Cape Malva Pudding with Marula Ice Cream and Marula Liqueur Shot

5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Rest Time 12 hrs
Total Time 13 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 310 kcal


Cape Malva pudding:

  • 175 g Flour
  • 3 tsp Baking soda
  • 200 g Sugar
  • 1 Pc. Egg
  • 1 pinch Salt
  • 1 tbsp White vinegar
  • 2 tbsp Apricot jam
  • 30 g Melted butter
  • 200 ml Milk

For the vanilla sauce:

  • 200 ml Cream
  • 100 g Butter
  • 150 g Sugar
  • 100 ml Hot water

Marula Liqueur Ice Cream:

  • 600 ml Cream
  • 165 ml Condensed milk
  • 200 ml Marula liqueur


Cape Malva pudding:

  • Preheat the oven to 180 degrees. Mix the flour and baking soda and sift. Mix the egg with sugar, salt and apricot jam until creamy. Melt the butter. Add the sifted flour and baking soda mixture to the egg yolk mixture alternately with the milk and stir.
  • Lightly grease a baking dish and pour the dough into it, cover with aluminum foil. Bake the malva pudding in the preheated oven for 45 minutes and shortly before the end of the baking time, heat all the ingredients for the vanilla sauce until the sugar and butter have dissolved. After the baking time, remove the malva pudding and prick several times with a fork and pour the cream sauce over it.
  • Serve hot with ice cream.

Marula Liqueur Ice Cream:

  • Let the marula liqueur simmer for 10 minutes so that the alcohol evaporates.
  • Whip the cream until stiff. Gradually fold the whipped cream into the condensed milk. Carefully mix in the marula liqueur. It is best to cool in a Tupperware for at least 12 hours in the freezer.


Serving: 100gCalories: 310kcalCarbohydrates: 30.1gProtein: 3gFat: 19.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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