Warm, tender, and soaked in silky custard, this blueberry malva pudding is a dessert that wraps you up in comfort from the first bite. Studded with bursts of juicy blueberries and drenched in a luscious vanilla custard, it’s a twist on a beloved classic that tastes like a cozy hug. Sweet, spongy, and irresistibly indulgent, this pudding is perfect for when you want something extra special but still easy to make.

Behind the Recipe

Malva pudding has always been a favorite in our house—a nostalgic, sweet, and gooey dessert that shows up on rainy Sundays or after family dinners. But one day I decided to toss in some fresh blueberries, and something magical happened. The tart pop of fruit with the syrupy softness of the cake was a match made in dessert heaven. It instantly became the new family favorite, with that thick pour of vanilla custard making it feel like an occasion every single time.

Recipe Origin or Trivia

Malva pudding hails from South Africa, where it’s cherished for its caramelized, sponge-like texture and rich, buttery flavor. Traditionally made with apricot jam and finished with a warm cream sauce, this dessert has Dutch roots and is named for Malvasia wine, which was once used in the original recipe. While the classic version is already beloved, this fruity twist with blueberries and a custard drizzle gives it an irresistible upgrade that still honors its roots.

Why You’ll Love Blueberry Malva Pudding with Vanilla Custard

This version takes everything you love about traditional malva and turns the dial up to delicious:

Versatile: Works as a warm dessert for any season—just switch the fruit!

Budget-Friendly: Uses simple, pantry-friendly ingredients.

Quick and Easy: No fancy equipment, no complicated steps.

Customizable: Swap fruits, adjust sweetness, or go gluten-free with ease.

Crowd-Pleasing: A guaranteed hit at family dinners, potlucks, or celebrations.

Make-Ahead Friendly: Bake it earlier and warm it up when ready to serve.

Great for Leftovers: Even better the next day with extra custard poured on top.

Chef’s Pro Tips for Perfect Results

To get that perfect pudding texture with custard in every bite, keep these tips in mind:

Don’t skip the vinegar: It reacts with baking powder to create a light, spongy texture.
Add blueberries on top before baking: They’ll sink just slightly into the batter and burst with flavor.
Soak while warm: Pour custard over the hot pudding so it absorbs fully.
Use room temp ingredients: Helps everything mix smoothly and bake evenly.
Sift dry ingredients: This creates a lighter, smoother batter.

Kitchen Tools You’ll Need

You won’t need anything fancy—just a few basics from your kitchen:

Mixing Bowls: For blending wet and dry ingredients.

Whisk: Helps get that smooth batter texture.

Sieve: Optional, but great for sifting flour and sugar.

8×8 Baking Dish or Similar: Ensures even cooking and a golden crust.

Spatula: To scrape every bit of that delicious batter.

Small Saucepan: For warming the vanilla custard.

Ingredients in Blueberry Malva Pudding with Vanilla Custard

Each component brings texture and flavor that come together in a truly luscious dessert:

All-Purpose Flour: 1 cup. Gives structure and the perfect sponge-like body.
Granulated Sugar: 1 cup. Sweetens and helps with caramelization.
Baking Powder: 1 teaspoon. Provides lift and fluffiness.
Milk: 1/2 cup. Keeps the batter moist and smooth.
Butter: 2 tablespoons, melted. Adds richness and depth.
Eggs: 2 large. Bind the pudding and create a tender crumb.
White Vinegar: 1 tablespoon. Reacts with baking powder to create a light texture.
Apricot Jam: 2 tablespoons. Classic malva flavor with a subtle fruit tang.
Fresh Blueberries: 1 cup. Juicy bursts of flavor and color throughout.
Vanilla Custard: 1 1/2 cups, warmed. Poured over the top to soak in and finish the dish.

Ingredient Substitutions

Need to switch something out? These swaps will do the trick:

All-Purpose Flour: Use gluten-free flour blend 1:1.

Granulated Sugar: Try coconut sugar for a caramel note.

Apricot Jam: Use peach jam or a bit of honey instead.

White Vinegar: Apple cider vinegar or lemon juice work just as well.

Fresh Blueberries: Frozen blueberries are fine—just don’t thaw before baking.

Ingredient Spotlight

Apricot Jam: This traditional addition gives malva pudding its signature sweetness and sticky texture. It melts right into the batter, adding moisture and depth.

Blueberries: These juicy little gems bring brightness to every bite and balance the rich pudding with natural tartness.

Instructions for Making Blueberry Malva Pudding with Vanilla Custard

Here’s how to turn simple ingredients into a dreamy dessert you’ll be proud to serve.

