Rooibos Malva Pudding

This is a delicious way to warm up your winter evenings or for that special occasion.


20ml Butter

1 cup Castor Sugar

2 Eggs

15ml Smooth Apricot Jam 

5ml Bicarbonate of Soda

125ml luke warm, strong Rooibos tea

250ml Cake Flour

1ml Salt

5ml White Vinegar

Cream Sauce:

250ml Cream

180ml White Sugar

125g Butter

125ml Rooibos tea, hot

5ml Vanilla Essence

To Make:

  • Preheat oven to 180°C.
  • Grease a 1.5 litre baking dish or oven-proof dish with butter.
  • Cream butter and sugar together.
  • Add whole eggs one at a time, beating well after each addition.  Beat the mixture until light and fluffy.
  • Stir in jam, then stir the baking soda with warm Rooibos and stir it into the egg mixture.
  • Sift the flour and salt together and fold into the egg mixture.
  • Lastly, stir in the vinegar.
  • Pour the mixture into the prepared pan or dish and bake for 45 minutes.

Rooibos Cream Sauce:

  • Place all the ingredients for the cream sauce in a small saucepan and heat over low heat.
  • Stir until the butter has melted and the sugar is dissolved.
  • Pour the warm sauce over the pudding.

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