September 12, 2017

Malva pudding is a firm favourite in Afrikaans to Malay, Indian and African households.

And whenever you eat at a so-called South-African restaurant, malva pudding will be on the menu.

This malva pudding is not as rich and sweet as the original type, but flavoursome Carmien creamy vanilla rooibos makes it twice as nice as the original one.

Serve with the easy home-made ice-cream (see recipe).



1 egg

80 ml (1/3 c) sugar

250 ml (1 c) cake flour

5 ml (1 t) baking powder

3 ml (3/4 t) bicarbonate of soda

1 ml (1/4 t) salt

30 ml (2 T) smooth apricot jam

250 ml (1 c) buttermilk

15 ml (1 T) vinegar


80 ml (1/3 c) sugar

2 bags Carmien creamy vanilla rooibos tea

250 ml (1 c) full-cream milk

60 g butter


1Preheat the oven to 180°C.

2Grease a medium ovenproof dish or 6 smaller ovenproof dishes (or ovenproof tea cups) with non-stick cooking spray.


1Beat the egg and sugar till thoroughly mixed.

2Sift the dry ingredients directly into the egg mixture and mix.

3Stir in the jam, buttermilk and vinegar and mix until the batter is smooth.

4Spoon into the prepared dish(es) or cups.

5Bake for about 30 minutes or until a testing skrewer comes out clean.


1In the meantime, place the sugar, tea bags and milk in saucepan.

2Slowly bring to the boil, stir till the sugar has dissolved and simmer for 5 minutes.

3Squeeze out the liquid from the tea bags and remove the bags.

4Add the butter and mix till melted.

5Pour the hot syrup over the puddings as soon as it comes out of the oven.

6Serve with ice-cream (see recipe for easy home-made ice-cream)

Serves 6

Preparation time: 15 min

Baking time: 30 min


0 Reviews