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Malva Pudding

Malva Pudding Related:   Africa, dairy, desserts & sweets, Shabbat, Shavuot

Prep time: 10 minutes

Cook time: 35–40 minutes

Yield: 9 portions

This South African dessert of Cape Dutch origin is a dense cake soaked in a delicious caramel sauce. It can vary with the additions of ginger, apricot jam, and sometimes brandy or dates. Malva, which is Afrikaans for marshmallow, describes the spongy texture and sweetness of this unique dessert. We bake our Malvas in a muffin tin for individual portions and serve them hot from the oven, with extra sauce drizzled on top and a spoonful of fresh whipped cream.


  • 6 tablespoons butter
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon white wine vinegar
  • 1 tablespoon plus 1 teaspoon vanilla
  • ½ cup whole milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup heavy cream
  • ¾ cup brown sugar


  • Spray 9 cups of a standard metal muffin tin with baking spray. Preheat the oven to 325 degrees. Melt 3 tablespoons butter and set aside. In an electric mixer, whisk the eggs with the granulated sugar until thickened and pale yellow. Mix the melted butter and vinegar together in a small bowl and add to the egg mixture. Add 1 tablespoon vanilla and ¼ cup milk to the mixture, whisking to combine. In a separate bowl, mix the flour, baking soda and salt. Add the dry ingredients to the wet and whisk to combine. Fill the muffin tins three-quarters full and bake for 30 minutes.
  • While the cakes are in the oven, prepare the sauce. Add the heavy cream, remaining 3 tablespoons butter, ¾ cup brown sugar and remaining ¼ cup milk and 1 teaspoon vanilla to a saucepan over medium-high heat. Bring to a boil, whisk and remove from the heat.
  • Let the Malvas cool slightly, remove from the baking pan, and place in a glass baking dish or another vessel able to comfortably hold all, making sure the sides are tall enough to reach at least half the height of the cakes. Using a skewer or toothpick, poke holes all over each Malva. While still hot, spoon sauce onto each pudding, going back multiple times until you’ve used all of the sauce. Serve Malvas warm with extra sauce from the bottom of the pan, spooned on top along with fresh whipped cream.
  • From Jack’s Wife Freda: Cooking From New York’s West Village by Maya and Dean Jankelowitz. Recipes by Julia Jaksic. Published by Blue Rider Press, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2016 by NoamBennyLLC

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