Preheat Your Equipment:
Set your oven to 350°F (175°C). Lightly grease an 8×8 baking dish or similar.
Combine Ingredients:
In one bowl, whisk flour, baking powder, and sugar. In another, mix eggs, milk, melted butter, vinegar, and apricot jam until smooth.
Prepare Your Cooking Vessel:
Gradually add dry ingredients to wet, stirring gently until combined. Pour batter into the prepared dish and sprinkle blueberries evenly over the top.
Assemble the Dish:
Give the dish a gentle tap on the counter to settle the batter and distribute berries.
Cook to Perfection:
Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
Finishing Touches:
While the pudding is still warm, gently poke a few holes with a skewer and pour the warm vanilla custard over the top to soak in.
Serve and Enjoy:
Slice and serve warm, with an extra splash of custard or scoop of ice cream if you’re feeling fancy.

Texture & Flavor Secrets

Malva pudding is known for its soft, almost caramelized edges and spongey, custard-soaked interior. The blueberries add bursts of juicy tang, while the vanilla custard wraps everything in creamy richness. The contrast of warm pudding and cool custard creates layers of flavor and mouthfeel that keep you coming back for just one more bite.

Cooking Tips & Tricks

Simple tips that make all the difference:

Use a glass or ceramic baking dish for even baking.
Don’t overmix the batter—just until smooth.
For extra moisture, cover the pudding loosely with foil in the last 10 minutes.

What to Avoid

Avoid these common missteps for pudding perfection:

Overbaking—it dries out the sponge.
Pouring custard too late—it won’t soak in as well.
Using cold ingredients—they’ll make the batter lumpy.

Nutrition Facts

Servings: 8
Calories per serving: 340
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can bake the pudding ahead of time and store it covered in the fridge for up to 3 days. Reheat in the oven at 300°F until warmed through. Keep custard separate and warm just before serving. The pudding also freezes beautifully—wrap tightly and freeze for up to 1 month.

How to Serve Blueberry Malva Pudding with Vanilla Custard

Serve warm in shallow dessert bowls or plates with a generous drizzle of warm custard. Add a dusting of powdered sugar or a few fresh berries on top for a pretty finish. It also pairs beautifully with a scoop of vanilla bean ice cream or whipped cream for added indulgence.

Creative Leftover Transformations

Don’t toss those leftovers—try these fun ideas:

Crumble and layer with yogurt for a quick dessert parfait.
Warm and serve over waffles for a sweet brunch.
Reheat and top with extra custard for a second dessert day delight.

Additional Tips

Make your pudding experience even better with these extras:

Add a pinch of cinnamon or cardamom to the batter.
Substitute half the milk with cream for a richer version.
Garnish with fresh mint for a pop of color and aroma.

Make It a Showstopper

Presentation turns this into a celebration. Serve individual portions in ramekins or bake in a beautiful ceramic dish. Drizzle the custard tableside for a dramatic finish, and top with sugared blueberries or edible flowers for that wow factor.

Variations to Try

Keep things interesting with these tasty twists:

Peach Malva Pudding: Swap blueberries for diced peaches.
Raspberry Custard Pudding: Use fresh raspberries and lemon zest.
Chocolate Chip Malva: Add mini chocolate chips to the batter.
Coconut Malva Pudding: Replace some milk with coconut milk and top with toasted coconut.
Spiced Autumn Malva: Add pumpkin spice and chopped apples for a fall flavor.

FAQ’s

Q1: Can I make this pudding without fruit?

A1: Absolutely. The base pudding is just as delicious on its own.

Q2: What custard should I use?

A2: Store-bought or homemade vanilla custard both work. Just make sure it’s warm and pourable.

Q3: Can I use frozen blueberries?

A3: Yes, use them straight from the freezer—no need to thaw.

Q4: How do I know when it’s done baking?

A4: A toothpick inserted should come out clean, and the top should be golden brown.

Q5: Can I make this gluten-free?

A5: Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Q6: What if I don’t have apricot jam?

A6: Peach or orange marmalade will work just as well.

Q7: Can I double the recipe?

A7: Definitely! Just bake in a larger dish and adjust the time slightly.

Q8: Can I serve it cold?

A8: It’s best warm, but leftovers are tasty cold too.

Q9: How do I keep it moist?

A9: Don’t overbake, and pour the custard while it’s still warm.

Q10: Can I prepare individual servings?

A10: Yes, bake in ramekins for single-serve puddings.

Conclusion

This blueberry malva pudding with vanilla custard takes a traditional dessert and adds a fruity, creamy twist that makes it unforgettable. It’s the kind of dish that brings everyone to the table and leaves them smiling until the last spoonful. Trust me, it’s worth every minute—and every warm, custard-drenched bite.