Malva Pudding

Serves 1 – 2

Price range: R55,00 through R85,00

Sticky, sweet, apricot-scented classic soaked in hot caramel sauce.

Ready for you on Wed 14 Oct

48-hour lead time Free delivery over R500

Flavour Notes

The vinegar is what gives malva its fluffy, tender crumb — it reacts with the bicarb while it bakes. Apricot jam goes in the batter, not on top; a spoonful per pudding is the sweet spot. The sauce is poured over hot, and the pudding drinks it in overnight — the day-after malva is better than the day-of, always.

Heating Instructions

All meals are fully cooked and delivered refrigerated. Keep refrigerated (consume within 4 days) or freeze immediately for up to 6 weeks. For best results, defrost overnight in the fridge — frozen-direct timings are a fallback, not the target.

Reheat to 75°C / 167°F internal temperature — a knife-tip held 2 seconds against the centre should feel hot, not warm. Always rest 2–5 minutes after reheating so the centre fully evens out. Reheat once only; never re-reheat leftovers.

Prepared in a kitchen that also handles gluten, tree nuts, dairy and soy — see the allergens list for dish-specific information.

Heat gently until piping hot throughout. Times are a guide — check the centre before serving.

Temperature: 160u00b0C

Cover with foil and warm at 160u00b0C for 8u201310 minutes. Serve with warm custard or cream alongside.

Cover with foil and warm at 150u00b0C for 20u201322 minutes.

Cover with foil and warm at 160u00b0C for 12u201315 minutes.

Cover with foil and warm at 150u00b0C for 28u201332 minutes.

70% power for 50u201360 seconds, rest 30 seconds. Stop as soon as the edges bubble u2014 overheating dries the sauce.

40% power for 2u20133 minutes, rest 1 minute, then 70% power for a further 45 seconds.

70% power for 90 seconds to 2 minutes, rest 30 seconds.

40% power for 4 minutes, rest 1 minute, then 70% power for a further 90 seconds.

Allergens

Contains

Gluten
Dairy
Eggs

May contain traces of

Tree Nuts
Soy

Prepared in a kitchen that handles all major allergens — cross-contamination possible.

Common questions

How long can I keep it before reheating?

Refrigerate in its sealed container for up to 3 days from delivery, or freeze for up to 6 weeks. Once reheated, eat within 24 hours.
Is your kitchen Halaal certified?

We work to Halaal-friendly standards with separate prep surfaces and no pork or alcohol products. Independent certification is in progress — check the dietary tag on each dish.
How does delivery work?

We deliver across the Cape Town metro on weekdays. Orders placed before 14:00 are dispatched the next business day. Free delivery on orders over R500.
Can I customise the spice level or portion size?

Drop a note in the order comments at checkout — we accommodate where we can. For larger events, contact our catering team for bespoke menus.

The Story

A dense, moist pudding spiked with apricot jam and vinegar (trust us), bathed in a hot cream-butter-sugar sauce while it’s still warm from the oven. The most South African dessert there is.

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