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Malva Pudding

Malva Pudding is a traditional South African dessert of Dutch origin that takes sweetness to the next level. It is perfect for cold winter evenings or Sunday lunches, after a roast. With its’ spongy, caramelised texture and creamy, sweet sauce, it is very rich so you only need a small serving. Serve it hot with custard, cream or Vanilla ice-cream.

PS: I have had some really good feeback from this recipe and it lends itself well to a healthier version if you wish to make a few changes. Try Spelt flour instead of normal cake flour and replace the sugar with coconut sugar.

1 cup Castor Sugar (or Coconut Sugar)
2 Large Eggs
1 Tbs Smooth Apricot Jam
1 ¼ cups Cake Flour (or Spelt flour)
1 tsp/5ml Bicarb of soda
a of pinch Salt
2 Tbs / 30ml Butter
1 Tbs / 15ml Vinegar (you can omit this)
125ml Full Cream Milk

The Sauce:
150ml Cream
120ml Butter
100ml Sugar
100ml Sherry
30ml Orange juice


  1. Preheat your oven to 180°C and grease an ovenproof casserole dish that holds around 2 liters.
  2. In a large mixing bowl, beat the castor sugar and eggs until fluffy.
  3. Then beat in the apricot jam, until you get a creamy consistency.
  4. Melt the butter in a small pot on a medium heat and add the vinegar and milk.
  5. Sift your dry ingredients into your large bowl.
  6. Now add the above mixture butter and milk mixture to your bowl and mix well.
  7. Now add the eggs and combine well.
  8. Pour the mixture into the ovenproof dish and bake for 30-40 minutes until the top is nicely browned and a skewer comes out dry when used to test.
  9. Melt all the sauce ingredients together in a small pot over a medium heat.
  10. Pour the sauce over the pudding before you serve it, preferably while it’s still hot.
  11. Enjoy!

Serves 6

Caroline Avnit

Caroline Avnit

Writer, poet, speaker, Yogi, wine lover and passionate foodie. Inspired by words, paint & random acts of kindness. Link up on instagram : @carolineavnit

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Malva Pudding
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