How long can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

Yes, you can prepare the batter one day ahead and bake it before serving.

Can I substitute the apricot jam?

Yes, you can use honey or marmalade, but apricot maintains authenticity.

Is there a non-dairy version?

Substitute the milk and cream for coconut milk for a dairy-free option.

How do I reheat leftovers?

Lightly reheat in the oven at 300°F (150°C) for 10 minutes, or microwave for 30 seconds.

Zesty South African Rooibos-Infused Malva Pudding

Name: Zesty South African Rooibos-Infused Malva Pudding
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 cup all-purpose flour; 1 ⅓ cup granulated sugar; 1 tbsp apricot jam; 1 tbsp unsalted butter, room temperature; 1 tsp baking soda; Pinch of salt; 1 tsp vanilla extract; 1 large egg; ½ cup milk; 1 cup rooibos tea, brewed and cooled; ½ cup heavy cream; ½ cup unsalted butter; ½ cup sugar; Zest and juice of 1 orange; 1 tbsp vanilla extract

A citrusy take on traditional South African dessert

This delightful South African classic is transformed with the addition of rooibos tea and a zesty citrus twist, offering a unique and flavorful dessert to impress your guests.

1 h 30 min
8
Intermediate

Ingredients

For the Malva Pudding

1 cup all-purpose flour

1 ⅓ cup granulated sugar

1 tbsp apricot jam

1 tbsp unsalted butter, room temperature

1 tsp baking soda

Pinch of salt

1 tsp vanilla extract

1 large egg

½ cup milk

1 cup rooibos tea, brewed and cooled

For the Sauce

½ cup heavy cream

½ cup unsalted butter

½ cup sugar

Zest and juice of 1 orange

1 tbsp vanilla extract

Preparation

Making the Rooibos Malva Batter

Preheat and Prepare Dish

Preheat the oven to 350°F (180°C). Grease an 8x8 inch baking dish.

Cream Ingredients

In a bowl, cream together butter, sugar, and apricot jam until smooth.

Combine Dry Ingredients

In a separate bowl, combine flour, baking soda, and salt.

Mixing the Batter

Add Egg and Vanilla

Add the egg and vanilla extract to the creamed mixture and mix well.

Incorporate Dry Ingredients

Gradually add the flour mixture alternating with milk, folding until just combined.

Add Rooibos Tea

Stir in the cooled rooibos tea slowly until fully incorporated.

Do not overmix the batter to ensure a light and spongy pudding; use freshly brewed rooibos tea for the most aromatic infusion.

Cooking Process

Bake the Pudding

Pour the batter into the prepared dish and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.

Make the Sauce

In a saucepan over low heat, melt butter and add sugar, cream, orange zest, juice, and vanilla. Stir until sugar is dissolved. Do not boil.

Soak the Pudding

While hot, pierce the pudding with a skewer and pour the warm sauce over the top. Allow it to soak in completely.

Plating & Serving