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The well-known Malva Pudding is legendary in South Africa and features on most restaurant desert menus. This decadent, caramelised, saucy pudding is best served warm with homemade custard or vanilla ice cream.

Serves 6


For the Batter
1 cup flour
1 tsp baking powder
¼ tsp salt
2 Tbs butter, at room temperature
1/2 cup sugar
2 large eggs
2 Tbs smooth apricot jam
½ tsp bicarbonate of soda
1 cup milk
1 Tbs brown vinegar

For the sauce
½ cup brown sugar
1½ cup full cream milk
2 Tbs butter, at room temperature
5 ml vanilla essence

1. Preheat the oven to 180 °C. Grease, with butter, an ovenproof glass or porcelain container, approximately 30cm x 20cm x 5cm.
2. Sift the flour, baking powder and salt into a bowl.
3. In another bowl beat the butter and gradually add the sugar. Continue beating until light and creamy. Add the eggs one at a time and mix well. Add the apricot jam.
4. Dissolve the bicarbonate of soda in the milk. Add the vinegar and mix.
5. Using a wooden spoon, beat the wet ingredients into the dry ingredients and mix well.
6. Pour batter into the prepared baking dish.
7. Bake for 45 minutes.
8. While the pudding is baking, make the sauce by mixing the sugar, milk and butter in a saucepan on medium/high heat. Bring to a boil and stir for a few minutes. Remove from the heat. Add the vanilla essence and cover.
9. When golden brown and cooked, remove pudding from the oven and slowly pour the sauce on top. Bake for another 5 minutes. The pudding will absorb the sauce.
10. Serve hot with custard, vanilla ice cream or whipped cream.

Recipe Notes
• Replace 1 cup milk with evaporated milk for a creamy taste.

For more recipes or to book a consultation with Martie Hofmeyr – Nutrition & Lifestyle Consultant visit: or call 0823261505