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  • 250 g butter
  • 260 g caster sugar
  • 2 free-range eggs
  • 2 ClemenGolds, zested and juiced
  • 80 g apricot jam
  • 2 t bicarbonate of soda
  • 160 g flour
  • 1/2 cup milk
  • 1⁄4 t salt
  • For the Irish coffee sauce:
  • 2⁄3 cup cream
  • 2 cups instant coffee, prepared
  • 45 g sugar
  • 1⁄2 cup Irish whiskey

Preheat the oven to 180°C.

Cream the butter and sugar until pale. Add the egg and beat until incorporated. Add the juice, jam, bicarbonate of soda and flour. Pour in the milk, zest and salt. Mix until smooth. Spoon into 29 x 22 cm baking dish and bake for 35 minutes.

To make the sauce, place all the ingredients in a saucepan and simmer for 5 minutes. Pour over the hot malva pudding, then set aside until cooled to room temperature.

Cook's note: Seasonal ClemenGolds add just the right amount of zing to this addictive pudding. And I’ll just let the whiskey speak for itself.

Don't have time to bake a malva from scratch? Use Woolies Malva Pudding Mix. Simply follow the ingredients on the package. Your guests will be none the wiser!

Hope Malau

Recipe by: Hope Malau

Hope Malau is a chef, author, family man and apparently, quite the fish-and-chips connoisseur.

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  • Roger Veldsman
    22 May 2019

    This I will try . Sounds good.

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