Mum’s recipe for malva pudding

This recipe was a treat to stumble upon amidst the many we received for Mother’s Day tributes. Lenore Scheepers’ recipe for malva pudding, handed down to her from her mum, who sounds like a real gem, was a goodie so we decided to give it a whirl in our test kitchen.

Recipe for malva pudding

‘My mom is one of the most awesome people I know. She’s smart, talented, dedicated and has a big heart. She’s been through a lot in her life (including the loss of my big sister), but never fails to reach out and help someone. She and my Dad have been married over 30 years, and their relationship is a great example of how to lay good foundations to build a good marriage. Mom and Dad have been living in Canada for the past 7 or so years, so we don’t see each other as often as we would like (thank heavens for Skype!) I hope that one day I can be even half as amazing as she is.’ – Lenore Scheepers

Lenore and her mum

Ingredients:

For the pudding

1 cup full cream milk
1 tsp baking powder
1 cup flour
¾ cup brown sugar
¼ tsp salt
1 tsp bicarb of soda
1 large egg
1 Tbsp vinegar
2 Tbsp apricot jam

For the syrup

1 cup white sugar
1 cup full cream milk
½ cup boiling water
¼ cup butter at room temperature
1 tsp vanilla essence

Method:

1. Preheat the oven to 160ºC.
2. Mix the cup of milk and the teaspoon of bicarb together.
3. Mix the remaining ingredients in a separate bowl.
4. Add the milk and bicarb mixture and mix the batter well.
5. Pour the malva pudding batter into a dish at least 5cm deep. Bake for 30 minutes.
6. To make the syrup, boil all the sauce ingredients together.
7. Poke holes into the pudding when it comes straight out of the oven and pour the sauce over from the middle to edges.

Et voilà. This pudding couldn’t be simpler to make and feels like a real South African treat with the apricot jam. A warm, sticky thank you to Lenore Scheepers and her faraway mum in Canada for passing on their malva pudding recipe.

For some more delicious recipes passed down from mums to daughters, head this way.

With thanks to Sybil Doms for baking these classics in our kitchen.

Written by Andrèa Fedder

From yoga to painting, baking to recycling, Andrèa is our editor and she is interested in everything. When she's not skilfully honing or writing articles and drawing on chalkboards, she can be found, salt in her hair, sand in her toes, on a beach with her golden retrievers. View more articles by .

35 Comments

  1. Lucian says:

    Milk? There’s no other way to make a Malva pudding sauce without fresh cream.

  2. Yuppiechef says:

    Hi Lucian

    Lenore’s malva pudding tasted pretty good in our test kitchen but here’s another recipe for malva pudding using cream.

    http://www.yuppiechef.co.za/spatula/enkosi-cookathon-malva-pudding/

    • Sianne Hildyard says:

      I absolutely cannot get through winter without Malva. In one of my SA gardener mags I found a recipe that calls for putting Rose Geranium leaves on the bottom of the pan before pouring the mixture on top before baking. I cannot even begin to describe how exquisitely delicious it was. Hubby and I thought there would be great chunks of leaves in the pud but it was almost like they dissolved in the baking process. Completely cover your base with the leaves.

    • Yuppiechef says:

      Wow, Sianne. This sounds incredible. We’ve got to try it! Thanks for sharing.

  3. stacey says:

    how many people does it feed?

  4. Vuvu says:

    I tried out your recipe and the pudding came out nice. Thank you so much for sharing with us

  5. Liza says:

    Thank you!! This is such an easy and DELICIOS recipe!!It tasted like heaven!!

  6. Rugaya Jakoet says:

    Thank you so much for sharing this recipe. Will be making it for dinner soon.

  7. Martin says:

    Mine came out great. Thanks.

  8. Lucelle says:

    Tried this recipe this morning before leaving for wrk. Was so quick easy and yummy. Thank you for sharing it

  9. Tressa says:

    What kind of flour do you use for the pudding? Cake flour, all purpose flour, can you use self raising flour??

  10. Lynette says:

    I need a pudding for 10-12 so was hoping to make a double portion of this. Any tips on cooking times etc if making double?

    • Yuppiechef says:

      Hi Lynette

      Cakes, puddings and breads don’t generally scale up well as the ingredient ratios tend to be a bit unpredictable when doubled.

      If the dish you plan on using to make the doubled up batch in is the same depth as the single serving dish then it might still cook evenly. The oven temperature however would not change, just the length of time it is in the oven. So keep an eye on it.

      But to be safe we would recommend rather doing two separate puddings. Here’s holding thumbs :)

  11. shanx says:

    Can it be done without egg?

  12. Zena says:

    How much is a cup in this recipe? Cups seem to vary widely and I’m a real amateur cook, so need some indication, please.

  13. Meisie Nyenye says:

    Thanks so much. I love it and it was great.

  14. Megan says:

    So easy to make and it came out lovely! Thank you for sharing it.

  15. Bianca says:

    I made this pudding like 6 times in the past 3 weeks. It is sooooooo nice. Love it! :D

  16. antonio says:

    I give it a 10\10 I’m making it again today for the 2nd time I just cant stop

  17. Sam says:

    This was so much easier then I thought and devine!!! thank you

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