A little taste of South Africa just for you

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What do apricot jam, a splash of vinegar, and a recipe supposedly shared over the phone have in common? They are all part of the story of Malva pudding, one of South Africa's most beloved desserts.

Its exact origins remain a culinary mystery to this day. Malva pudding likely has Cape Dutch roots and was prepared in South African households long before it ever made its way into cookbooks and restaurants.

One particularly charming story tells of women in the rural Cape regions reading the recipe to one another over the phone. This is why the dessert was once known as "Telefoonpoeding" – telephone pudding. By 1978, it was already a staple on the menu at the renowned Boschendal wine estate.

The name "Malva" is also a bit of a puzzle. It may be derived from the Afrikaans word malvalekker for marshmallow—a nod to its soft, airy texture. Others suggest a connection to fragrant geraniums or sweet Malvasia wine. The only certainty is that the true story has never been fully resolved.

Today, Malva pudding is a staple for many South Africans at family dinners, holidays, and cozy evenings. Warm, caramelly, and soaked in a creamy sauce, it is not a light dessert—but it is one you won't soon forget.

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Our Malva pudding recipe

Ingredients

• 250 ml   light brown sugar
• 1 XL egg (or one large egg)
• 15 ml softened butter
• 60 ml smooth apricot jam
• 5 ml baking soda (not baking powder)
• 250 ml all-purpose flour (Type 405)
• 1 ml salt
• 250 ml milk
• 10 ml white wine vinegar or apple cider vinegar
• 10 ml vanilla extract (alternatively vanilla paste or vanilla flavoring)

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For the sauce

• 250 ml heavy cream
• 100 g unsalted butter
• 125 ml white sugar
• 60 ml hot water

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Instructions

1. Preheat the oven to 180°C (350°F) conventional heat preheat.
2. Beat the sugar, egg, butter, and apricot jam together until the mixture is light and fluffy.
3. Sift the flour, baking soda, and salt into a separate bowl.
4. Mix the milk, vinegar, and vanilla extract in a measuring cup.
5. Gently fold the flour mixture and the milk mixture into the egg mixture, alternating between the two.
6. Pour the batter into a greased baking dish measuring approximately 20 × 20 × 6 cm and cover with aluminum foil.
7. Bake for about 40 to 45 minutes. Remove the foil after 20 to 30 minutes. The pudding is done when a wooden skewer inserted into the center comes out clean.

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The sauce

Place the cream, butter, sugar, and hot water in a saucepan. Heat while stirring regularly until the butter has melted and the sugar has completely dissolved. Immediately after baking, prick the hot pudding generously with a fork. Slowly pour the warm sauce over it so that it can soak deep into the pudding. Then bake in the oven for another five minutes uncovered.

Serve warm with custard, vanilla ice cream – or, in true generous South African fashion, both.

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A little taste of South Africa

Malva pudding is more than just a dessert. It tells the story of recipes passed down through generations, of meals shared together, and of South African hospitality.

And sometimes, a journey to South Africa begins right in your own kitchen.

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‍Enjoy your meal – or as we say in South Africa: Smaaklike ete!