Malva pudding

6 servings Prep: 10 mins, Cooking: 45 mins
Rate this recipe
A traditional addition to South African cuisine.

By Food24 April 19 2011
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

2 Tbs butter — unsalted
1 cup sugar
2 Tbs jam — smooth apricot
2 tsp vinegar — white
2 cup flour
2 cup milk
2 eggs
2 tsp baking soda
salt — just a pinch
1 cup sugar
1/2 cup water — boiled
3/4 cup butter — unsalted
1 tsp vanilla — extract
Tap for ingredients
Tap for ingredients


Pre-heat your oven to 180°C / 356°F and grease a 20cm square pie/baking dish.
In a large saucepan, melt the butter, sugar, apricot jam and vinegar together until the sugar has dissolved and the mixture is smooth.
Remove from the heat and allow to cool for 5 minutes. Meanwhile sift the flour.
Alternating, add the flour and milk until the mixture is smooth and thick.
Add the eggs one by one, beating well after each addition.
Add the baking soda and salt and beat well.
Pour the mixture into your prepared baking dish and bake for 30-45 minutes until the pudding is dark and baked through (a skewer inserted should come out clean).
In a small sauce pan, heat the syrup ingredients and cook until all the sugar has dissolved.
Pour the syrup over the cooked pudding and allow to stand for 10 minutes before serving with custard.
(In South Africa it would be a sin to serve this with anything other than UltraMel custard but you can use any custard you can find).

with permission of Simply Delicious.

visit Simply Delicious’ blog, click here.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.