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This twist on a South African malva pudding is studded with dried fruit and chunks of white chocolate – say hello to your new favourite! 

If you thought malva pudding couldn’t get any better, then you haven’t tried my version in honour of World Chocolate Day! It’s studded with beautiful local South African dried fruit and chunks of my white chocolate. A little naartjie zest, an impressive bundt mould, a flood of white chocolate sauce and you have a malva that is so extra you won’t want to make the traditional kind ever again!

Find the recipe below or download the printable recipe card at the end of this post.

DRIED FRUIT MALVA PUDDING WITH WHITE CHOCOLATE SAUCE⁠

SERVES: 6 | TIME UNTIL YOU CAN EAT IT: 1 hour | DIFFICULTY LEVEL: easy

 

MALVA PUDDING

150 g South African dried fruit, chopped (I used a mixture of peaches, pears, prunes, apricots, nectarines and raisins) 

250 ml strong hot rooibos tea

200 g soft brown sugar

2 large eggs, at room temperature

75 g smooth apricot jam

200 g cake flour

5 ml (1 tsp) bicarbonate of soda

50 g white chocolate baking drops, roughly chopped

15 g (15 ml) salted butter, melted

60 ml plain yoghurt, buttermilk or amasi

15 ml (1 tbsp) white vinegar

finely grated zest of 2 naartjies or oranges

 

WHITE CHOCOLATE SAUCE

60 g salted butter, at room temperature

200 g castor sugar

juice of 2 naartjies 

90 ml water

125 ml cream

100 g The Kate Tin white chocolate baking drops

60 ml (4 tbsp) brandy (optional)

 

Preheat the oven to 180 degrees Celsius (160 for fan-forced ovens).

Place the dried fruit in a medium bowl and pour over the hot rooibos. Allow to soak. 

Butter and flour 1 x 20-cm stainless steel Bundt tin. Beat together the sugar, eggs and jam until light and pale. Drain the soaked dried fruit well using a sieve and measure out 60ml of the rooibos tea. Sift together the flour and bicarbonate of soda, then add the white chocolate chunks and soaked dried fruit and toss to coat (see TIP). Fold the dry ingredients into the egg mixture, then add the melted butter, rooibos, yoghurt, vinegar and zest. Pour the batter into the prepared tin and bake for about 20 to 30 minutes, until golden brown and a skewer inserted in the middle comes out clean. While the pudding is baking, make the sauce by placing all the ingredients in a saucepan and bring to the boil. Unmould the pudding immediately and pour half of the hot sauce onto the still-hot pudding and serve with the remaining sauce.

TIP: Coating the chocolate and dried fruit in the flour prevents the chunks from sinking to the bottom of the pudding.