When I had to think about something I grew up with, that gave me a sense of nostalgia, my mind went straight to Sundays in our family kitchen and more specifically, to my mom’s Malva pudding and custard. In this piece, I’m sharing a recipe that’s been part of my life for as long as I can remember and one that still brings everyone to the table, even now.
Sundays in the Fortuin household were always about family. From church to lunch and eventually dessert – the day always followed a familiar rhythm. And if there was one part we all looked forward to, it was dessert.
My mom, who doesn’t consider herself a baker, had one dish that everyone counted on: Malva pudding with her fool-proof homemade custard. It was soft, sweet, and always served warm. Paired with her simple custard, it became something of a staple and easily my dad’s favourite part of the meal.
It’s one of those dishes that just feels right in winter. The kind of dessert that fills the kitchen with warmth and brings people back to the table for seconds.
As I got older, the baton of Sunday pudding-making was passed down to me. I’ve made it so many times now I know the recipe by heart. And like most hand-me-down recipes, for my own personal touch I add a dash of vanilla essence in both the pudding and the sauce, a small addition that somehow makes it feel more mine.
Here’s how I make it:
For the batter:
- 1 egg
- 1 cup sugar
- 1 cup flour
- 1 cup milk
- 1 tbsp apricot jam
- 1 tsp baking soda
- 1 tsp brown vinegar
- 1 tsp salt
- 1 tsp vanilla essence
For the sauce:
- 250g margarine
- 1 cup ideal milk
- 1 cup sugar
- 1 tsp vanilla essence
- ½ cup boiled water
Method:
- Preheat oven to 180˚C.
- Beat the egg and sugar until light in colour.
- Sift flour and salt, then add to the egg mixture bit by bit, alternating with the milk.
- In a separate bowl, mix the jam, vinegar, vanilla essence, and baking soda. Stir into the batter.
- Pour into a greased oven dish and bake until golden and cooked through (test with a toothpick).
- For the sauce: combine all sauce ingredients in a saucepan, bring to a boil, and pour over the hot pudding straight from the oven.
Mom’s fool-proof custard
Makes about 500ml
You’ll need:
- 625ml milk
- 2 tbsp custard powder
- 2–4 tbsp sugar (to taste)
Method:
- Mix 125ml of the milk with custard powder and sugar to make a slurry.
- Heat the remaining 500ml milk in a microwave-safe jug until just boiling (around 3–4 minutes).
- Slowly stir in the slurry, one spoon at a time, to avoid the custard boiling over.
- Return to the microwave for 2–3 minutes, stirring every 30–45 seconds until it thickens.
It’s a simple recipe, but one that holds a lot of memories. I still make it today – sometimes on a Sunday, sometimes just because – and every time, it brings a little bit of home back into the room.
Text: JUSTINE FORTUIN Photographs: LERATO LEBAKA
