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Malva Pudding in Nederland

Our very first South African Malva Pudding baked in the Netherlands. It’s weekend and after a few days of rain and cold winds we feel like something home, hearty, and tasty and what’s better than a delicious Malva Pudding.


  • 2 eggs
  • 160 g sugar
  • 1 Tbsp apricot jam
  • 60 ml milk
  • 2 Tbsp butter, soft
  • 1 Tbsp white vinegar
  • 140 g flour
  • 1/2 tsp salt
  • 1 tsp baking soda


  • 250 ml cream
  • 100 g butter
  • 150 ml milk
  • 90 g sugar
  • 80 ml whiskey (optional)
  • 1 tsp vanilla extract



  1. Preheat the oven to 180 °C and spray a medium sized ovenproof dish with non-stick spray. (I used a 20 cm x 20 cm dish)
  2. Pudding: Whisk together the eggs and sugar until light and creamy. Add the apricot jam, milk, butter and vinegar and whisk well.
  3. Sift together the flour, salt and baking soda and add to the egg mixture. Whisk until well combined.
  4. Add batter to your prepared ovenproof dish and bake for about 35-40 minutes until baked through and brown on top.
  5. In the meantime prepare your sauce: In a small pot, add the cream, butter, milk, sugar, whiskey (optional) and vanilla extract. Heat all the ingredients  but do not boil. As soon as the pudding is ready, remove from the oven and pour the warm sauce over. Let the pudding soak in all the sauce and enjoy warm with vanilla ice cream or custard.

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