What are the main differences between Jan Ellis Pudding and Malvapoeding?
A Pudding by Any Other Name would Taste as Sweet!
Although Malvapoeding (Malva pudding) and Jan Ellis pudding are very similar, Malvapoeding seems to be served as traditional fare at restaurants in South Africa. Its origin is uncertain as the word “malva” means geranium or mallow and “malvalekker” means marshmallow. None of these words describe the texture or flavor of this dessert. Perhaps it was named after a dessert wine, “Malvasia”, which would possibly have been served with this dessert during colonial times.
Jan Ellis was a famous South African rugby player in the 1960s and ‘70s, and Jan Ellis pudding is evidently a great favorite of his.
These desserts are both cake-like in texture and steeped in a rich sauce that is poured over the hot tart when it is removed from the oven. There are minor differences in the ingredients that influence the end product in both texture and flavor.
Jan Ellis pudding uses baking powder (or self rising flour) as a raising agent. The baking soda in the recipe gives added flavor and a slightly darker color. There is no vinegar in this recipe.
In Malvapoeding the baking soda reacts with the vinegar in the recipe which then acts as a raising agent.
The relative proportions of ingredients also differ.
The sauce is rich in both cases. Whereas most of the calories come from cream in Malvapoeding, they are from butter in Jan Ellis pudding.
Rating
Prep time:
Cook time:
Total time:
Serves: 6-8
- 1 teaspoon baking soda
- ½ cup milk
- 2 tablespoons apricot jam
- 1 tablespoon butter
- 2 eggs
- ½ cup sugar
- 1½ cups flour
- 3 teaspoons baking powder
- pinch of salt
- 1 cup heavy cream
- 1 cup water
- 1¾ sticks (7 ounces) butter
- 1 cup sugar
- ½ teaspoon vanilla extract
- Stir the baking soda into the milk.
- Warm the jam and butter together in a jug or small saucepan to blend.
- Beat the eggs and sugar together until light and fluffy.
- Mix in the milk and jam and then fold in the dry ingredients until well mixed.
- Scrape into a 2-quart capacity ovenproof dish and bake at 350˚F for 30-35 minutes until done.
- Mix the sauce ingredients in a saucepan and bring to the boil, while stirring.
- Simmer for about 3 minutes and pour the hot sauce over the pudding as soon as it is taken from the oven.
- Loosen the edges of the pudding so that the sauce can seep into the base. The sauce will eventually all be absorbed, even though it initially appears that there is far too much of it!
-
- Pudding out of oven with sauce ready to pour over.
-
- Sauce added to baked pudding.
-
- Sauce absorbed and ready to serve!
GAYLE PFISTER says
I have always found this a great pudding to make. As the Jan Ellis recipy makes 6 to 8 servings I have offered to bake this for 100 people at a church gathering. What is the best way to ensure the same results if one has to cater for this amount of people?
Aileen says
I am so sorry, Gayle, that this wasn’t picked up sooner! By now your catering event has probably passed. Large scale cooking is not easy. I would tend to not bulk up a recipe more than 3-4 times – depending on the facilities you have at home. Important here is to make sure that it is well baked through and isn’t doughy in the center, before adding the sauce.
I hope it worked out well and was enjoyed by all!
Sue says
Hi,
How long would you suggest I leave the sauce to soak in.
Many thanks,
Sue
Aileen says
Thank you for your question, Sue!
The sauce will eventually all be absorbed – this could take up to about 10 minutes. With both the Malva and Jan Ellis, there initially seems to be far too much sauce.
Note that the pudding should be well baked through – a skewer inserted into the center to test done-ness, should come out perfectly clean. If the cake is in any way under-done, the sauce will not be absorbed as easily and the texture will not be good.
I hope this answers your question!
Sue says
I made this this evening for my South African hubby, after 2 attempts at malva pudding previously….recipes from family! Hmmmm! This was the absolute hit! To the point that I will invite all the family to taste and enjoy the English touch (yes I’m British), and put the malva pudding to shame. I added golden syrup to the sauce! Yum! Thank you for your fab recipe which beats malva pudding hands down.
