This pudding should actually be called ‘death by malva pudding’, or butter because that is exactly what it is. I discovered it when it was served at a friends supper last year and I immediately recognized it as the best version I had ever tasted.

A very long story about tracking the recipe down over a period of about 6 months which was made by the friend’s friend. So I got the number, the phone got stolen, time passes, start again, only in a hard copy, not a digital version (I mean who faxes), physically collect the hard copy and place on the ‘to blog’ folder then wait for the right occasion.

Last Sunday’s farewell lunch for my friend out from Michigan was just that.  Quintessentially South African, it was the perfect ending to a full-on feast for 12 people, that was supposed to not be about the food and then ended up being all about the food.

I then took a perfectly good recipe and felt the urge to add a twist.  As I like to do.

I substituted the water for orange juice which gave it a wonderful citrus flavour note.

It’s the Boschendal Restaurant malva pudding recipe and this is how it goes:

what you need to make and potentially induce cardiac arrest (I am warning you).


orange malva pudding

malva pudding with orange recipe
  • Author: Sam



  • 1 cup of sugar
  • 1 egg
  • 1 TBS smooth apricot jam
  • 1 cup flour
  • 1 tsp baking soda/bicarb
  • pinch of salt
  • 1 tsp butter (wait, it’s coming)
  • 1 tsp vinegar
  • 1 cup milk


  • 1 cup cream (here we go)
  • 150gm butter (I told you)
  • 1 cup sugar (its all bad)
  • 1/2 cup orange juice (original recipe is hot water)


How to make this killer pudding:

  • preheat the oven to 180 C (350F)
  • beat the egg, sugar and jam with an electric mixer on high for about 5 minutes
  • in a separate bowl sift the flour and bicarb of soda
  • melt the butter in the microwave and then add the vinegar
  • whilst the mixer is still going alternate between adding the flour and the milk in parts until it’s well combined
  • add the butter and vinegar mixture
  • empty the batter into a greased baking dish approx 20cm in diameter (glass pyrex or ceramic works well)
  • cover with foil and bake for 45 mins (I doubled the recipe so found it needed a bit longer)
  • The pudding is ready when it has an even golden brown colour over the top, bake a bit longer if it is still pale in the middle
  • melt all the sauce ingredients in a pot on the stove and pour this over the pudding as soon as it comes out the oven

Keywords: Malva pudding, orange, South African calssic, dessert

Don’t worry if it looks like it is literally drowning, it will seep in. The pudding is basically a sponge for the sauce.

I wanted to add a shot or two of Cointreau or brandy but didn’t have any on hand.  I think Captain Morgan Spiced Gold Rum would also work quite well.

The compliments flowed, and it got compared to and spoken of as better than mom and grans malva pudding etcetera. 

It’s so decadent I had to pass the leftovers on as soon as possible.


You may also like:

Malva pudding with ginger and pears poached in Rooibos tea

Malva pudding with cranberries & ginger




  1. I adore malva pudding! (although my parents always called it muffin pudding.) It’s so simple and humble, but it’s one of my all-time favorites. So comforting. I’m sure it’s great with orange.

  2. Also, I have to say I’m always so thrilled to see a South African blogging. I feel guilty that I don’t have a single South African recipe on my site, but it’s only a couple weeks old, so there’s plenty of time for me! I’ll be visiting your site again for sure. The snoek recipe also looks marvelous

  3. drizzleanddip

    Thanks Charlotte and good luck with the blogging, hope we connect again soon. Sam

  4. drizzleanddip

    Thanks Nina,I think Drizzle & Dip needs to go through a healthier phase, all these decadent goodies are taking there toll on the bod!

  5. Sam

    Marisa, I hope you make this pudding soon and tell me all about it 🙂

  6. Hello. Just found this recipe. How many servings does it make?

  7. Lee-Anne

    Hi Sam, made your recipe and it was a big hit. I am no malva pudding lover but this one is devine. Thanks for sharing x

  8. Sam

    Thanks for letting me know Lee-Anne and glad you enjoyed it x

  9. I have also twitched the Malva Pudding several ways in the past. I add Brandy to m sauce or in stead of using cream, i use Ideal Milk (Vaporarted Milk) . Nice to play around a litlle. You can also use Amuraly Cream Liqueur. We have even made it with a strawberry Liqueur.

  10. Clever old you – only you could think of making perfection more perfect. What a great idea, the orange juice. I think the fountain from which this recipe came to me was Maggie Pepler, who did a holiday job with us at Boschendal in 1979. Shall try this one soon. Love Michael xx

  11. Sam

    Thanks M and yes it is Maggie’s recipe form the Boschedndal cookbook. I love the orange juice as it breaks through that overwhelming sweet a little.

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