Malva Pudding with a Twist

Always a favorite at Sunday lunches, weddings and braais, this traditional South African dessert is perfectly scrumptious.

But as with most things I like to give it my own little twist, and a dash of Amarula Cream will add just the right amount of it.

But, SHH… the ‘tannies’ at church don’t have to know our secret 😉

Servings: 12-16
Time: 45 Minutes
Difficulty: Easy


  • 2 cups Sugar
  • 2 tablespoons Margarine (Soft)
  • 2 Eggs
  • 2 tablespoons Apricot jam (optional)
  • 2 cups Cake flour (not self-raising)
  • 1 teaspoon Bicarbonite of soda
  • 2 cups Milk
  • 1 tablespoon Vinegar
  • 3 tablespoons Margarine
  • 1 cup Water
  • 1 teaspoon Vanilla essence
  • 2 cups Sugar
  • ¾ cup (175ml) Fresh cream
  • ¾ cup (175ml) Amarula cream


  1. Pre-heat the oven to 180°C.
  2. Mix the sugar, margarine, jam and eggs together in a mixing bowl.
  3. Add the cake flour and bicarbonate of soda (baking soda).
  4. Mix the milk and vinegar together and add to the batter.
  5. Pour the batter into a 20x30cm oven dish and pop in the oven for 30-40 minutes, depending on your oven.
  6. If your tester comes out clean it's good to go. Do NOT poke a tester in it too soon, because it will absolutely fall flat in the centre (I have shed many tears).
  1. Mix all but the Amarula together in a microwaveable bowl.
  2. Bring to a boil. This takes roughly 5 minutes.
  3. Add the Amarula at the last minute.
  4. Pour all of the hot sauce on top, slowly and evenly. Trust me it's not too much sauce, you want it to be nice and moist.