• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Simply Delicious

  • Home
  • Recipes
    • Quick and Easy
    • Dinner Recipes
    • Lunch
    • Chicken Recipes
    • Meat
    • Baking Recipes
    • Dessert Recipes
    • Vegetarian
    • Gluten Free
  • Videos
  • In My Pantry
  • Reviews
  • Contact
  • About
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Home ยป Recipes ยป South African malva pudding with easy frozen custard

South African malva pudding with easy frozen custard

July 8, 2016 by Alida Ryder 25 Comments

Pin655
Share69
724 Shares
Jump to Recipe Print Recipe

South African Malva pudding is rich, syrupy and absolutely delicious served with quick and easy frozen custard. The ultimate dessert.

South African Malva pudding is rich, syrupy and absolutely delicious served with quick and easy frozen custard. The ultimate dessert.Us South Africans are a proud bunch. We love pretty much everything about our country but something I am often reminded about by friends who have emigrated to other countries, is that our weather is simply the best (no jokes) and there is nothing like South African food. Those who now live in Australia, the UK and the States often reminisce about our braais, biltong, koeksisters and bunny chows. They miss Pap en Vleis and Melktert. But the most requested recipe I have been asked for time and time again, is Malva Pudding. South Africans bloody LOVE Malva Pudding. And with good reason.

South African Malva pudding is rich, syrupy and absolutely delicious served with quick and easy frozen custard. The ultimate dessert.Malva pudding is a warm, baked dessertย of Cape Dutch origin and is all kinds of luscious. It’s not unlike sticky toffee pudding in theory but the flavour is different due to the addition of apricot jam and vinegar which gives the finished dish its characteristic taste and appearance. A glossy butter-enriched syrup is poured over when the baked pudding comes out of the oven and is then allowed to soak into it, adding even more deliciousness.

South African Malva pudding is rich, syrupy and absolutely delicious served with quick and easy frozen custard. The ultimate dessert.The Malva pudding recipe I use comes from my aunt (even though she hates being called an “Aunt” because she’s not that much older than me) and is by far the best one I have ever tasted. It is rich, dark and totally scrumptious. Malva pudding is most often served with shop-bought vanilla custard called Ultramel (although some people make their own Creme Anglaise to go along with it), ice cream or a simple drizzle of cream and even though all of those are absolute perfection, I wanted to change things up a little. I’ve been toying with the idea of making a frozen custard of sorts for a while and when I re-watched an old Nigella episode where she makes a Margarita ice cream with whipped cream as the base, wondered if that same concept wouldn’t work with custard. I used a tub of shop-bought vanilla custard and mixed it into softly whipped, sweetened cream and then popped it into the freezer, hoping for the best. The end result exceeded my highest expectations. The frozen custard/ice cream scooped beautifully and the taste was so rich, creamy and absolutely perfect with the Malva pudding. Warm, syrupy pudding, cold, creamy ice cream. What could go wrong?

South African Malva pudding is rich, syrupy and absolutely delicious served with quick and easy frozen custard. The ultimate dessert.The star here is still the Malva pudding though and if you’ve never tried it, I urge you to do so. You won’t be disappointed and in fact, I guarantee it will be one of the recipes you make over and over again.

Malva pudding with frozen custard

South African malva pudding with easy frozen custard

South African Malva pudding is rich, syrupy and absolutely delicious served with quick and easy frozen custard. The ultimate dessert.
4.48 from 19 votes
Print Pin Rate
Course: Baked goods, Dessert, Pudding
Cuisine: South African
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 -8
Author: Alida Ryder

Ingredients

  • 2 tablespoons butter
  • 1 cup sugar
  • 2 tablespoons smooth apricot jam/apricot preserves
  • 2 teaspoons white spirit vinegar
  • 2 cups flour
  • 2 cups milk
  • 2 eggs
  • 2 teaspoons bicarbonate of soda baking soda
  • pinch of salt

for the syrup

  • 1 cup sugar
  • 2 tablespoons golden syrup you can also substitute maple syrup/honey
  • 3/4 cup unsalted butter
  • 1 teaspoon vanilla extract

for the frozen custard

  • 2 cups 500ml whipping/heavy cream
  • 3 tablespoons icing sugar
  • 2 cups shop-bought vanilla custard

