Ouma Corrie’s malva pudding

Minca Worsley's recipe for her ouma Corrie's malva pudding won our recent competition for family recipes. Says Monica, “This was my paternal grandmother’s recipe for the South African classic and my mom recorded it when I was about seven years old. It’s the only one I go by.” We can see why; the pudding is simply delectable.


250ml castor sugar
320ml plain flour
2 large room temperature eggs
15ml fine apricot jam
5 ml bicarbonate of soda
125 ml full cream milk
5ml brown spirit vinegar
30ml butter
A pinch of salt
250ml evaporated milk
125ml butter
60ml castor sugar
125ml Cape Velvet liqueur


Preheat the oven to 180 degrees. In a medium bowl, mix the eggs and castor sugar until light yellow and fluffy. Add the apricot jam. Sift the dry ingredients together three times. Mix the vinegar and milk. Melt the butter and add to the vinegar mix and then add to the egg mix. Fold the dry ingredients in, but make sure not to over-mix it. Pour batter into a prepared dish and bake for 45 min.

To make the sauce: Add all the ingredients, except the Cape Velvet, to a small saucepan. Let it simmer, until sugar and butter are dissolved and melted. Add the Cape Velvet right at the end. Too early and it will evaporate.

When the pudding is ready, pour the hot sauce over it. Poke holes all over the top and run the knife around the edge of the pudding so that all the sauce is soaked up. Serve with vanilla ice cream or cold custard.


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