18th September 2020

Food / Isla Rechner

Recipe: South African Malva Pudding with Rooibos Custard and Baked Nectarines

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Recipe: South African Malva Pudding with Rooibos Custard and Baked Nectarines

Serves: 5

Cooks in: 60 mins

Difficulty: Medium


Malva Pudding
200g sugar
2 eggs
1 tablespoon apricot jam
270g flour
4g bicarbonate of soda
30g butter, melted
15ml vinegar
125ml milk

250ml cream
120g butter
100g sugar
120ml orange juice

Rooibos Custard
300ml double cream
2 rooibos teabags
5g vanilla paste
4 egg yolks
65g sugar

Baked Nectarines
5 nectarines, halved
50g caster sugar


Malva pudding is an Afrikaans dessert staple.

Similar to a sticky toffee pudding, but with a South African twist, it's often proudly displayed on a family table. I served this version with roasted nectarines, which are currently in season and are bursting with flavour and a rooibos infused vanilla custard. Rooibos tea is one of the local teas in South Africa which has come to be known globally.


1. Start by making the custard as it needs to be completely chilled before serving. In a small saucepan, combine the cream and rooibos tea, gently warm on a low heat. Leave to infuse for 5 minutes then remove the tea bags.

2. Whisk together the egg yolks and sugar in a bowl until light and fluffy. Then put the cream back on the heat, adding vanilla. Once the cream is hot, slowly pour into the egg mixture, whisking constantly.

3. Pour the mixture back into the saucepan, and cook on a low heat until the custard coats the back of a spoon. Leave to chill in the fridge.

4. For the malva pudding, beat sugar and eggs together until light and fluffy, then add the jam.

5. In a separate bowl, sieve your flour and bicarbonate of soda.

6. In an additional separate bowl add the butter, then stir in milk and vinegar.

7. Combine the bowls of flour and milk/butter mixture and the egg/sugar mixture.

8. Pour malva batter into five greased pudding bowls. Bake at 170 degrees for 20 to 25 minutes or until golden.

9. While the puddings are baking, prepare your sauce. Place all ingredients in a medium-sized saucepan and simmer until butter is melted and sugar is dissolved.

10. Once the malva is baked and still warm, use a toothpick to pierce a few holes in the pudding, then gently spoon over the sauce. This pudding can take a lot of sauce to don’t be shy.

11. For the baked nectarines, cut each nectarine in half, scatter each one with a little caster sugar and bake at 170 for 8 minutes.

12. Now to plate. Pour some custard on the plate, place the malva pudding alongside the baked nectarine. And you're Good to go!

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Isla Rechner

As group pastry chef of Granger & Co., London-based Isla Rechner can mostly always be found cooking up a storm with her delicious pastry recipes. Over the years, her style has been heavily influenced by growing up around delicious produce in her native South Africa. Her penchant for exploring the world, as well as her upbringing, helps her create eclectic dishes that are full of fun – sunshine food, if you will.

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