Instructions

  • To make the ice cream, whip the cream and icing sugar until soft peaks form.
  • Fold in the vanilla custard then place in a freezer-safe dish and press a piece of baking paper/parchment paper onto the surface of the ice cream. Place in the freezer and allow to freeze for at least 2-3 hours or until firm.
  • To make the pudding, pre-heat the oven to 180ยฐc and grease a 20cm baking dish (alternatively, use smaller oven-proof dishes for individual portions).
  • In a large saucepan, melt together the butter, sugar, apricot jam and vinegar until the sugar has dissolved and the mixture is smooth. Remove from the heat and allow to cool for 5 minutes.
  • Sift the flour then add to the butter mixture, alternating with the milk, mixing well after each addition.
  • Add the eggs one at a time and beat well after each addition.
  • Add the baking soda and salt and mix well.
  • Pour the batter into the prepared dish/dishes and place in the oven.
  • Bake for 30-45 minutes until the pudding dark brown and baked through (a skewer inserted should come out clean).
  • While the pudding is baking, prepare the syrup.
  • Bring all the syrup ingredients to a boil and reduce the heat. Allow to simmer for 5 minutes.
  • Pour the syrup over the pudding as it comes out of the oven.
  • Allow to stand for 20 minutes then serve with scoops of the frozen custard.

More South African recipes you might like:

 

Iced Rooibos tea peach punchย 

Rooibos tea peach punch

 

Pannekoek (Crepes with cinnamon sugar)ย 

Pancakes with cinnamon sugar
Lamb curry bunny chowย 

Lamb Bunny Chow

Smoked Snoek fish cakesย 

Smoked Snoek Fish Cakes

 

Pin655
Share69
724 Shares

Filed Under: Baking Recipes, Dessert Recipes, Recipes, South African Cooking Tagged With: baked dessert, Dessert, Malva Pudding, South African cooking, South African recipe

Subscribe

Previous Post: « Shredded chicken enchiladas
Next Post: Strawberry pavlova with chocolate cream »

Reader Interactions

Comments

  1. KJ

    January 31, 2021 at 9:46 PM

    Hello! So, I am a SOuth African living in Germany. Having grown up with this dessert I wished to make it for a friend here in Germany. However, I had a little assistant (2,5year old) helping me. And in the chaos I made a few mistakes. But actually, they were too bad. But from experience….
    – let the sugar, butter, vinegar mixture cool completely.
    – used just short of a cup of acorn syrup (instead of sugar – silly) for the sauce (I got confused) but it was actually really good!! (Never added more sugar than).

    Thank you for the lovely recipe
    Kelsey

    Reply
  2. Beverley Pamensky

    July 11, 2020 at 3:35 PM

    Most malva pudding recipes I have made say to bake the pudding covered – do you cover yours when you bake it? Definitely going to try your recipe – love the idea of the frozen custard!

    Reply
    • Alida Ryder

      July 12, 2020 at 11:45 AM

      No, I don’t. I don’t think it’s necessary. ๐Ÿ™‚

      Reply
  3. debbie

    February 6, 2020 at 6:24 AM

    Hi Alida

    Would this recipe work in a 8 cup capacity oval baking dish? or perhaps a 23cm square aluminium foil baking dish, as I dont have round baking dishes. Also could I use 1/2 cup dark brown sugar for the batter instead of the 1 cup called for.

    Thanks
    Debbie

    Reply
    • Alida Ryder

      February 7, 2020 at 9:14 AM

      Yes, absolutely! You could definitely use less sugar if you preferred. I haven’t tested it so can’t say what the texture difference would be but I can’t foresee any issues.

      Reply
  4. debbie

    January 15, 2020 at 6:57 AM

    Hi
    Is it possible to use self raising flour for this recipe?, if so, does the bicarbonate of soda need to be reduced?, also how many grams are 2 cups of flour?, get so many different outcomes looking it up on the internet.

