Rooibos Malva Pudding


Malva Pudding

  • 20ml Butter
  • 210g Castor sugar
  • 2 Eggs
  • 15ml Smooth apricot jam
  • 5ml Bicarbonate of soda
  • 125ml Laager Rooibos Tea, strong & room temperature
  • 140g Cake flour
  • 1ml Salt
  • 5ml White vinegar

Rooibos cream sauce

  • 250ml Cream
  • 150g White sugar
  • 125g  Butter
  • 125ml Laager Rooibos tea, strong & hot
  • 5ml Vanilla essence


Malva Pudding

  1. Preheat the oven to 180°C.
  2. Grease a 1.5L baking tin or dish with butter.
  3. Cream the butter and castor sugar together, then whisk in the eggs, one at a time.
  4. Beat well after each addition and until the mixture is light and foamy.
  5. Stir in apricot jam.
  6. Add the bicarbonate of soda to the lukewarm Laager Rooibos tea and then stir into the egg mixture.
  7. Sift the flour and salt together and then fold into the egg mixture. Add the vinegar.
  8. Pour the mixture into the dish and bake for 45 minutes until cooked through.


Rooibos Cream Sauce

  1. Place all the ingredients into a small saucepan and heat gently, stirring until the butter is melted and the sugar dissolved.
  2. Pour over the hot pudding.
  3. Cut into individual portions and serve immediately.

*TIP: Decorate with icing sugar or spun sugar or serve with berry sauce.