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Individual round malva pudding with a glossy brown top served beside a scoop of vanilla ice cream and strawberry halves

Photo: Superchilum / Wikimedia Commons · CC BY-SA 4.0

Dessert

South African-Style Malva Puddings with Cream Sauce & Vanilla Ice Cream

Six apricot-jam sponge puddings bake in ramekins, then drink in a hot vanilla cream sauce for tender caramelized edges and an easy dinner-party finish.

Developed for DishGal · Updated 2026-10-06

Dessert
Prep20 min
Cook30 min
Total70 min
Cost$1.65

Directions

  1. Prepare the ramekins

    Heat the oven to 350°F. Butter six 8-ounce ramekins and arrange them on a rimmed baking sheet with at least 1 inch between them.

  2. Combine the dry ingredients

    Whisk flour, baking soda and salt in a small bowl, breaking up every soda lump so the puddings rise evenly without alkaline pockets.

  3. Whip the wet base

    Beat egg and 3/4 cup sugar for 2 to 3 minutes until pale and thick enough to leave a ribbon. Beat in apricot jam, melted butter and vinegar.

  4. Finish the batter

    Fold in half the flour mixture, then the milk, then the remaining flour just until smooth. Divide among ramekins, filling each about halfway so the puddings have room to dome.

  5. Bake to a springy center

    Bake 25 to 30 minutes until deeply golden, the centers spring back and a probe reads 200 to 205°F. Rotate the pan once if the oven browns unevenly.

  6. Cook the cream sauce

    During the final 10 minutes, combine cream, 1/3 cup sugar, butter and hot water in a saucepan. Bring just to a simmer while stirring, cook 2 minutes and remove from heat; stir in vanilla.

  7. Soak the hot puddings

    Set the baked ramekins on a heatproof surface. Poke each pudding six times with a skewer and slowly spoon the hot sauce over them, pausing so it absorbs. Reserve about 1/3 cup sauce for serving.

  8. Rest and serve

    Rest 15 minutes. Serve in the ramekins or loosen and invert into shallow bowls. Add vanilla ice cream, strawberry halves and the warm reserved sauce.

Why this works

Why it worksWhipping egg and sugar provides lift while baking soda and vinegar reinforce the sponge's open, sauce-absorbing crumb.
Why it worksAdding hot sauce to hot puddings lets the liquid travel through the crumb instead of pooling on a cooled surface.
Why it worksIndividual ramekins create the rounded presentation and maximize caramelized edge in every serving.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Compare on AmazonSix 8-ounce ramekinsIndividual dishes create the rounded presentation and give every serving caramelized edges.See current options → Compare on AmazonRimmed baking sheetA sturdy sheet keeps the six ramekins stable and contains any sauce that bubbles over.See current options → Compare on AmazonDigital cooking thermometerCheck the egg-flour sponge for a 200–205°F center before adding the hot cream sauce.See current options →

Swaps & notes

Easy swaps

  • Bake the batter in a buttered 8-inch square pan for 30 to 35 minutes and cut six portions after the sauce rests.
  • Use peach jam if apricot jam is unavailable; choose a smooth preserve without large fruit pieces.
  • Replace vanilla ice cream with softly whipped cream or plain pouring custard.

Cook notes

  • Set ramekins on a rimmed sheet before filling; sauce may bubble over slightly as it absorbs.
  • The 200 to 205°F center target confirms the egg-flour sponge is set without relying on color alone.
  • Pour the sauce gradually. Rushing can overflow the ramekins before the crumb absorbs it.
  • The 15-minute rest is included in total time and is essential for the characteristic moist texture.

Storage

Cool leftovers within 2 hours, cover and refrigerate up to 4 days. Reheat each pudding with a spoonful of reserved sauce at 325°F for 10 to 12 minutes or in the microwave until steaming. Freeze without ice cream for up to 2 months.

Questions

Why is it called a pudding if it looks like cake?

In this style of baked dessert, pudding refers to a warm sponge enriched after baking with sauce. The crumb should be tender and saturated rather than custard-like.

Can I bake the puddings ahead?

Yes. Bake and sauce them up to a day ahead, refrigerate after cooling and reheat covered. Add ice cream and fresh fruit only when serving.

What if the sauce will not absorb?

Both components should be hot, and the puddings need several deep skewer holes. Add sauce in small rounds, waiting 30 seconds between each pour.

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South African-Style Malva Puddings with Cream Sauce & Vanilla Ice Cream
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1. Prepare the ramekinsHeat the oven to 350°F. Butter six 8-ounce ramekins and arrange them on a rimmed baking sheet with at least 1 inch between them.
2. Combine the dry ingredientsWhisk flour, baking soda and salt in a small bowl, breaking up every soda lump so the puddings rise evenly without alkaline pockets.
3. Whip the wet baseBeat egg and 3/4 cup sugar for 2 to 3 minutes until pale and thick enough to leave a ribbon. Beat in apricot jam, melted butter and vinegar.
4. Finish the batterFold in half the flour mixture, then the milk, then the remaining flour just until smooth. Divide among ramekins, filling each about halfway so the puddings have room to dome.
5. Bake to a springy centerBake 25 to 30 minutes until deeply golden, the centers spring back and a probe reads 200 to 205°F. Rotate the pan once if the oven browns unevenly.
6. Cook the cream sauceDuring the final 10 minutes, combine cream, 1/3 cup sugar, butter and hot water in a saucepan. Bring just to a simmer while stirring, cook 2 minutes and remove from heat; stir in vanilla.
7. Soak the hot puddingsSet the baked ramekins on a heatproof surface. Poke each pudding six times with a skewer and slowly spoon the hot sauce over them, pausing so it absorbs. Reserve about 1/3 cup sauce for serving.
8. Rest and serveRest 15 minutes. Serve in the ramekins or loosen and invert into shallow bowls. Add vanilla ice cream, strawberry halves and the warm reserved sauce.