I understand that Sunday lunches are a custom in many countries, but in South Africa, we’ve perfected the art. And in particular, the Afrikaners have left their mark with what is known as Boerekos (directly translated it means Farmer’s Food). When you say the word Boerekos, the first thing I think of is intensely comforting food prepared my grandmother.
Our Sundays always involved us going to church in the mornings followed by a family lunch. As you walked through the front door the smell of onions and green beans cooking, leg of Lamb roasting and Sweet potato (Soet Patats) or Pumpkin (Pampoen) would welcome you with a warm embrace. The table would already be groaning under the weight of the amount of food already piled on top of it. Roast Chicken, Roasted Potatoes, Tastic Rice, cooked carrots, mint sauce and 2 or 3 salads would complete the main part of the meal. And I’m not exaggerating. This amount of food would lend to words like “lazy” and “slacking” being whispered, we were normally served about double this amount.
For dessert we would always have Malva Pudding (a baked pudding, almost like sticky toffee pudding), home-made custard, ice-cream and a fruity dessert, most often my grandmother’s “Gone-with-the-wind” – pudding (a pineapple-mousse type pudding), so called because it’s so light and fluffy that a stiff breeze would most certainly blow it off your plate. 
There are very few things that bring such genuine happiness into South African homes like a proper Sunday lunch does. And the main reason for this is not because of the food, but because of the laughter and memories that are being formed around the food. I suppose it’s like that all over the world. Every person, no matter how rich or poor, has a memory that is directly related to food. Whether it is your mother giving you warm-buttered toast and tea when you felt ill or her feeding you chocolate-chip cookies and milk when you had a broken heart or laughter with friends over good pizza and ice-cold beer, everyone has a food memory.
To get an idea of how delicious South African cuisine can be, you need to try this incredibly easy recipe for delicious Malva Pudding.
Step by Step Guide to Making South African Malva Pudding
1. Preheat and Prepare:
- Preheat your oven to 356°F (180°C).
- Grease a 20cm (8-inch) square pie/baking dish.
2. Mix the Base:
- In a large saucepan, melt 2 tbsp of unsalted butter with 1 cup of sugar, 2 tbsp of apricot jam, and 2 tsp of white vinegar until the sugar dissolves and the mixture is smooth.
- Remove from heat and let cool for 5 minutes.
3. Combine Dry and Wet Ingredients:
- Sift the 2 cups of flour into a separate bowl.
- Alternately add the flour and 2 cups of milk to the cooled jam mixture, stirring until smooth and thick.
4. Add Eggs:
- Beat in 2 eggs, one at a time, ensuring each is well incorporated before adding the next.
5. Finalize Batter:
- Stir in 2 tsp of baking soda and a pinch of salt until well mixed.
6. Bake the Pudding:
- Pour the batter into the greased baking dish.
- Bake for 30-45 minutes, or until a skewer inserted comes out clean and the pudding is a dark golden brown.
7. Prepare the Syrup:
- In a small saucepan, mix 1 cup of sugar, 1/2 cup of boiling water, 3/4 cup of unsalted butter, and 1 tsp of vanilla extract.
- Cook until the sugar completely dissolves.
8. Finish with Syrup:
- Once the pudding is cooked, remove from the oven and pour the hot syrup evenly over the top.
- Let the pudding stand for 10 minutes to soak in the syrup before serving.
Recipe Notes:
- Ensure all ingredients are at room temperature for better mixing.
- Do not overmix the batter to keep the pudding light and soft.
- The pudding is best served warm with custard. For an authentic South African experience, use UltraMel custard, but any custard will work.
How to Make South African Malva Pudding
- Total Time: 60 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Warm, comforting, and irresistibly sweet,
this South African classic is a must-try.
Ingredients
- 2 tbsp unsalted butter
- 1 cup (237 ml) sugar
- 2 tbsp smooth apricot jam/preserves
- 2 tsp white vinegar
- 2 cups (473 ml) flour
- 2 cups (473 ml) milk
- 2 large eggs
- 2 tsp baking soda
- Pinch of salt
- 1 cup (237 ml) sugar
- 0.5 cups (118 ml) boiling water
- 0.75 cups (178 ml) unsalted butter
- 1 tsp vanilla extract
- Your favorite custard
Instructions
- Preheat oven to 356°F (180°C). Grease a 20cm (8-inch) square pie/baking dish.
- For the Base: In a large saucepan, melt 2 tbsp of unsalted butter with 1 cup of sugar, 2 tbsp of apricot jam, and 2 tsp of white vinegar until the sugar dissolves and the mixture is smooth. Remove from heat and let cool for 5 minutes.
- For the Batter: Sift 2 cups of flour into a bowl. Alternately add the flour and 2 cups of milk to the cooled jam mixture, stirring until smooth and thick.
- Beat in 2 eggs, one at a time, ensuring each is well incorporated before adding the next.
- Stir in 2 tsp of baking soda and a pinch of salt until well mixed.
- Pour the batter into the greased baking dish.
- Bake for 30-45 minutes, or until a skewer inserted comes out clean and the pudding is a dark golden brown.
- For the Syrup: In a small saucepan, mix 1 cup of sugar, 1/2 cup of boiling water, 3/4 cup of unsalted butter, and 1 tsp of vanilla extract. Cook until the sugar completely dissolves.
- Once the pudding is cooked, remove from the oven and pour the hot syrup evenly over the top. Let the pudding stand for 10 minutes to soak in the syrup before serving.
Notes
- To prevent the syrup from crystallizing, ensure the sugar is completely dissolved before pouring it over the pudding.
- For a richer flavor, use brown sugar instead of white sugar in both the base and the syrup.
- Leftover Malva Pudding can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 60
- Fiber: 2
- Protein: 4
- Cholesterol: 100
Frequently Asked Questions
What gives Malva Pudding its characteristic sticky, moist texture?
the mix of apricot jam in the batter and a hot butter and cream sauce poured over the pudding immediately after baking creates the signature sticky, spongy texture. The hot pudding absorbs the sauce as it cools.
Can I make Malva Pudding ahead of time?
Yes. Bake it fully, let it cool, then reheat covered in a low oven with a bit of extra cream poured over. It reheats well and some cooks find the texture even better the next day.
Is apricot jam a critical ingredient or can I swap it?
Apricot jam is traditional and its acidity helps activate the baking soda for rise. You can substitute peach jam in a pinch, but avoid very thick or chunky preserves as they do not distribute evenly through the batter.
Oh dear god this looks so good.
Hi Alida – WOW, I tried this recipe last weekend and what a blast from the past!! ……in fact it was better than I imagined. I live in Northern Ireland now and I made this for my Irish husband and his words to the dish was “where have you been all my life!!” hahaha Looks like I’ll be making this alot!! Thanks
Hi Alida – What wonderful memories you are bringing back to me!! I LOVE this – there are so many versions of Malva pudding recipes and I did not know which to try – have tried others recipes for malva pudding but cannot get it to look like the pictures – this one turned out perfectly!!!
Malva Pudding sounds great – the description of the family and food plus a nice recipe is perfect. It’s the kind of recipe I like to teach ( and share)…
What a fabulous post. Well done Alida. What lovely family food memories. I have to agree with you that food memories always have to include family…and those amazing days around the big old farmhouse style table…or being allowed in the kitchen to watch and absorb what your mom is cooking for that Sunday lunch. I love Malva pudding. Thank you for sharing xx