Malva Pudding, South African Baked Dessert

"This is more delicious than the sum of its parts! It's a real traditional oldie. RETESTED ON 22 Oct 07: After reading the reviews, I have just made this again. I cut down a little on the sugar in the sauce (it was 5 oz originally), but it should actually be a sweet pudding!! The sauce was quite enough to moisten the entire pudding -- it should not be dripping with sauce, as you can see in the photographs. Do not serve immediately, but let it stand, keeping warm, to give the sauce a chance to soak in properly. Real cold-weather comfort food. It's rich, so a little goes a long way, and this pudding yields up to 6 servings. This winter you must try this!"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Zurie photo by Zurie
photo by AcadiaTwo photo by AcadiaTwo
photo by Debbie Boere Vrou photo by Debbie Boere Vrou
photo by Eugenio f. photo by Eugenio f.
Ready In:
1hr 10mins




  • Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven -- Adjust accordingly).
  • Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
  • Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
  • Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
  • Sieve, or simply mix together: the flour, soda and salt.
  • Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
  • Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
  • In a pot, melt together the ingredients for the sauce, and stir well.
  • Pour it over the pudding as soon as it comes out of the oven.
  • Leave to stand awhile before serving. Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.

Questions & Replies

default avatar
  1. ana4632
    Hi, What is the US equivalent of fresh cream?
  2. cnalbertyn
    I love this recipe, it's become my most requested dessert! Can I make ahead and freeze this?
  3. leahrosefink
    What type of vinegar do I use? and salted or unsalted butter? I'm so excited to make this!!
  4. Lauren W.
    Hi there. Would like to make this for my husband. Don't keep cream on hand, and don't really have any extra funds right now. May I substitute with buttermilk for the sauce? I have a good portion in the fridge waiting to be used. Thank you!
  5. Addison M.


  1. Gerry
    Very similar to one going back to my childhood days when puddings were very part of a meal - making this one of those recipes that make for memories. A five for the memories as well as being an excellent pudding, one I hope to make again soon. Perfect on a cool and rainy June evening. Other then using a touch more of the apricot jam I made as posted with results that have this added to my family desserts cookbook.
  2. Louise C.
    Really delish, but I had to double the sauce :) Even my South African family was impressed!
  3. Thejal H.
    As a South African, I can definitely vouch for this recipe. It is a bit sweet so I didn't add all the syrup but other than that I recommend it! My friends and family constantly talk about it!!
  4. Caroline A.
    All i can say is thankyou, this was seriously the best ever, i will definitely be making this again and reccomend this recipie to anyone that will listen. Thankyou
  5. Mandy-H
    I love this recipe. Reminds me of my childhood. Thanks for posting. I didn't reduce amount of sugar, and it tasted awesome, just like it is supposed to:o) It is complimented very well by custard.


  1. Anonymous
    I made this in a crock pot so that I could keep it nice and hot until ready to serve! It took about 1-2 hours on high and I just checked it every 10 minutes during the last hour. Then I set it to warm, poured the sauce in, and it sat for about 6 hours before serving. It wasn’t dry or burnt. I also used brown sugar instead of white in the sauce to give it that dark brown color I remember it having as a kid.
  2. Eugenio f.
    Hello! I’m from Brazil and I’ve just made the Malva pudding but it is not brown as the recipe’s picture. I’ll try it again lol. Cheers!
  3. Hilda N. came out so perfect and tasted really good.
  4. Tiffany P.
    I am making this for the first time now and it’s just going in the oven but I feel like it is way too dry. Is that normal?
  5. meowist
    Make a few holes in pudding before pouring sauce, to allow better absorption.


I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
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