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More than 1 hour
Serves 6

IMAGE CREDIT    Stylist: Anke Roux  Photographer: x

A South African winter isn’t complete if you haven’t had this classic.


  • 1½ cups (375ml) milk
  • ⅓ cup (80ml) butter (at room temperature)
  • 1 Tbsp (15ml) white wine vinegar
  • 3⁄4 cup (180g) sugar
  • 1 tsp (5ml) vanilla essence
  • 2 extra-large eggs
  • 1½ cups (225g) flour
  • 2 tsp (10ml) baking powder
  • 1 tsp (5ml) bicarbonate of soda
  • ½ tsp (3ml) salt


  • 1 cup (250ml) cream
  • 3 Tbsp (45ml) smooth apricot jam
  • ⅓ cup (80ml) sugar
  • ¼ cup (60ml) butter


  1. Preheat oven to 180°C.
  2. Grease a 20-25cm ovenproof dish.
  3. Heat milk and 2 Tbsp (30ml) butter in a small pan until butter melts. Stir in vinegar.
  4. Cream remaining butter, sugar and vanilla together.
  5. Add eggs, one at a time, beating well after each addition.
  6. Sift dry ingredients in a bowl.
  7. Add milk and butter mixtures, alternating in small batches, and combine.
  8. Pour into dish and bake for 45-60 minutes until cooked.
  9. Heat sauce ingredients in a pan until jam and sugar have dissolved and butter has melted.
  10. Pour over warm malva.
  11. Set aside for 15 minutes until sauce is absorbed.
  12. Serve warm.

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