Ouma Elsa’s Malva Pudding

Posted by ZuZanna Barnard on

This is a family favourite recipe baked by Ouma Elsa through-out the years.   At aged 95 she continue to baked this recipe, no longer just for her children but now also for her 11 grand-children.  No family meal is ever complete without a Malva Pudding from Ouma Elsa.  Be sure to use Stone-ground Natural Unbleached Cake Flour for a tasty and healthy final product.



  • 15 ml Butter

  • 250 ml Sugar

  • 1 large Egg

  • 20 ml Vinegar

  • 250 ml Milk

  • 15ml Apricot Jam

  • 5 ml Bicarbonate of Soda

  • 250 ml Stone-ground Natural Unbleached Cake Flour

  • Pinch of Salt


  • 125 ml Butter

  • 250 ml Sugar

  • 125 l Water

  • 250 ml Milk

  • 5 ml Vanilla Essence



  1. Beat castor sugar and eggs until fluffy then beat in the Apricot am until a creamy consistency.

  2. Sift dry ingredients into separate bowl.

  3. Melt butter in a small pot on a medium heat and add the vinegar and milk.

  4. Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.

  5. Pour into an ovenproof casserole dish that takes about 2 liters.

  6. Bake at 190°C for 45 mins until the top is nicely browned.


    1. Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.

    Serving suggestion
    Serve with custard, ice cream and fresh cream.
     ** For richer taste replace the milk with cream or Ideal Milk.

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    • Hi there. I would love to try this recipe but it doesn’t say when to mix step 1 with step 2 and step 3. Please could you revise this recipe as I use stoneground unbleached flour and find very few recipes that use it. Kindest regards. Sonja.

      Sonja on

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