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Malva Pudding

Thanks to a very dear friend of ours, we were introduced to a delicious South African dish while we were living in Crete. Malva Pudding is a wonderful dessert for any occasion – and last night we decided to finally make it for ourselves. It was absolutely delicious – and brought back memories of sharing time with our friends back in Crete.

Malva Pudding

Category: Recipes

Servings: 4 to 6 servings

Malva Pudding


    For the pudding
  1. 6 ½ ounces sugar
  2. 2 large eggs
  3. 1 tablespoon apricot jam
  4. 5 ounces all-purpose flour
  5. 1 teaspoon baking soda
  6. ½ teaspoon salt
  7. 1 tablespoon butter (a generous tablespoon)
  8. 1 teaspoon vinegar
  9. 1⁄3 cup milk
    For the sauce
  1. ¾ cup fresh cream
  2. 3 ½ ounces butter
  3. 3-5 ounces sugar
  4. 1⁄3 cup hot water
  5. 2 teaspoons vanilla extract


  1. Preheat oven to 350 deg F (180 deg Celsius).
  2. Grease an oven dish. I used a polish pottery pie plate. Any oven dish about that size should work.
  3. 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.
  4. Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
  5. Sieve, or simply mix together: the flour, soda and salt.
  6. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
  7. 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).
  8. In a pot, melt together the ingredients for the sauce, and stir well.
  9. Pour it over the pudding as soon as it comes out of the oven.
  10. Leave to stand for a while before serving, but serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.


I skipped the food processor altogether and did all the work in my Blendtec blender. Worked great!