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Sticky Malva Pudding

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A wonderful Homemade Tried and Tested Sticky Malva Pudding and a favorite South African Dessert and Treat

This rich, South African Dessert and Treat contain no marshmallows, but probably got its name from its spongy texture! Delicious served hot or cold with cream.


1 cup sugar
I egg
1 tbsp butter
4 tbsp smooth apricot jam
Cake flour, 1 cup
Bicarbonate of soda, 1 Tsp
Evaporated Milk, 1 cup
Lemon juice, 1 tbsp
Pure vanilla extract, 1 tsp (or 2 teaspoon vanilla essence)

For sauce:

1 can 155 g Nestle dessert cream
60 g butter
1/3 cup sugar
The remainder of evaporated milk from the can
2 tbsp hot water


Sticky Malva Pudding

One cap full of caramel essence (vanilla if you don’t have caramel)
Preheat oven to 180 °C & grease an ovenproof dish (± 24 x 18 cm)
Beat sugar, egg butter & jam together until light & fluffy.
Sift the flour, bicarbonate of soda & salt.
Whisk evaporated milk, lemon juice & essence together.
Fold in the flour mixture into egg mixture alternating with the liquid.
Mix well.
Pour into greased baking dish.
Bake for ± 45 minutes or until done (depending on your oven.

Meanwhile, prepare your sauce.

Melt the butter, stir in the sugar and water.
Add the dessert cream and any leftover ideal milk.
Bring to a boil. Turn off the heat.
Whisk in the essence.
As soon as the cake comes out of the oven poke holes into the cake with a skewer.
Pour enough sauce over to cover hot pudding.
Leave for 10-15 minutes to soak.
Serve warm with extra sauce, cream, or custard. Devour!

Original recipe: Feriel Sonday (Adapted)
Prepared, tried, and tested Melanie Kramar

Malva Pudding and a favorite South African Dessert and Treat

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