Few desserts bring as much nostalgia to South Africans as a warm, sticky Malva pudding. It’s the sweet finale to a hearty meal, often signaling the start of a relaxed and lazy afternoon. For those living abroad, recreating this classic can bring a comforting taste of home, and making it in a potjie adds an extra layer of tradition and charm.
A potjie-cooked Malva pudding is perfect for anyone craving a dessert that reminds them of camping trips in the bush or family weekends in the mountains. The method not only enhances the flavor but also turns the cooking process into a communal experience.
The magic of potjie cooking
Traditional Malva pudding is beloved for its spongy texture, tangy sweetness, and rich sauce made from cream and butter. But cooking it in a potjie elevates the dish. The cast iron distributes heat evenly, creating a deep caramelized crust you won’t get with a regular baking dish. It’s an indulgent dessert with a rustic touch, filling the air with the sweet aromas of South African hospitality.
Cooking Malva pudding in a potjie is more than making dessert—it’s an event. Whether you’re enjoying it around a fire in the bush or on a stovetop abroad, this method connects you to the heart of South African traditions.
Foolproof potjie Malva pudding recipe
This recipe is simple and uses common ingredients you may already have in your pantry. Perfect for recreating a taste of home wherever you are.
Ingredients
For the pudding batter:
- 250ml (1 cup) sugar
- 2 large eggs
- 15ml (1 tbsp) apricot jam
- 300g (2 cups) cake flour (all-purpose flour)
- 5ml (1 tsp) baking soda
- Pinch of salt
- 30ml (2 tbsp) melted butter
- 5ml (1 tsp) vinegar (white or malt)
- 250ml (1 cup) milk
For the Sauce:
- 250ml (1 cup) cream
- 125g (½ cup) butter
- 125ml (½ cup) sugar
- 125ml (½ cup) hot water (optional: a splash of brandy for extra flavor)
Instructions
- Prepare the potjie
If cooking over a fire, ensure the coals are steady and moderate—not too hot to avoid burning. If using a stovetop, keep the heat at medium. Grease a size 2 or 3 flat-bottomed potjie generously with butter to prevent sticking. - Make the batter
In a mixing bowl, whisk the sugar and eggs together until light and fluffy. Stir in the apricot jam for that signature tangy sweetness.
Sift the flour, baking soda, and salt into a separate bowl. In a jug, combine the milk, melted butter, and vinegar. Gradually fold the dry ingredients into the egg mixture, alternating with the milk mixture, until smooth. Be careful not to overmix. Pour the batter into the greased potjie. - Cook the pudding
Cover the potjie with its lid. If cooking over coals, place a few on the lid to create an oven-like effect. Let it cook for 45–60 minutes, checking occasionally with a skewer. If it comes out clean, the pudding is ready. - Make the sauce
While the pudding cooks, combine the cream, butter, sugar, and hot water in a saucepan. Heat gently until the sugar dissolves and the butter melts. Avoid boiling. - Soak and serve
Once the pudding is cooked, remove it from the heat and prick it all over with a fork. Slowly pour the hot sauce over the pudding, allowing it to soak in completely.
Serving suggestion: Malva pudding with custard
Malva pudding without custard is almost unheard of! If you can find Ultra Mel, it’s the classic pairing. Otherwise, a rich vanilla custard or crème anglaise will do the trick. Serve warm, and enjoy the perfect balance of sticky, caramelised pudding and cool, creamy custard.
Bringing South African Malva pudding to your table abroad
Making Malva pudding in a potjie isn’t just about dessert—it’s about reconnecting with home. Whether it reminds you of gatherings around a fire or Sunday lunches with family, this recipe is a delicious way to hold onto tradition.
Wherever you are in the world, this potjie Malva pudding recipe offers a comforting taste of South Africa, bringing people together one sweet bite at a time.
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