Maggie’s Malva Pudding 

The Original as published by Michael Olivier

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Maggie Pepler was the inventor of the now well known Malva pudding which is legendary in South Africa and after 50 years, feature on most restaurant desert menus.  Many diversions of the original recipe have been tested but without a doubt, the original as Maggie has written it down, proofed to be the best.  Serve with thin homemade custard and ice cream.


For the batter:

250 ml flour

15 ml bicarbonate of soda,

250 ml sugar

1 egg

15 ml apricot jam

15 ml vinegar

15 ml melted butter

250 ml milk.

For the sauce:

125 ml cream

125 ml milk, 250 ml sugar

125 ml hot water

125 g butter.


Preheat oven at 180°C.

Grease, with butter, an ovenproof glass or porcelain container, approximately 30cm x 20cm x 5cm.

Do not use an aluminium, enamel or any metal container.

Cut a piece of aluminium foil large enough to cover dish during baking and grease it well with butter on one side.

Sift the flour and the bicarb into a bowl and stir in the sugar.

In another bowl beat the egg very well and add the remaining ingredients  (excluding those for the sauce)  one by one, beating well between each addition.

Using a wooden spoon beat the wet ingredients into the dry ingredients and mix well.

Pour the batter into the prepared baking dish, cover with the foil, greased side down and bake for 45 minutes in the present oven until well risen and brown and for a further five minutes without the foil if not sufficiently brown.

If not sufficiently baked the dessert will not absorb all the sauce thus making it stodgy.

When the pudding is almost done, heat the ingredients for the sauce, ensuring that you melt all the sugar and butter.  When the pudding is cooked, remove from the oven, take off the foil and pour over the sauce.

The pudding will absorb all the sauce.

Serve hot with a little thin cream or vanilla custard.

Best served warm or at room temperature, though warm is best.

Serves 6

The Original as published by Michael Olivier
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