The traditional malva pudding is South Africa’s most loved dessert. Mostly served in winter or colder days with custard, however this pudding is ideal served with ice cream as well. Making it an all season dessert. This traditional malva pudding with a twist takes the malva pudding to the next level.
The twist is in the sauce. I’ve deviated from the original sauce and made a few slight changes to the original recipe. Having this pudding this doesn’t really require custard or ice cream as the sauce itself is lovely. This finger licking dessert might convert you and not make you go back to the traditional way.
Traditional Malva Pudding With A Twist
A delicious dessert served hot or cold.
Prep time: 10 min
Cooking time: 40 min
- 250ml cake flour
- 125ml sugar
- 1 extra large egg
- 5ml bicarbonate of soda
- 5ml vinegar
- 15ml smooth apricot jam
- 250ml milk
- 380g evaporated milk
- 70g butter
- 130ml sugar
- 30ml cocoa powder
- 15ml apricot jam
- Place sugar and egg in a mixing bowl and beat till creamy.
- Add vinegar and apricot jam and continue to mix.
- Sift dry ingredients into creamed mixture.
- Add milk and mix well.
- Pour into a greased 20cm ovenproof dish and bake for 40 min at 180.
- For the sauce. Place butter and evaporated milk in a saucepan over a medium heat.
- Add sugar, cocoa powder and apricot jam.
- Stir continuously until sugar and cocoa powder is disolved.
- Pour over hot pudding.