Malvapoeding - traditional South African dessert
Prep time
Cook time
Total time
A saucy dessert that is easy to make.
Recipe type: Dessert
Cuisine: Traditional South African
Serves: 6-8
  • 1 cup milk
  • 1 tablespoon butter
  • 1 tablespoon apricot jam
  • 1 egg
  • ½ cup sugar
  • 1 tablespoon red wine vinegar
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 cup whipping or heavy cream
  • ½ cup milk
  • ¾ stick (6 tablespoons) butter
  • ½ cup sugar
  1. Heat the milk, butter and jam in a jug or saucepan until the butter has melted. Set aside.
  2. Beat the egg and sugar together in a bowl until light and fluffy.
  3. Add the vinegar to the milk mixture, which will curdle, and fold it into the egg mixture together with the flour and baking soda.
  4. Scoop into a greased 9-inch pie dish and bake at 350⁰F for 40-50 minutes, until a skewer is quite clean when used to test for doneness.
  5. Before the pudding is ready, combine the sauce ingredients in a small saucepan and heat to boiling point, while stirring. Simmer for 3 minutes.
  6. Remove the baked pudding from the oven and cut it into portions. Slowly pour the hot sauce over the pudding, so that it is all eventually absorbed.
  7. Serve at room temperature with whipped cream.
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 them a few minutes longer to avoid a moist center, as a moist tart will turn gummy when the syrup is added.
Recipe by Cape Point Press at