Friday, July 12, 2013

Malva pudding is a sweet, baked dessert originally brought to the Cape by Dutch settlers. With the inclusion of apricot jam it became a uniquely South African dessert still enjoyed today.

While there are various claims as to the origin of its name we’ve adopted the marshmallow story. Marshmallow is plant that produces a spongy substance. Traditionally, this was the essential ingredient in creating the spongy texture in old-fashioned sweets known in the Afrikaans language as malvalekkers. Accordingly, the “malva” in malva pudding refers to its light, spongy texture.

Recipe by: GOLD Restaurant
Serves: 8-10 (generous servings)
Difficulty: Easy
Preparation: 15 minutes
Cooking: 45 minutes


T = tablespoon
t = teaspoon

250 ml (1/2 cup brown or white sugar)
1 egg
15 ml (2 T) soft butter (plus extra for greasing)
15 ml (2 T) smooth apricot jam
250 ml (1 cup) cake flour
10 ml (2 t) bicarbonate of soda
¼ t salt
250 ml (1 cup) milk
10 ml (2 t) wine vinegar
10 ml (2 t) vanilla essence


½ x 400g tin evaporated milk
100 g unsalted butter
125 ml (1 cup) brown, white or treacle sugar
60 ml (1/4 cup) hot water


Preheat the oven to 180°c.
Using the extra butter grease a large ovenproof bowl or baking dish.
In a separate bowl beat together the sugar, egg, butter, and jam until pale and fluffy.
Sift together the flour, bicarbonate of soda and salt and fold into the egg mixture.
Combine the milk, vinegar and vanilla essence and fold into the egg mixture until thoroughly mixed.
Pour into the ovenproof bowl or baking dish and cover with lightly oiled foil.
Bake for 45 minutes until firm.

To prepare the sauce

Combine the sauce ingredients in a saucepan. Over a low to medium heat, stir until the butter melts, the sugar has dissolved and the sauce is heated through. Pour directly over the pudding as it comes out of the oven.

Spoon pudding into dessert bowls.
Serve hot with ice cream or custard.
At GOLD Restaurant we serve ours with a sprinkling of edible gold dust.



  1. This, looks delicious, I will try it out. Thanks for the recipe.
    Hong Kong Compliance

  2. Hi Shohidul. Hope you found an opportunity to try our recipe? More importantly, we hope you enjoyed eating it?


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