If you’ve never tasted Malva Pudding before, just imagine a warm, sticky, caramel-soaked cake that hugs your soul — and then imagine someone swirling blueberries through it like they’re painting a sunset. That’s pretty much what this Blueberry Malva Pudding does to your taste buds. It’s nostalgic, comforting, slightly indulgent, and honestly the kind of dessert you make when you want people to stop mid-bite and stare at their plate in disbelief.

When I first made blueberry Malva (the idea popped into my head on a rainy Sunday, because of course it did), I wasn’t even sure if the blueberries would work with the traditional apricot-flavored South African classic. But the moment that first spoonful hit my mouth — warm, syrupy pudding with pops of juicy berries — I basically had a tiny emotional moment in the kitchen. Don’t judge me 🙂

If you love cozy desserts with bold flavor and you’re not afraid of a sticky toffee-style sauce, you’ll fall hard for this recipe. And the best part? It’s one of those desserts that looks complicated but is secretly super easy.

Ever wondered why some desserts feel like they were made for cold nights, fluffy socks, and “Do Not Disturb” mode? Yeah. This is one of them.

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⭐ Why This Blueberry Malva Pudding Works (Better Than You Expect)

I looked at the top 10 Malva Pudding recipes on Google — the classic versions, the modern twists, and the ones claiming to be “the softest” or “the original.” Most of the best ones had a few things in common:

• They used apricot jam for caramel-like sweetness
• They added plenty of cream in the sauce
• They kept the pudding light with vinegar + baking soda
• They poured the warm sauce over the warm pudding

So for this blueberry version, I kept all the things that make traditional Malva magic but added:

• fresh or frozen blueberries for natural juiciness
• a little lemon zest to brighten the fruit
• extra vanilla so the flavor stays warm and deep
• a tiny boost of brown sugar for richer color and flavor

And honestly? The result feels meant to be.

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⭐ Tools I Personally Use

I keep it minimal — no one needs a shopping list lecture while trying to bake.

1. Pyrex 8×8 Glass Baking Dish

I’ve used this dish for soooo many puddings. It heats evenly and gives that perfect pudding texture.

2. OXO Balloon Whisk

I love this whisk because it’s sturdy and comfortable, especially when I’m mixing thicker batters.

Just tools I actually use.

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⭐ Ingredients You’ll Need (and Why They Matter)

Dry Ingredients

• 1 cup all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Wet Ingredients

• 1 large egg
• 1 cup granulated sugar
• 1 tbsp softened butter
• 1 tbsp apricot jam
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 tbsp white vinegar
• 1 cup milk

Blueberries

• 1 ½ cups fresh or frozen blueberries

Sauce Ingredients (The Heart of Malva Pudding)

• 1 cup heavy cream
• ½ cup sugar
• 4 tbsp butter
• ½ tsp vanilla extract

If the sauce seems like a lot, that’s because it is — and that’s exactly why Malva Pudding tastes so ridiculously good. The pudding absorbs every drop like a sponge.

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⭐ Step-by-Step Instructions (With Real Tips)

1. Preheat & Prep

Heat the oven to 350°F. Grease your baking dish.
I use the Pyrex dish because it handles the sauce like a champ.

2. Mix Dry Ingredients

Whisk together the flour, baking soda, and salt.
A light whisk keeps the pudding airy later.

3. Cream Egg, Sugar, Butter & Jam

Beat the egg and sugar until pale, then mix in butter and apricot jam.
This combo gives Malva its signature golden flavor — keep it simple.

4. Add Vanilla + Lemon Zest

The lemon keeps the blueberries from feeling heavy. Trust me, you want this.

5. Add Vinegar + Milk

The vinegar reacts with the baking soda and helps the pudding rise beautifully.
It may look weird at first — that’s normal.

6. Combine Wet + Dry

Gently stir the dry ingredients into the wet mixture. No overmixing.

7. Fold in Blueberries

Fresh or frozen both work. If frozen, don’t thaw them — unless you want blue streaks everywhere.

8. Bake

Bake for 30–35 minutes.
It should be golden on top and slightly spongy when touched.

9. Make the Sauce

Heat cream, sugar, butter, and vanilla on medium until the sugar melts.
Don’t boil — just melt and swirl.

10. Pour Sauce Over Hot Pudding

This is the magical moment. The pudding soaks up the sauce like it’s thirsty after a marathon.

Let it rest for 10–15 minutes before serving.
Or… grab a spoon and ruin your mouth on hot sauce. I’ve done it more than once :/

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⭐ Tips & Tricks That Actually Help

Use apricot jam — don’t skip it

It creates the caramelized flavor Malva is famous for.

Pour the sauce while the pudding is hot

Cold pudding + hot sauce = patchy absorption.

Use whole milk and real cream

Low-fat stuff doesn’t hit the same.

Frozen blueberries work perfectly

But don’t thaw them.

Serve warm, not hot

Warm gives the best saucy texture.

Add vanilla ice cream (highly recommended)

You know what you’re doing 😉

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⭐ What Makes This Recipe Different?

Most Malva Pudding recipes stick to tradition — which is awesome — but blueberries add:

• natural sweetness
• a pop of fresh flavor
• stunning purple pockets inside the pudding
• extra moisture
• a twist that feels new but still cozy

It’s not a complete reinvention. It’s just… a delicious upgrade.

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⭐ Serving Ideas

• Serve warm with vanilla bean ice cream
• Add whipped cream for a lighter topping
• Sprinkle powdered sugar for aesthetics
• Add lemon zest on top for brightness
• Serve with extra sauce (there’s never too much)

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⭐ How to Store & Reheat

Fridge: 3–4 days

Freezer: 2 months

Reheat: Microwave 20–30 seconds until warm and saucy again

This pudding actually gets better the next day. I know — shocking.