Orange Malva Pudding

Finely grated orange zest and a hot orange-scented caramel sauce add contemporary flair to this much-loved South African classic. Bake it in oven-to-table Mini Cocottes for gorgeous presentation.


Serves 2

Preparation Time

Cook time

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Cook's NoteYou can also substitute the oranges for lemons.
Entertainer's TipThese malva puddings can be made in advance and stored in the fridge until ready to bake.
Product TipLe Creuset Cast Iron retains its heat so delicious hot puddings stays warmer for longer.
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  • 1 cup castor sugar
  • 2 eggs
  • zest of 1 orange
  • 2 tbsp. butter
  • ½ cup milk
  • 1 tbsp. vinegar
  • 1¼ cups cake flour
  • 1 tsp bicarbonate of soda
  • a pinch of salt

For the sauce:

  • 1 cup cream
  • ½ cup butter
  • ½ cup sugar
  • ½ cup orange juice
  • zest of 1 orange
  • Custard to serve


Preheat oven to 190°C for a conventional oven and 180°C for a fan oven.

In a mixing bowl, beat the castor sugar and eggs until light and fluffy, and then add the orange zest.

In a saucepan, melt together the butter and milk, and then add the vinegar.

Slowly beat into the egg mixture.

Sift the dry ingredients into a separate large bowl, and then fold the two mixtures together.

Pour into 4 greased Le Creuset Mini Cocottes until they are half full.

Bake in the preheated oven for 20–30 minutes until the top is nicely browned.

In the meantime, make the sauce: melt all the sauce ingredients together in a small Le Creuset Saucepan over medium heat. Pour the hot sauce over the pudding as soon as it comes out of the oven. Make sure all the sauce is poured over, prick the puddings lightly to help it seep in.

Serve warm with custard.