Jan Ellis pudding
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: South African
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
  1. Stir the baking soda into the milk.
  2. Warm the jam and butter together in a jug or small saucepan to blend.
  3. Beat the eggs and sugar together until light and fluffy.
  4. Mix in the milk and jam and then fold in the dry ingredients until well mixed.
  5. Scrape into a 2-quart capacity ovenproof dish and bake at 350˚F for 30-35 minutes until done.
  6. Mix the sauce ingredients in a saucepan and bring to the boil, while stirring.
  7. Simmer for about 3 minutes and pour the hot sauce over the pudding as soon as it is taken from the oven.
  8. 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!
All these traditional baked desserts that are steeped in syrup (e.g., Malvapoeding, Jan Ellis pudding and Tipsy Tart) should be well baked through before the sauce is added. Rather bake a few minutes longer to avoid a moist center, as a moist tart will turn gummy when the syrup is added. The Malvapoeding and Old Cape brandy pudding (Tipsy Tart) recipes can be found in our books, South African Cooking in the USA and Essential South African Cooking in the USA: 25 Traditional Recipes.
Recipe by Cape Point Press at https://capepointpress.com/jan-ellis-pudding-or-malvapoeding/