malva pudding

Malva Pudding with orange-scented custard. Image: Jenny Morris.

Classic malva pudding dessert with a zesty orange-flavoured custard

Make grandma and the rest of your family proud with a classic malva pudding dessert with a zesty orange twist. Sunday lunch will never be the same again.

malva pudding

Malva Pudding with orange-scented custard. Image: Jenny Morris.

When you think of Sunday lunch in South Africa, what do you remember? Other than filling up with delicious roast beef, vegetables and crispy potatoes, you remember dessert. If it was at grandma’s house, malva pudding was always on the menu and it was time to loosen the belt and eat more. Did you know that you can improve dessert with our classic malva pudding dessert with a zesty orange-scented custard?

Classic malva pudding dessert

Malva pudding is a classic pudding sweetened with apricot jam and often served with custard and ice cream. You won’t be changing much but the addition of some orange into the mix adds another layer of flavours. You can add a sprinkle of orange zest over the top at the end with a scoop of ice cream if that’s how you enjoy it. Bring out these goodies for a table filled with gasps of joy and wonder.

Make grandma and the rest of your family proud with a classic malva pudding dessert with a zesty orange twist. Sunday lunch will never be the same again.

Classic malva pudding dessert recipe

5 from 1 vote
Recipe by Jenny Morris Course: DessertCuisine: South AfricanDifficulty: Easy
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • Malva Pudding
  • 1 cup castor sugar

  • 2 extra-large eggs

  • 1 tbsp apricot jam

  • 1 tsp vanilla extract

  • cups all-purpose flour, sifted 3 times

  • ½ tsp ground cardamom

  • ½ tsp ground ginger

  • 1 tsp bicarbonate of soda

  • pinch of salt

  • 30 g butter, melted

  • 1 tbsp white vinegar

  • ½ cup milk

  • Sauce
  • 1 cup ream

  • 125 g butter

  • ½ cup sugar

  • ½ cup water

  • Cheat’s Custard
  • 3 cups ready-made custard

  • ½ cup cream

  • 2 tbsp orange

Method

  • Preheat the oven to 180°C.
  • Butter an oven-proof baking dish large enough to hold the batter.
  • Beat the castor sugar and eggs together till light and fluffy. Add the jam and vanilla extract, and stir to mix it in.
  • Now mix the flour, cardamom, ginger, bicarbonate of soda and salt together.
  • Stir the melted butter, vinegar and milk together.
  • Fold the flour and milk mixtures gently into the egg mixture – make sure not to over-mix.
  • Spoon the batter into the lightly buttered baking dish. Tap down on a firm surface to get rid of any air pockets, and then bake for about 45 minutes or until a skewer comes out clean when inserted into the centre of the pudding.
  • Remove from the oven and pierce the top with a skewer, spoon the sauce over the top and let the pudding absorb it.
  • Making the custard
  • While the pudding is baking, make the sauce. Place all the ingredients into a small saucepan and over a gentle heat stir together to dissolve the sugar and melt the butter. Give it a good whisk and remove from the stove till needed.
  • Just before serving, mix together all the custard ingredients and serve with the pudding – it is delicious warm or cold.

Notes

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