Vegan Malva Pudding

Ingredients

• 250 g (2 cups)plain flour
• 300 g (1 1/2 cups)white granulated sugar
• 5 ml (1 teaspoon)baking powder
• 5 ml (1 teaspoon)bicarbonate of soda
• 2.5 ml (1/2 teaspoon)salt
• 15 ml (1 tablespoon)distilled white vinegar
• 120 ml (1/2 cup)soy milk
• 140 g (1/2 cup)applesauce
• 40 g (2 tablespoons)smooth apricot jam
• 30 ml (2 tablespoons), meltedcoconut oil
• 112 g (1/2 cup)vegan butter
• 150 g (3/4 cup)white granulated sugar
• 240 ml (1 cup), unsweetenedcanned coconut cream
• 5 ml (1 teaspoon)vanilla extract

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Spray a 23 cm (9-inch) square baking dish with non-stick spray and set it aside.

2. 2

   Mix the dry ingredients

   Sift the flour into a mixing bowl. Add the 300 g of sugar, baking powder, bicarbonate of soda and salt, then stir to combine.

3. 3

   Make the batter

   Stir the vinegar into the soy milk and leave it to curdle. Add this mixture to the bowl with the applesauce, apricot jam and coconut oil, then mix into a batter. Briefly whisk by hand to break up any large lumps; small pieces of jam can remain.

4. 4

   Fill the dish

   Pour the batter into the prepared baking dish.

5. 5

   Bake the pudding

   Bake for 35 minutes, or until a toothpick inserted into the centre comes out clean.

6. 6

   Start the sauce

   When the pudding is nearly cooked, begin making the sauce.

7. 7

   Simmer the sauce

   Melt the vegan butter in a saucepan. Add the remaining 150 g of sugar and the coconut cream, then heat to a simmer, stirring continuously. Take the pan off the heat and stir in the vanilla.

8. 8

   Soak the pudding

   As soon as the pudding comes out of the oven, poke holes all over it with a toothpick. Pour the sauce evenly over the surface, let it soak in, then cut the pudding into squares.

9. 9

   Serve it warm

   Serve warm with vegan whipped cream or vegan ice cream.

What is malva pudding?

Malva pudding is a much-loved South African baked dessert, typically served warm with a sweet sauce. It is more like a soft, moist sponge than a firm pudding.

This version uses soy milk, applesauce and apricot jam in the batter, then pours coconut cream sauce over the hot bake. The holes help the sauce soak through, giving the pudding its characteristic sticky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 366 calories, 3g protein, 58g carbs, 14g fat.

The flour and sugar provide most of the carbohydrates, while vegan butter, coconut oil and coconut cream contribute much of the fat. Protein comes mainly from the flour and soy milk. For a more balanced plate, serve a moderate square with fresh fruit alongside.

The batter ingredients

Applesauce: it contributes moisture and helps bind the egg-free batter. Mix it in with the curdled soy milk and other wet ingredients.

Apricot jam: its fruitiness brings a familiar note to malva pudding. It is fine if a few small pieces remain in the finished batter.

Leavening: baking powder and bicarbonate of soda work alongside the vinegar and soy milk. Stir the dry ingredients together before adding the wet mixture.

Getting the sauce right

Gentle heat: melt the vegan butter, then add the sugar and coconut cream. Stir as the mixture heats and take it off the hob once it reaches a simmer.

Even coverage: pour the sauce over the pudding while it is hot, distributing it across the whole surface. The toothpick holes give it paths to seep into the sponge.

Checking when it is baked

Toothpick test: insert a toothpick into the centre after 35 minutes. It should come out clean; if batter clings to it, continue baking until it passes the test.

Sauce timing: start the sauce when the pudding is nearly done so it is ready to pour as soon as the dish leaves the oven.

Texture and serving

The finished pudding should be soft and saturated with sauce rather than dry or crumbly. Let the sauce sink in before cutting it into squares.

Serve it warm with vegan whipped cream or vegan ice cream. Their cool, creamy texture makes a pleasing contrast to the sticky sponge.

Planning the bake

Prepare the baking dish before mixing the batter so it is ready to fill. The recipe gives a total time of 55 minutes, including the 35-minute bake.

Keep an eye on the pudding near the end of baking and make the sauce while it finishes. That way, the warm sauce can go onto the pudding straight from the oven.

Recipe notes & tips

• Sift the flour before mixing to help keep the batter free of large dry lumps.
• Measure the vinegar and soy milk carefully so the milk curdles as intended.
• Whisk only briefly once the wet and dry mixtures are combined.
• Leave small apricot jam lumps in the batter rather than trying to whisk them all away.
• Stir the sauce continuously as it heats to a simmer.
• Pour the sauce over the pudding while it is still hot from the oven.

Variations

• Citrus note: Add a little finely grated orange zest to the batter for a bright flavour.
• Spiced batter: Stir a pinch of cinnamon into the dry ingredients for a gentle warming note.
• More apricot: Serve each square with a little extra apricot jam on the side.
• Creamy topping: Choose vegan whipped cream instead of vegan ice cream for a lighter-textured accompaniment.
• Fruit side: Add fresh berries or sliced fruit alongside each warm square.

Common mistakes to avoid

• Skipping the sift: Sift the flour first so dry lumps are less likely in the batter.
• Overmixing the batter: Whisk only briefly after adding the wet ingredients to avoid working it more than needed.
• Waiting too long to sauce: Pour the sauce over the pudding as soon as it comes out of the oven so it can soak in.
• Uneven sauce coverage: Pour across the whole surface rather than in one spot, and use the toothpick holes to help it seep through.
• Guessing doneness: Check the centre with a toothpick after 35 minutes and bake until it comes out clean.
• Boiling the sauce hard: Heat it only to a simmer, stirring throughout.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat individual portions gently in the microwave or in a covered oven-safe dish until warm.

Frequently asked questions