Chef´s Choice – South African Recipes – Malva Pudding

Chef´s Choice – South African Recipes

Malva Pudding

South Africa map_1Coming back from a marvelous trip to the Cape Provinces of South Africa and having enjoyed their wonderful cuisine, I want to share some recipes from this part of the world with my readers. Enjoy and have fun while cooking.

The cuisine of South Africa can be generalized as:

Cookery practiced by indigenous people of Africa such as the Sotho- and Nguni-speaking people.

Cookery that emerged from several waves of colonisation and immigration introduced during the colonial period by white European people of Dutch (since 1652), German, French, Italian, Greek and British (since 1805~1820) descent and their Indo-Asian slaves or servants – this includes the cuisine of the so-called Cape Malay people, which has many characteristics of Indonesia and cooking styles from neighboring colonial cultures such as Portuguese Mozambique.

Bowl of icing sugar

caster sugar / icing sugar


  • 300 g superfine sugar (caster sugar / icing sugar)
  • 100 g soft unsalted butter
  • 60 ml apricot jam
  • 1 egg
  • 250 ml milk
  • 2 tspn white vinegar
  • 1 sachet vanilla sugar
  • 150 g plain flour
  • 1 tspn baking soda
  • 60 ml hot water
  • 250 ml cream


Preheat the oven to 180°C (fan-assisted oven 160°C). Butter an oven-proof baking dish.

Mix together 200 g caster sugar, 15 g butter, apricot jam and egg, using a food processor or electric mixer, until you get a smooth blend.

Stir the milk, vinegar and vanilla sugar.

Malva PuddingMix the flour, baking soda and salt.

Alternately combine the flour mixture and milk mixture with the egg/jam mixture until all is thoroughly blended. Pour the whole lot into the baking dish, cover with aluminum foil and bake for 40-45 minutes.

Shortly before the pudding is getting ready, stir the hot water, cream, remaining caster sugar and butter in a saucepan over medium heat until the butter melts and sugar dissolves. Heat up the mixture just below the boil and pour it over the pudding in the dish.

Serve the portioned pudding with whipped cream or vanilla ice cream.


About tfrsecretary

Born in Augsburg, Bavaria, Germany in 1957, I was educated at a Baccalaureate High School. Later completed Technical University with a degree in Economic Informatics. I served for 12 years in the German Army before joining a French computer company for another 10 years. Then ran my own motorcycle and gastronomy businesses before deciding to retire. I arrived in North Cyprus with my second wife in 2004 and since her sad loss in 2011, I have kept myself very busy trying to help others with similar problems and in 2012 became the Secretary of “The Foreign Residents in the TRNC” (TFR). I am very keen to see expat communities coming together and playing their part in helping North Cyprus, our adopted homeland.
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