large eggs.
Caster sugar (½ cup in the cake ⅓ cup in the sauce) – This is extra-fine sugar that melts very easily. You could use granulated white sugar as a substitute, but you would need to ensure that it dissolves completely in the sauce, and be aware that the texture of the cake might be slightly affected.
Super Fine Apricot jam –This was a staple in my home during my youth; it’s crucial for achieving that authentic Malva pudding flavour.
Apple cider vinegar –It is essential to use apple cider vinegar, as other types may alter the flavor, because it activates the baking soda.
Oil (Canola and Olive) – I’ve experimented with various oils and oil blends, including coconut oil, and they have all been effective. Butter can also be used if that’s your preference.
Milk – I use dairy milk, and I’m confident that nearly any milk alternative would also be suitable.
Cream or Evaporated milk – I’ve prepared this recipe using Dairy Cream and Evaporated Milk on separate occasions, and both turned out well. Coconut milk could also be a viable alternative.
Butter in the Sauce– Margarine or coconut oil can be used as substitutes.
South African Malva Pudding Recipe – Gluten-free
Course: DessertCuisine: South AfricanDifficulty: Medium6
servings15
minutes45
minutes2809
kcal1
hourMalva Pudding is a classic South African dessert and this easy-to-make gluten-free Malva Pudding, perfect for any occasion!
Ingredients
- Malva Pudding
130g (1 cup) Woolworths Gluten Free Cake Flour
5ml (1 teaspoon) baking soda / Bicarbonate of Soda
1 large egg
100g (½ cup) Caster sugar
15ml (1 tablespoon) Super Fine Apricot jam
15ml (1 tablespoon) Apple cider vinegar
15ml (1 tablespoon) oil (Canola and Olive)
250ml (1 cup) milk
- Malva Sauce
67g (⅓ cup) Caster sugar
250ml (1 cup) cream or evaporated milk
113g (⅓ cup) butter
125ml (½ cup) hot water
5ml (1 teaspoon) vanilla extract/essence
Directions
- Preheat the oven to 180 °C/160 °C for fan assist and place your rack in the middle of the oven. Grease a medium-sized oven-proof dish.
- In a bowl, sift flour, baking soda and salt. In a bowl, sift flour, baking soda and salt.
- In another bowl, beat together egg, sugar, jam, coconut oil and vinegar until light and fluffy. Then beat the dry ingredients into the wet ingredients until well combined.
- Add milk and whisk into the mixture until the milk is well integrated.
- Pour the batter into the dish, please ensure you put it is the oven as soon as possible, cover with foil and bake for 35 minutes, until well risen.
- Remove the foil and bake for a further 5-10 minutes or until golden brown.
- While the Malva pudding finishes up in the oven, add the sauce ingredients to pot until melted and sugar is dissolved.
- Once the pudding is finished baking, take it out of the oven and pour the sauce over it. Allow it to stand until the sauce has been fully absorbed.
- The pudding is best served warm with custard, cream, or ice cream
Notes
- * If you’re using Woolworths Free From Gluten Flour, make sure to add the psyllium husks left in the sifter back into your batter after sifting. This step is essential for the pudding to have the correct structure.
Origin of the Recipe
Tips for Perfect Malva Pudding
- Use real apricot jam for authentic flavour.
- Don’t skip the sauce – it’s what makes Malva Pudding so moist.
- For a twist, add a splash of brandy or Amarula to the sauce for extra indulgence.
Final Thoughts
This Malva Pudding recipe is a celebration of South African tradition with a modern touch. Whether you’re making it for a special occasion or just because, it’s guaranteed to impress.
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