1,2..6 Malva Puddings

Malva pudding

TMA'ed while listening repeatedly to Hello by Adele

Act I: Malva for days

There is a great South African café in Queen Anne called Cederberg Tea House that is known for its Malva Pudding. I was first introduced to it during a Taste of Africa Fair where Cederberg was passing out samples of Malva. It was love at first taste. At the next girl's night, I shared my new decadent discovery. Since then, Mari has been hooked.

It's hard not to be addicted to Malva pudding. It's a cakey, syrupy addiction. Every time I have it, I am left yearning for just one more bite. So I set out on a mission to discover how to make this goodness for myself. After searching, I came across this post by the pretty blog. The post references two separate recipes. One by Helmine Myburgh and the orginal malva pudding recipe by Maggie Pepler.

malva pudidng ingredients.jpg

After several months of procrastination, I decided to try both recipes. This led to making six batches of Malva pudding in a week. Yes you read that right, SIX. Unfortunately, Mari went out of town so she didn't get to try a single one. She is still pretty bitter about this. So if any of you make some, do me a favor and send some her way.

Act II: Testing…Testing…

I first tried Maggie Pepler's Original Malva Pudding recipe. The result was a bread pudding look-a-like that had a different texture from Cederberg's version. It was more spongy than I expected and soaked up the sauce in a way that made it very sticky. I took it to work and used friends and coworkers as my little taste test subjects.

Maggie Pepler's Malva pudding

Maggie Pepler's Malva pudding

The next day I came into work with Helmine Myburgh's version. Helmine's recipe is slightly different from Maggie's, and the result was much closer to Cederberg's.  It was more cakey which allowed it to absorb the sauce without becoming sticky. Thus, not overwhelming you with the sauce taste. This recipe was perfect, at least, I thought so.

Act III: Winner, Winner, Malva for Dinner

Based on a close vote by my coworkers and my personal preference, Helmine's recipe won.

The recipes on the pretty blog's post were in metric, so I am sharing Helmine's recipe with U.S standard measurements. If you'd rather compare the two recipes and decide for yourself which one is better, check out Maggie's on the pretty blog.

Helmine Myburgh's Malva Pudidng

Helmine Myburgh's Malva Pudidng

To quote a friend, "Maggie's version is great by itself and Helmine's version will go great with tea."

So, get your mugs, your bakeware and prepare your stomach because once you try this recipe you'll want to make many more batches. Four more if you are anything like me.

Oh, and it also goes great with ice cream. Yum!

TMA Lesson: If you don’t have cake flour, for every cup of all-purpose flour, take out two tbsps of flour and add in two tbsps of cornstarch. Mind, blown.

malva pudding and ice cream!

Helmine Myburgh's Malva Pudding (U.S Measurements)

Serves 10-12 servings | Prep Time : 20 mins | Bake time: 45 mins


The Batter:

1 1/2 tablespoons butter

1 cup caster sugar (superfine sugar)

2 eggs

2 1/2 teaspoons apricot jam

1 teaspoon baking soda

1/2 cup milk

1 teaspoon vinegar

1 cup cake flour, sifted

Pinch of salt

The Sauce:

1 cup cream

3/4 cup sugar

1 cup butter

1/2 cup boiling water

1 teaspoon vanilla essence


Preheat the oven to 356 degrees Fahrenheit ( 180 degrees Celsius). Grease a medium sized ovenproof dish

In a large bowl, beat the butter and caster sugar. Add the eggs one at a time and mix well after each addition

Add the apricot jam and mix well

In a separate bowl, add the salt to the sifted flour.

In a third bowl, stir the baking soda into the milk. Then, add the vinegar to the milk.

Alternate between adding the milk/baking soda/vinegar mixture and the sifted flour/salt mixture into the butter/sugar . Mix well after each addition.

Pour the batter into the greased baking dish and bake for 45 mins or until an inserted skewer comes out clean. The pudding gets dark on top very easily, so keep an eye on it while baking and cover it with foil for the last 20 mins if necessary.

When the pudding is almost done baking, mix all the ingredients for the sauce in a small saucepan on the stovetop. Bring to a boil, remove from the heat and cover with a lid to keep warm. Be careful of the sauce boiling over unto the stove.

When the pudding is done, remove from the oven and pour the sauce all over it. Leave to stand for 15-30 mins before serving. Serve with vanilla ice cream, custard, whipped cream or by itself.