Recipes by Chef Linda Mnikathi

by Tia

Serves 12

Prep time: 20 minutes 

Cooking time: 45 minutes


  • 60g Wooden Spoon margarine
  • ¾ cup (180ml)brown sugar 
  • 2 large eggs
  • ¼ cup (60ml)apricot jam 
  • 2 teaspoons (10ml) bicarbonate of soda
  • 1 cup (250ml) full cream milk 
  • 2 cups(500ml) cake flour 
  • ½ teaspoon salt 
  • 2 teaspoons (30ml) malt  vinegar 

For sauce

  • 1 cup (250ml ) fresh cream 
  • 80g Wooden Spoon white margarine 
  • 80g brown sugar 
  • 1 teaspoon vanilla essence 

For baking

  • A giant muffin baking tray or an individual Bundt cake tray
  • Non-stick spray


For the malva pudding 

  1. Preheat the oven to 180﮿C.
  2. Prepare a giant muffin or individual Bundt cake tin by greasing well.
  3. Cream the margarine, eggs, jam and sugar until light and fluffy. 
  4. Add bicarbonate of soda to the milk and stir to dissolve.
  5. Add milk mixture and mix until incorporated.
  6. Add vinegar and mix briefly. .Do not over mix 
  7. Pour the mixture into the well-greased muffin or individual Bundt tin (half way up the baking tin).
  8. Bake for 30-40 minutes until a toothpick inserted into the centre comes out clean. 

For the sauce

  1. While the malva is baking , add the ingredients for the sauce into a small saucepan over medium heat. Mix to combine and bring to a boil.
  2. Reduce the heat and simmer for 3 minutes,  then remove from the heat .
  3. Remove the malva from the oven and allow to cool for 5-10 minutes and then prick with a toothpick .
  4. Pour half the sauce over the malva and give it few minutes to soak in.
  5. Using a palette knife, gently move the malva away from the edge of the tin and carefully lift it out to invert into a bowl.
  6. Pour extra sauce over the malva pudding and serve with custard

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