Recipe by: Annika Raubenheimer



  • 180g sugar (3/4 cup)
  • 2 large eggs
  • 1 tablespoon apricot jam
  • 150g all-purpose flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 tablespoon butter (a generous tablespoon)
  • 1 teaspoon vinegar
  • 1⁄3 cup milk
  • For the sauce
  • 3⁄4 cup fresh cream (200 ml)
  • 100g butter
  • 90 – 150g sugar
  • 1⁄3 cup hot water (90 ml)
  • 2 teaspoons vanilla essence


  • Preheat oven to 180°C. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 °C for fear the pudding might burn. You know your oven — Adjust accordingly).
  • Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
  • Beat or whip the sugar and eggs. It’s quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
  • Melt the butter (don’t boil) and add the butter and vinegar to the wet mixture.
  • Sieve, or simply mix together: the flour, soda and salt.
  • Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
  • Pour into an oven-proof dish and bake until pudding is brown and well-risen — depending on your oven and oven dish this will be between 30 – 45 minutes. (Mine was done in 30 minutes this time).
  • In a pot, melt together the ingredients for the sauce, and stir well.
  • Pour it over the pudding as soon as it comes out of the oven.
  • Leave to stand awhile before serving. Serve warm. Because it’s rich it does not really need enhancement, but if you want, serve with vanilla ice cream.

Download PDF version here: south-african-malva-pudding-annika-raubenheimer