• This South African classic has been given a fruity Kliptown twist with the addition of raisins and brandy.

    TO DRINK: Kaapzicht Hanepoot Jerepigo 2006’s tropical fruit character and clean finish will round this dessert off beautifully.

    Kliptown-style malva pudding

    Serves: 6
    Cooking Time: 40 mins


    • CAKE
    • 2 large eggs
    • 100g (½ cup) castor sugar
    • 15ml (1 tbsp) apricot jam
    • 300g cake flour
    • 2,5ml (½ tsp) bicarbonate of soda
    • a pinch of salt
    • 30ml (2 tbsp) butter
    • 5ml (1 tsp) vinegar
    • 125ml (½ cup) milk
    • 60ml (¼ cup) raisins
    • SAUCE
    • 250ml (1 cup) fresh cream
    • 110g (½ cup) butter, melted
    • 100g (½ cup) castor sugar
    • 45ml (3 tbsp) brandy
    • sugar spirals, to garnish
    • orange segments, to serve



    Preheat the oven to 180°C and lightly grease 6 ramekins.


    For the cake, beat the eggs, sugar and jam together to a creamy consistency, about 15 minutes.


    Sift the flour, bicarbonate of soda and salt together in a separate bowl.


    Melt the butter in a pot over a low heat and add the vinegar.


    Add the milk to the egg mixture, then add the flour and mix to combine. Add the butter and vinegar and mix well. Add the raisins.


    Pour the batter into the ramekins and bake until a rich golden colour is achieved, about 15 minutes.


    In the meantime, melt all the ingredients for the sauce in a saucepan over a low heat. Ladle the sauce over the puddings as soon as they come out of the oven. Just before serving, turn the puddings out onto serving plates and spoon any remaining sauce over. Garnish with sugar spirals and serve with orange segments.