Bulk Malva Pudding Recipe - Millstone

This South African classic is always a crowd-pleaser. Whip up a bulk batch using the recipe below:

Yield: 100 people


For the Pudding

  • 15 cups Millstone Cake Wheat Flour
  • 20 teaspoon baking powder
  • 5 cups brown sugar
  • Salt
  • 20 large eggs
  • 10 teaspoon baking soda
  • 30 tablespoon smooth apricot jam
  • 20 tablespoon melted butter
  • 7½ cups milk

For the Sauce

  • 20 cups boiling water
  • 20 cups brown sugar
  • 100 ml vanilla essence
  • 20 tins (380 g) evaporated milk


For the Pudding

  1. Sieve the flour, baking powder, brown sugar and salt into a medium mixing bowl.
  2. Add the eggs, baking soda, jam, butter and milk.
  3. Mix thoroughly until all the ingredients are incorporated. Transfer batter into your choice of baking dishes.
  4. Bake for 35 minutes at 180 degrees celsius. The pudding will be baked brown and to test if baked through, stick a knife into the pudding and it will come out clear.

For the Sauce

  1. While the puddings are in the oven, prepare the sauce by combining the water, sugar, vanilla and evaporated milk in a microwavable bowl.
  2. Microwave these ingredients until the sugar is dissolved.
  3. Pour the hot sauce over the pudding slowly and little by little. You will see that the sponge will soak up that sauce, as you keep on adding the sauce a little at a time and evenly over the sponge.
  4. This can take several minutes for the sponge to absorb all the sauce; it helps if you pierce a few holes in the pudding with a knife to ensure more sauce is being absorbed throughout the pudding evenly.
  5. Best to serve hot with custard or vanilla ice cream.
  6. Ensure the remainder of the pudding is cool before packing away.

Recipe sourced from https://www.aninas-recipes.com/recipes/malva-pudding/