– Gluten-Free Malva Pudding –

If you’re looking for something healthy then this gluten-free Malva pudding is definitely not it. However, if you were looking for a decadent and absolutely divine dessert then carry on reading for the recipe!

gluten-free malva pudding without sauce - dessert - accordingtojo.com
Without the Sauce

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Malva pudding is soft and sweet. It’s also very spongy and moist thanks to the yummy sauce that’s poured over the top when it’s fresh from the oven. To top it all of, it’s then served with fresh cream.

As a result, this gluten-free malva pudding is the ultimate comfort food and the perfect end to a fancy dinner!

gluten-free malva pudding - pouring sauce - accordingtojo.com
Fresh from the oven! Time for the sauce!

Most of the recipes for malva pudding are quite complicated and obviously, we needed one that was gluten-free. So because of this I had put off making one for a long time. 

You’ll Love This Dessert!

Since it’s my husband’s all-time favorite dessert I stopped hesitating and started looking for a recipe. After all, I had deprived the poor man of his favorite dessert for long enough. Pinterest didn’t have any that were simple but a friend said she had an easy one.

gluten-free malva pudding with sauce - accordingtojo.com

So she sent me her recipe and I converted it to make this wonderful gluten-free Malva pudding. We were over the moon that the gluten-free version worked out so incredibly well. 

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gluten-free malva pudding pin - accordingtojo.com

Actually we’ve eaten it and other treats far too much recently, and it’s starting to show on the scale. Horror! So, slowing down a little and I’ll be posting healthier recipes soon! But it was so worth it!

By the way, the gluten-free version tastes exactly the same as the normal Malva pudding recipe, if not better! Mouthwatering and absolutely delicious. 

Also, A Great Plus Is That This Dessert Is Freezable!

How awesome is that! So you can make it ahead of time and freeze it. Then when you want to use it it’s easy to defrost, heat up, and serve on the day! Hosting a large dinner just got a whole lot easier! 

What To Serve It After

Traditionally a South African dessert, malva pudding is perfect to serve after a meal of roast beef and vegetables, however, you can serve it after any meal you choose and it will still be the perfect end to a delicious dinner. Because it’s served warm this dessert is perfect for cold winter evenings.

Gluten-Free Malva Pudding Recipe

The recipe is very easy and there is no specific method for making it. The only thing that is super important is that *THE MILK MUST BE ADDED LAST!* Otherwise, you just throw everything together, mix it, and put it in the oven.


Gluten-Free Malva Pudding

Recipe by Joanna Steele / accordingtojo.comCourse: DessertCuisine: South AfricanDifficulty: Medium

4 – 6

Prep time


Cooking time



Soft, creamy, rich, and delicious! This gluten-free malva pudding is the ultimate comfort food!


  • 1/2 an egg (beat a whole one and split in half – 1/2 is normally an 1/8th of a cup)

  • 1/4 cup of sugar

  • 1/2 cup gluten-free self-raising flour

  • 1/2 Tbsp Apricot Jam

  • 2 teaspoons apple cider vinegar

  • 1/2 tsp baking soda

  • 1/2 cup milk

  • Sauce
  • 1/2 cup sugar

  • 1/4 cup boiling water

  • 2 Tbsp Butter

  • 1/2 tsp Vanilla Essence

  • 1/2 cup Milk

Directions for Dessert

  • Beat the egg and remove half
  • Add the sugar and beat for 30 seconds
  • Add all other ingredients except milk and beat
  • Then add the milk and beat again.
  • Pour into a greased dish (16cm x 21cm) and bake at 180 celsius for 25 minutes or until golden.
  • Remove from the oven and pour sauce over while still hot
  • Directions For Sauce
  • Combine all ingredients in a pot and bring to the boil.
  • Turn down the heat and allow to simmer for 10-15 minutes stirring every now and then
  • Pour over hot pudding


  • FREEZING IT – allow to cool completely, place in a sealed container, and freeze. Before using it defrost fully, heat up, and then serve with fresh cream drizzled over.
  • Doubling the recipe works just as well. Use a 22cm x 28cm dish when doubling. Servings from a double batch will be between 8 to 12 depending on serving size.

Comments (7)

  1. Priya


    Ah thanks so much! I used a different brand, so perhaps that’s why it didn’t rise as much as it should have. Tasted brilliant though!

    I am gluten intolerant, and hubby had found he also feels better when he avoids it 🙂 he loves sweet stuff though, so it’s nice to be able to bake for him AND be able to eat some too! So thank you again!

    Looking forward to your chocolate recipe ❤️

    • Reply

      Although I’m not intolerant I also found that I felt better when we went gluten-free for my hubby’s celiac disease! It’s awesome that you’ve found my site helpful and I’m so happy to hear your feedback and to know that my recipes are helping! Thanks for commenting! Hope you’re having a lovely day!

  2. Priya


    *Sorry. I meant don’t want to make the layer so thick.

  3. Priya


    Hi! I will definitely let you know when I try again (which is likely to be really soon). Once again, I cannot thank you enough. It’s so awesome to be able to eat Malva pudding again, especially in this cold winter.

    Out of curiosity, what size pan do you use when making a single/double batch? I used a square Pyrex (approx 24cm x24cm) and the sponge rose and baked perfectly, but was slightly thinner than a “normal” pudding. I plan to try a smaller container next time around, but don’t want to end up making the other so thick that it doesn’t cook properly.

    Thanks again Jo! Looking forward to trying your other recipes too!

    • Reply

      It’s such a pleasure Priya! I’m glad you’re loving it. I can’t tell you how excited we could eat our favorite dessert again. It’s so tough to always miss out on favorite foods which is why I experiment with recipes to make easy gluten-free versions! (I’ll be posting a gluten-free chocolate recipe soon! It’s awesome!)

      Do you and your hubby eat gluten-free as part of a healthy lifestyle or do one of you have gluten-intolerance/celiac? I use a 16cm x 21cm for the single batch and a 22cm x 28cm for the double. It rises to a good height in those sizes. Different brands of gluten-free flours rise differently than others so that’ll also affect the rising. I use Glutagon Self-Raising flour if you’re able to get it.

  4. Priya


    Oh wow! I just made this (doubled the recipe) and it’s brilliant! My husband said you can’t tell it’s gluten free! Thank you soooo much. May I ask-if I reduced the sugar in the syrup, would it matter? It was slightly too sweet for me (though hubby didn’t complain 🤣)

    • Reply

      You’re so welcome!! I’m so glad you loved it and that’s so awesome that your hubby couldn’t tell it was gluten-free! Yes, you can reduce the sugar (I also find it sweet and my hubby like yours doesn’t complain). You could probably go as little as half a cup of sugar when you double the recipe (it won’t go as syrupy but will still taste good). Comment if you try it with less, I’d love to hear how it goes!

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