    Thanks ๐Ÿ™‚

    Debbie

    Reply
    • Alida Ryder

      January 15, 2020 at 3:36 PM

      Yes, reduce the amount of bicarb by half. 2 cups is approximately 250g. ๐Ÿ™‚

      Reply
  5. K

    November 10, 2018 at 2:44 AM

    Can you prepare it beforehand and just warm it up when needed?

    Reply
    • Alida Ryder

      November 10, 2018 at 12:49 PM

      Most definitely! This is a great make-ahead dessert.

      Reply
  6. Carrie

    July 26, 2018 at 10:35 PM

    This recipe is absolutely amazing! My niece found this recipe years ago for a school project here in Oklahoma. I don’t know what the project was, but her family loved the recipe so much that they made it again for the rest of the family. My husband and I have made it for years since. It’s my husband’s absolute favorite recipe! We sadly lost the recipe in a move 2 years ago, and I am so glad to have found it again! There are many Malva Pudding recipes out there, but THIS was the one we fell in love with. I can’t wait to make it this weekend. My husband will be pleasantly surprised! We love it warm, but it’s great cold too. Thank you so much for sharing your recipe!

    Reply
    • Alida Ryder

      July 30, 2018 at 4:02 PM

      I’m so glad you found my recipe and love it Carrie.

      Reply
  7. Emem

    August 8, 2016 at 3:05 PM

    That Malva pudding looks out of this world! I might have a hard time waiting for it to cool down #impatient

    Reply
    • Alida Ryder

      August 10, 2016 at 8:10 AM

      Thanks! ๐Ÿ™‚ It’s a goodie. And lucky for you it doesn’t have to be completely cool when you eat it, in fact it’s better warm so dig right in!

      Reply
  8. Chris Radley

    August 5, 2016 at 11:43 PM

    I don’t know anything about South African food at all but this looks and sounds absolutely delicious. I will absolutely have to give this a go

    Reply
    • Alida Ryder

      August 7, 2016 at 10:06 AM

      Thanks Chris! This is one of those tried and trusted, super patriotic SA dishes and everyone here loves it. ๐Ÿ™‚

      Reply
  9. Sabrina

    August 5, 2016 at 2:19 AM

    What an interesting dessert! It sounds delicious!

    Reply
    • Alida Ryder

      August 5, 2016 at 8:07 AM

      Thanks Sabrina. It’s a good one!

      Reply
  10. heather (delicious not gorgeous)

    July 12, 2016 at 9:37 PM

    i’m not familiar with south african food at all (i’m in california, where i haven’t tried any african food besides ethiopian, and i surround myself mostly with asian food), but this sounds amazing! and the vinegar is making me very curious; i know it’s only a tiny bit, but it still seems very unique!

    Reply
    • Alida Ryder

      July 13, 2016 at 8:26 AM

      The vinegar is a very interesting element and is actually something that is used a lot in South African baked desserts. I think it cuts through the richness of all that butter and sugar and rounds things out nicely. ๐Ÿ™‚

      Reply
  11. Sabrina

    July 11, 2016 at 12:32 AM

    Yum, this custard looks amazing!

    Reply
    • Alida Ryder

      July 11, 2016 at 8:15 AM

      Thanks Sabrina! ๐Ÿ™‚

      Reply
  12. Mary Ann | The Beach House Kitchen

    July 10, 2016 at 2:25 AM

    Wow Alida, I’ve never heard pf Malva pudding, but obviously I’ve been missing something that’s incredibly delicious! The added syrup must take this dessert over the top! On my list of must trys!! Thanks so much for sharing!

    Reply
    • Alida Ryder

      July 10, 2016 at 8:59 AM

      That syrup does all the magic. The end result is a seriously decadent dessert. I’d love to hear your thoughts once you’ve tried it. ๐Ÿ˜‰

      Reply
  13. Wikus

    July 8, 2016 at 2:16 PM

    My gran used to make this, brings back memories

    Reply
    • Alida Ryder

      July 10, 2016 at 9:09 AM

      ๐Ÿ™‚ Food that brings back memories is the best kind of food!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read Moreโ€ฆ

Conversion Chart

Simply Delicious conversion chart

DMCA Protection

Website Content Protection

Copyright © 2021 Simply Delicious on the Foodie Pro Theme Privacy