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Malva Pudding

from Carol Nefdt's kitchen

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Malva pudding is a classic South African dessert, spongy in texture, sticky, and irresistible.

Ingredients
Sponge

  • 200g sugar (get cup measure!!!)

  • 2 eggs

  • 1 Tbsp apricot jam

  • 150g flour (get cup measure!!!)

  • 5ml bicarbonate of soda

  • Pinch salt

  • 1 Tbsp butter, melted

  • 1 Tbsp vinegar

  • 100ml milk


Sauce

  • 200ml cream (get cup measure!!!)

  • 150g sugar (get cup measure!!!)

  • 100g butter

  • 100ml hot water

Method

  1. Beat sugar, eggs and jam together well

  2. In another bowl mix flour, bicarbonate and salt

  3. Melt butter and add vinegar and milk

  4. Add the butter mixture to the egg mixture alternately with the flour mix

  5. Beat well and pour into 25 x 20cm oven-proof baking dish

  6. Cover and bake for 30 - 45 minutes or until a golden brown at 180°C

  7. Melt the sauce ingredients and pour over pudding as it comes out the oven

  8. Serve with custard (Ultramel for tradition's sake)

Notes

Traditionally this dessert was flavoured with 'Roos Malva' (Rose-scented geranium) but this tradition seems to have died out in modern versions.

Try smearing butter at the bottom of the baking dish, then press in a few Malva leaves and pour in the sponge mix (traditional method), otherwise add a few leaves to the sauce when heating it to subtly add this perfumed flavour.

© 2025. Feel free to use any of these... if you invite us to the tasting!

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