Rooibos Malva Pudding

Preparation Time 20 minutes
Cooking Time 40 minutes
Standing/Marinating 30 minutes
Serves 12 portions
Malva Pudding
250g plain flour   Sauce:
400g white sugar  2 Cup/500ml cream 
Pinch salt  250g butter 
3 tsp Bicarbonate of soda  1 Cup/250ml sugar 
60g/4 Tbsp butter  1 Cup/250ml water 
Tbsp smooth Apricot jam  5ml Vanilla Essence 
30ml/2 Tbsp red wine vinegar  2 rooibos teabags 
4 eggs room temp 
200ml milk 


  1. Preheat the oven to 180 Deg C. 
  2. Sift the flour, sugar, salt and bicarb together in a bowl.  
  3. Melt the butter and apricot jam and add the vinegar.  
  4. Add the eggs to the dry ingredients and together and mix until the eggs have been completely absorbed. 
  5. Add the melted butter and jam mixture to the flour, add the milk and mix well to form a soft wet looking mix. 
  6. Pour into a greased  ovenproof casserole dish that takes about 5 litres 
  7. Bake at 190 for 45 mins, until the mix starts turning dark brown and smells of caramel.
  8. While the mix is baking, melt the butter and sugar together. Add the remaining the sauce ingredients and add two teabags of rooibos.  Alllow the tea to infuse for about 5-8 minutes, tehn remove the teabags.  
  9. Pour about half the sauce over the pudding as it comes out of the oven so that it can absorb the mixture.