Aileen says
Thank you, Sue – that sounds delicious!! Golden syrup would certainly add another facet:)
Sue says
Hi,
I made this desert yesterday and I have to tell you it is amazzzzzzzzing. I added 2 tablespoons of golden syrup just for the sticky sweetness and I’m so glad I did. My husband also said it was fantastic. Not bad coming from a South African when I’m Engligh through and through. The sauce soaked into the sponge in no time. Forgot to take pics but will make again and add pics. Thanks sooo much! I’m chuffed!
Aileen says
Well done, Sue! You now have a special ‘go-to’ dessert recipe – with your own personal touch!
By the way – South Africans are pretty partial to golden syrup too:)
Rencia says
Love it, gorgeous recipe. Xxx
aileen says
Thank you Rencia:)
Heleen says
This is interesting – thank you for explaining the difference. Wondering if Malvapoeding is a relatively “new” pudding? It is often labeled as “traditional”, but it does not appear in any of my older traditional South African recipe books. BTW love your book!
aileen says
Thank you, Heleen. There is no consensus on the origin of Malvapoeding apart from it being of Dutch origin. There is no telling how long it has actually been around in its present form – also why it doesn’t appear in any of the really old cookbooks. All we know is that it has become a favorite ‘traditional dessert’ in many restaurants.
Lara says
Aileen, thank you for clearing this up for me 🙂 Never could understand the difference.
aileen says
So pleased this helped you, Lara – thank you for letting me know!
Lara says
Leon, if you brown the butter (google how to do this because you can easily burn it or not brown it enough) in the Jan Ellis or Malvapudding recipe you get a caramel-ish taste 🙂 It does change the texture somewhat.
aileen says
Leon, you didn’t get back to us regarding the additional questions we emailed you. Possibly Lara’s suggestion will help:)
Leon says
Can any one tell me, my mom use to make a pudding, same texture and I’m not sure but always thought it was jan ellis but had a more caramel/condencemilk taste. What was this? Was it a sauce she made? Please I have been looking for this a few years now.
aileen says
Thank you for your question, Leon. We are weighing up various options and will get back to you with some possibilities, and perhaps a few more questions as well:)
Liza says
Hi how I learned to make Jan Ellis is no cream but evaporated milk maybe the caramel taste from that?
Aileen says
I haven’t made it with evaporated milk, Liza, but it must be delicious. Possibly the caramel flavor would be more pronounced. I’ll have to try it! Thank you for sharing.
wendy says
Do you know how to do a chocolate version of this pudding?
aileen says
Wendy, I have not come across a chocolate version of this dessert, which is traditionally the pudding that Jan Ellis enjoyed:) Is it the base or sauce that is chocolatey?
I did a blog of a chocolate pudding – https://capepointpress.com/chocolate-pudding/ – which is quick and easy to make, but is totally different from the Jan Ellis.
—
Jack says
Hey hey I’m flying solo with out help from my mom she knows this recipe out of her head ,but now I’m making it in the uk while I think of home.
aileen says
Hey Jack, thanks for sharing! I hope the Jan Ellis met up to expectations and was enjoyed by all:)
kathy says
Delicious!
Lauren says
Love your Jan Ellis pudding, Aileen. Thank-you for sharing the recipe!
Kate says
I made this Jan Ellis pudding for my South African boyfriend for a special dessert. It was delicious, and he said it reminded him of his family’s recipe growing up. Thanks for providing this thoughtful recipe.
aileen says
Thank you, Kate, for letting us know – so pleased it was enjoyed!
Al says
This is NOT a malva pudding – real Malva pudding has vinegar in the recipe!!
aileen says
Thank you for your comment, Al! I agree that this is not a Malva pudding.
The purpose of this post was to illustrate the similarities and differences between the two desserts…..”Jan Ellis pudding uses baking powder (or self rising flour), whereas Malvapoeding uses baking soda, and Malvapoeding contains vinegar, whereas Jan Ellis pudding does not. The relative proportion of ingredients also differs”.
The recipe in this post is for a Jan Ellis pudding. The Malva pudding recipe is in our book, “South African Cooking in the USA” as well as in our e-book, “Essential South African Cooking in the USA: 25 Traditional Recipes”.
Elma says
Learn to read.
aileen says
Thank you, Elma, for your support!
Bernadette says
Nobody said it was! This is Jan Ellis pudding!
aileen says
Thank you, Bernadette – great to hear from you!
aileen says
I was sad to read that Jan Ellis passed away this week. He will always be remembered for the rugby he played – and then, of course, the Jan Ellis pudding!