If you thought malva pudding couldn’t get any better, then you haven’t tried a white chocolate version! A little naartjie zest and an impressive mould, and you have a malva that would win over any tannie.

A special thanks to Katelyn Williams from The Kate Tin for this gorgeous recipe. 



200 g (250 ml) white sugar
2 large eggs, at room temperature
75 g (55 ml) smooth apricot jam
200 g (335 ml) cake flour
5 ml (1 tsp) bicarbonate of soda
50 g good-quality white chocolate, roughly chopped
15 g (15 ml) salted butter, at room temperature
60 ml (¼ cup) milk
60 ml (¼ cup) plain yoghurt
15 ml (1 tbsp) white vinegar
finely grated zest of 2 naartjies


60 g (60 ml) salted butter, at room temperature
200 g (240 ml) castor sugar
juice of 2 naartjies
90 ml (6 tbsp) water
125 ml (½ cup) cream
100 g good-quality white chocolate, roughly chopped
60 ml (4 tbsp) brandy


1. Preheat the oven to 180 °C (160 °C for fan-forced).
2. Butter and flour 1 x 20-cm stainless steel Bundt tin.
3. Beat together the sugar, eggs and jam until light and pale.
4. Sift together the flour and bicarbonate of soda, then add the white chocolate chunks and toss to coat.
5. Fold the dry ingredients into the egg mixture, then add the butter, milk, yoghurt, vinegar and naartjie zest.
6. 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.
7. While the pudding is baking, make the sauce by placing all the ingredients in a saucepan and bringing to the boil.
8. 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 in the flour prevents the chunks from sinking to the bottom of the pudding.