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Easy Malva Pudding Recipe

April 7, 2012

My eldest brother and sister in law from the Free State are currently in town and on Wednesday they came to visit so I decided to get all the family around for lunch. It was an out of the ordinary occasion for us to do this in the middle of the week. Some were on holiday, some took off a long lunch and it was wonderful to just sit around and chat and laugh….a lot of laughing accompanies our family do’s, especially if all my siblings are gathered in one place, so I have to say I missed the other 3 on Wednesday! My youngest brother has the memory of an elephant…no really he does! He remembers stuff from our childhood that honestly I swear never happened! He also has the art of embellishing down pat. We do laugh at his stories. Both my brothers are wonderful story tellers, in different ways and it is thrilling to sit and listen to them. Did I tell you I am so blessed to have the family I do have? Oh yes I am…..very very blessed and I know it.

Anyway, let’s not go down that pathway…I might wander so far into my childhood that I will tell you stuff that I shouldn’t….HAHA! Stuff that probably never happened 🙂 What I am here to share with you all is delicious Malva Pudding – a well-loved, traditional baked South African dessert from Dutch origins that graces the most classy plates in the classiest restaurants…….and also most homes! Everyone needs to have this particular ace up their sleeves. Talk about comfort food on a cold wintry night. It ticks all the boxes for me! And the beauty of it is that it is simple and easy to prepare. I am not sure where the name comes from (malva is Afrikaans for marshmallow but this does not have any marshmallow in it) but Wikipedia suggests that it is called Malva Pudding after Malvasia dessert wine from Madeira – apparently the two were served together after the meal in the good old days…that makes sense! My inspiration for this recipe comes from my well worn Cook With Ina Paarman – one of the doyennes of South Africa’s culinary history.  This book was given to me years ago by a very good friend and it has been the inspiration for many a delicious meal. I will blog a few of them when I can. Right now I am in the midst of organizing the South African Food and Wine Blogger Indaba 2012 and it is taking up all of my time.  I am in the process of discussions with a new headline sponsor so should be able to make an announcement soon. But I CAN tell you all that this event will be happening on 24 June 2012 in Cape Town once again. It will be a one day event as before….but I am hoping to add a few new twists that will make it very attractive for all those keen to attend. So do save the date and those who are planning to fly down for it, best you start making plans and booking tickets! To sweeten you all up a little bit more… is my Malva Pudding Recipe


Serves 8-9

(adapted from the original recipe in Cook With Ina Paarman

published by Ina’s Kitchen 1987 ISBN 0 620 11087 2)


250ml Castor Sugar

1 ¼ Cups (312ml) Cake Flour

2 XL Eggs (at room temperature)

1 ½  tsp (7ml) Bicarbonate of Soda

Pinch of Salt

Finely grated zest of 1/2 an Orange or 1 whole Clementine

½ Cup (125ml) Milk

1 Tbs (15ml) Smooth Apricot Jam

2 Tbs (30ml) Butter

1 Tbs (15ml) Vinegar

½ tsp (2.5ml) Real Vanilla Extract


1 Cup (250ml) Evaporated Milk (or fresh cream if you prefer)

½ Cup (125g) Butter

½ Cup (125ml) Sugar

½ Cup (125ml) Orange Juice (or water if you prefer)

Knife point of Vanilla bean seeds

It also works well with ½ brandy and ½ orange juice  for an adult version


Preheat oven to 1800 Celcius

Grease a medium to large deep ovenproof dish and set aside

Beat the eggs and castor sugar until light and fluffy

Beat in the apricot jam and orange zest

Sift the dry ingredients together in a seperate bowl

Melt the butter and mix together with the milk and vinegar

Alternately fold some of the dry ingredients and liquid into the batter until all is folded in (I do about a third of each at a time) end with dry ingredients

Pour the batter into the prepared baking dish and bake for about 45 minutes

About 5 minutes before the end of baking time melt all the sauce ingredients together in a saucepan and boil gently for a few minutes – this can also be done in the mircrowave

As soon as the pudding comes out of the oven poke some holes into it with a fork or skewer then pour the hot sauce over and leave to be absorbed for about 15 minutes or so

(I like to keep about half the sauce aside and serve it warm with the pudding)

Serve this pudding warm with thick cream, custard, crème frâiche or a scoop of vanilla ice cream – my best way….I just love the mouth feel of hot and cold at the same time! 🙂

For a yummy extra South African twist I like to sometimes half whip some cream, add a tot of amarula liqueur  and 10ml Icing Sugar to it and then whip until stiff peaks form and serve this with the warm pudding….yummy!

The beautiful thing about this dessert is that it is one of those dishes that improve with age and maturity 🙂 So it is always a good thing to make more than enough for left overs. Oh and you can safely make it a day or two before you need it and leave it sealed with foil or cling film in the fridge, just warming it up before you need to serve it.

Have a beautiful Easter weekend

browniegirl xx

16 Comments leave one →
  1. April 7, 2012 12:46 AM

    Malva Pudding…one of my favourites 🙂

    I still have my very old “Kook en Geniet” recipe book!


    • April 7, 2012 3:14 PM

      I must be one of the few people who were NOT given that book as a wedding present! I have always wanted to get it but never got there. My sister has it in English. Everyone loves Malva Pudding 🙂 Hello Pussycat…good to see you around here Happy Easter xx

  2. April 7, 2012 12:54 AM

    Yum! I shall definitely be making this. I’m a South African myself, living and blogging and baking in the UK and I haven’t had this for ages 🙂

    • April 7, 2012 8:38 AM

      It is so worth adding to your repertoire of desserts Edyth. Thank you for the visit and comment. Happy Easter xx

  3. April 8, 2012 9:36 PM

    It sounds delicious!

    • April 9, 2012 8:54 PM

      Thank you Polkie…hope you had an awesome Easter celebration xx

  4. April 9, 2012 12:08 PM

    This sound too good to be true, will try it today as it is cold and rainy so just what the doc ordered…Have a blessed Easter even if it is already Monday. As an only child I really envy you havig such a super family enjoy them. xx

    • April 9, 2012 8:55 PM

      Glynis, I dont know what I would do without my large family. Love each and every one of them for different reasons 🙂 This is such a simple recipe but the result is brilliant. And it is SO much more delicious a day or two after baking…xx

  5. April 9, 2012 5:10 PM

    Very nice picture for a nice recipe
    a french cooker Chantal
    Pease visit my blog of recipe:

    • April 9, 2012 8:56 PM

      Hi Chantal, thank you so much for the visit and comment. Always lovely to meet new readers and bloggers. I will pop over to say hello! Have a good week, xx

  6. April 10, 2012 8:36 PM

    I tried your recipe out today, so good! Much simpler than I expected, so I’ll definitely be making it again.

    • April 12, 2012 9:30 AM

      SO glad to hear that Robyn, always great to get some feedback. Thank you. Enjoy!! xx

  7. April 16, 2012 12:01 PM

    I would love to sit at your dining room table and hear your little brother tell all this family stories! And your dessert looks delicious and moist and full of flavour and even your scoop of ice cream is perfect – perfectly round! xx

    • April 16, 2012 1:30 PM

      HAHA! Charlie, when guests are around who did not know us as kids….THAT is when the embellished tales abound 🙂 Thank you for your lovely comment. I hope you try this dessert for your family. It is really at its best a day or two after baking xx

  8. April 17, 2012 4:34 PM

    This sounds and looks so yummy. Need to try this recipe.

    • April 17, 2012 5:01 PM

      Thanks so much. It is a very easy and delicious one. Do hope you will try and thanks for popping in and commenting xx

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