South African Malvapoeding (Marshmallow Pudding) Recipe -
South African Malvapoeding (Marshmallow Pudding) Recipe

South African Malvapoeding (Marshmallow Pudding)

Recipe by  

"This rich, South African pudding contains no marshmallows, but probably got its name from its spongy texture! Delicious served hot or cold with cream."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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. 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. Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
  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. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 12, 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 putting granulated sugar in a food processor until it's finer, and it works great. Also, cake flour comes in a box in the grocery store near the other flours; not sure exactly how it's different from all-purpose flour, but it is - and it IS different from a cake mix.

Most Helpful Critical Review
Sep 25, 2009

I thought the apricot made it taste funny


33 Ratings

Aug 26, 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 because I don't like apricot. It was wonderful! I am begging him to make for me w/lemon curd! As a tip to others, cake flour is just fine sifted flour. Superfine sugar can be made by giving your regular sugar a zip in the food processor.

Aug 07, 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 already. Use regular flour if you want, and put your sugar in the blender to make it superfine. Follow the instructions and you won't go wrong! Thanks!

May 07, 2010

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, also they are generally lighter, as opposed to bread flour which have properties that are unique and makes bread flour a strong flour. That's why breads are generally tougher than cakes. A.P. flour can be substituted for any of these but the ending results will differ slightly from its intended texture.

Sep 15, 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've never heard that before. To the questions that was asked... if the center of the pudding falls in don't stress when you pour the sauce over it will again puff up. before you pour the sauce over use a knife to get the sides loose. This makes the sauce absorb easier and the end is a awesome saucy pudding enjoy

Dec 02, 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 decadent dessert, and one that I will definitely repeat.

Aug 21, 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). Serve it with warm custard to top off a wonderful dessert (or anytime treat :).


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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