Angelique Du Toit, Spinneys vegetable buyer, traces her love for malva pudding through three women. When she was a child, Grandma Jenny often baked what the family called Aunt Susie’s pudding: a warm, sticky dessert that she later discovered was, in fact, malva pudding. Years on, Grandma Pina Ueckermann passed down her own treasured handwritten recipe, carefully preserved for many generations. Pina’s version of this dessert became central to Christmas dinners, birthdays and festive gatherings. What sets it apart is the way the sauce is poured: once while warm and again after reheating, creating a pudding with a caramelised top and extra sauce for custard or ice cream
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 6-8 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 613 |
| Fat | 28g |
| Saturates | 16.3g |
| Protein | 11g |
| Carbs | 80.64g |
| Sugars | 63.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease a 20cm x 20cm ovenproof dish.
Zest and juice the lemon.
Cream 15g butter and 200g sugar together until pale and fluffy, then beat in the egg until well combined. Stir in the lemon juice, zest and apricot jam.
Dissolve the bicarbonate of soda and vinegar in the milk and then add of the mixture to the flour, alternating between the two. Continue folding until you’ve used all the flour and a smooth batter forms, being careful not to overmix.
Pour the batter into the prepared dish and bake for approx. 30-35 minutes, or until golden and cooked through.
Meanwhile, combine 250ml cream, 120g butter, 100g sugar, water and vanilla extract in a saucepan over a medium heat. Stir until the sugar has dissolved, then add the lemon juice and bring to a boil.
Simmer for 5 minutes then pour the hot sauce evenly over the baked pudding, allowing it to soak in, then return to the oven for a further 5-10 minutes.
Serve the warm malva pudding with vanilla ice cream or custard.
