Indulge in a classic South African dessert with our Traditional Malva Pudding recipe! Made with Golden Cloud self-raising flour, this delectable treat features a soft and spongy texture, drenched in a rich and creamy sauce. It’s the perfect Easter treat! Jump to the recipe below:


  • Pudding 

  • 4 Eggs

  • 440g Astor Sugar

  • 2T Apricot Jam

  • 350g Cake Flour 

  • 1/2t Salt

  • 60g Unsalted Butter, Melted

  • 230ml Milk

  • 1t Bicarbonate Of Soda 

  • 1T Vinegar 

  • Syrup 

  • 250g Unsalted Butter

  • 100g Sugar 

  • 500ml Whipping Cream

  • Custard To Serve


  1. Preheat the oven to 180^C

  2. Lightly grease a large casserole with butter or bake and spray.

  3. Combine the eggs and sugar and beat until pale and fluffy.

  4. Add in the apricot jam and mix till well combined.

  5. Sift in the flour and salt, mix well.

  6. Combine the melted butter and milk before adding to the batter. Mix till well combined, 1-2 minutes.

  7. Add the vinegar to the bicarbonate of soda. This fizzes up quickly, so act fast and add to the batter.

  8. One final mix for about 30 seconds.

  9. Pour the batter into the prepared dish and bake for 40 minutes.

  10. 10 minutes before the pudding is done, prepare the syrup. 

  11. Combine the butter, sugar and whipping cream in a saucepan. 

  12. Place the saucepan on medium heat. Once the butter has melted, stir until well combined and remove from heat.

  13. Remove the pudding from the oven, and while hot, use a spatula and go around the edges of the dish to loosen the pudding from the sides so that the syrup will be easily absorbed.

  14. Using a skewer, make a few holes in the pudding for the syrup. 

  15. Pour the syrup while hot over the pudding so that it will be easily absorbed.

  16. Allow resting for 10-15 minutes to soak up the syrup before serving.

  17. Enjoy a side of custard.

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