South African Malvapoeding (Marshmallow Pudding)

  • Recipe By
  • Published May 31st
  • Ready In1h 20m
  • Servings10
  • Calories396
This rich, South African pudding contains no marshmallows, but probably got its name from its spongy texture! Delicious served hot or cold with cream.

South African Malvapoeding (Marshmallow Pudding) Ingredients

The following are the ingredients needed to make delicious South African Malvapoeding (Marshmallow Pudding) for 10 servings:

  • Pudding:
  • 2 tablespoons butter
  • 1 teaspoon white vinegar
  • 1/2 cup milk
  • 1 cup superfine sugar
  • 2 eggs
  • 1 tablespoon apricot jelly
  • 1 1/3 cups cake flour
  • 1 teaspoon baking soda
  • 1 pinch salt
  • Sauce:
  • 1 cup heavy cream
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup water, orange juice, or sherry

South African Malvapoeding (Marshmallow Pudding) Cooking Instructions

  • Prep20m
  • Cook1h
  • Ready In1h 20m

To cook South African Malvapoeding (Marshmallow Pudding), you need about 20 minutes of preparation time. The time needed to cook this South African Malvapoeding (Marshmallow Pudding) is about 1 hour , and you can serve your South African Malvapoeding (Marshmallow Pudding) within 1 hour 20 minutes . The following are the steps to cook South African Malvapoeding (Marshmallow Pudding) easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl.
  2. 2 Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.
  3. 3 Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
  4. 4 Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
  5. 5 Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.

Nutrition Facts

Per Serving: 396 calories; 21.9 grams of fat; 47.5 grams of carbohydrates; 3.8 grams of protein; 102 milligrams of cholesterol; 237 milligrams of sodium.

  1. Sep 15th 2011

    Being a South African this recipe is the one my mom taught me when I was younger. but I have to say that it was surprising to see that the translation of the name is marshmallow pudding :) I ...

  2. May 19th 2011

    Cake flour: has a less expansive gluten for crumblier texture. Acceptable substitution is to remove 2 T all purpose flour per cup as required for the recipe. I think that commercially ava ...

  3. Aug 6th 2009

    Really yummy recipe...Just to clear things up, the word "pudding" in British/South African English means "dessert", so all you Americans out there can stop being confused by the description ...

  4. Jul 29th 2009

    As a response to other reviews only.Cake flour is not just a sifted flour. Cake flour has different properties which makes it a weak flour, in turn that's why cakes need binders and such, al ...

  5. Aug 26th 2007

    My husband made this for me after seeing it made on an Oprah show. Halfway through baking he poured the sauce on it like shown on the show. He used seedless blackberry preserves instead beca ...

  6. Aug 20th 2007

    I made this last night and loved it - it's just as I remember it! It turned out perfectly and absolutely delicious. I definitely recommend using orange juice (instead of water or sherry). Se ...

  7. Feb 10th 2007

    This was so delicious. I didn't quite know what to expect with this recipe with a name like Marshmallow Pudding and reading some of the ingredients but I was more than pleasantly surprised I ...

  8. Dec 2nd 2006

    This is an incredible recipe, and one that (for once) I followed to the letter. For those expecting a pudding... don't. It is a rich, moist and spongy cake. The sauce makes this a decaden ...

  9. Jun 12th 2005

    Not reviewing this recipe, but answering LORRAINE32's question ... superfine sugar is NOT confectioner's sugar. It is like granulated sugar but with much smaller pieces ... I make my own by ...