First posted: Jun 30, 2013

Malva Pudding


This is Malva Pudding at its very best. The body of the pudding is a pretty normal take on a very much loved South African favourite, but the sauce in this case has been made into something even more glorious than usual with the addition of condensed milk, nutmeg and orange juice and zest.



Cooks in:        Serves:8

  • 1 cup cake flour (125g)
  • 1 tsp bicarbonate of soda
  • A generous pinch of salt
  • 1 egg
  • 1 cup caster sugar (225g)
  • 1 Tbsp apricot jam
  • 2 tsp orange zest
  • 1 Tbsp melted butter
  • 1 tsp vinegar or lemon juice
  • 1 cup milk (250ml)
For the Sauce
  • ½ tin condensed milk
  • ½ cup milk
  • ½ cup double cream
  • ½ cup butter
  • Pinch of nutmeg
  • Zest of 1 orange

What to do

1. Preheat the oven to 180 °C and line a baking dish with baking paper.

2. Sift the flour, bicarbonate of soda and salt into a bowl.

3. In a separate bowl, cream the egg and sugar, and then add the apricot jam, butter and vinegar or lemon juice.

4. Add the milk and flour to the egg mixture and beat well.

5. Pour into the baking dish, cover with tin foil and bake for 45–60 minutes or until lightly golden.

6. To make the sauce, heat all the ingredients together in a medium-sized pot and pour over the pudding as soon as it comes out of the oven, making holes in the surface of the pudding with a fork or skwere so that the sauce soaks in more easily.

7. Serve with whipped or double cream or vanilla custard (or both!)

8. Note: You can make this in advance and freeze, thawing and reheating before serving. Or you can also freeze leftovers for use at a later stage.

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