Malva pudding with brandy glaz

Malva pudding with brandy glaze: Upgrade the local favourite

Sometimes the classics are all you need. Try this malva pudding with brandy glaze and embrace the greatness that is South African cuisine.

Malva pudding with brandy glaz

Certain foods form part of culture and in South Africa, one of them is the classic malva pudding dessert. A cake-like pudding, sweetened with apricot jam, is enjoyed often with some vanilla custard and/or vanilla ice cream. But, you can still get creative with these favourites and it’s as easy as adding more of what South Africans enjoy. This malva pudding with brandy glaze recipe is an easy adjustment on the original with loads more rich flavours.

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Malva pudding with brandy glaze suggestions

This recipe is so easy and perfect for a braai or camping trip, that you can even more it over an open fire. If you’ve made sosaties, you’ll already have dried apricots on hand for decorating and when grilled, increase their sweetness with that caramelised kick. It doesn’t matter which brandy you use, but a richer variant will shine through more. You can still serve it with your favourite or homemade custard and a scoop of ice cream or whipped cream.

ALSO READ; Sticky date pudding and custard: A classic dessert combination

Sometimes the classics are all you need. Try this malva pudding with brandy glaze and embrace the greatness that is South African cuisine.

Last updated on 1 May 2023

Malva pudding with brandy glaze recipe

5 from 2 votes
Recipe by Petrus Madutlela Course: News
Prep time


Cooking time


Total time




  • 1 cup 1 brown sugar

  • 2 2 eggs

  • 2 tbsp 2 apricot jam

  • cups cake flour

  • 2 tbsp 2 butter

  • 2 tsp 2 bicarbonate of Soda

  • 1 tsp 1 white wine vinegar

  • 1 pinch 1 salt

  • ½ cup ½ milk

  • ½ cup ½ dried apricots, chopped

  • 1 cup 1 cream

  • ½ cup ½ brandy

  • a big knob of butter

  • ½ cup ½ sugar


  • Beat the sugar and eggs in a bowl until the mixture is smooth and fluffy, then stir through the apricot jam and set it aside. In a separate bowl, sieve together the flour, salt and bicarbonate of soda. Melt the butter, wait for it to cool slightly then mix with the white wine vinegar and the milk. Add the flour mixture and combine thoroughly, folding as you go. Stir in the chopped apricots and set the pudding batter aside.
  • Take some butter and grease a small flat bottom potjie pot. Pour the batter in and place the potjie on a grid over moderate coals, with a scattering of coals over the top. Bake the pudding for about 45 – 60 minutes – when it’s golden on top and if you stick a knife or skewer through the centre of the pudding and it comes out clean, it’s ready.
  • (For oven cooking: Pour into a large, greased baking dish and bake in a preheated oven at 180°C / 160°C fan for 45 – 60 minutes).
  • To make the brandy glaze, simply melt the butter and sugar, stir through the cream and brandy and keep warm until the pudding is ready. While the pudding is till nice and hot, pour the glaze over the top. Serve immediately with lashings of double thick whipped cream or really good vanilla ice cream.

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