Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Mielie Meal Malva Pudding Recipe

Malva Pudding Photo : Jackie Cameron

Malva Pudding
Photo : Jackie Cameron

Mielie Meal Malva Pudding with
Homemade Vanilla Ice Cream and Dried Fruit Compote

Yields : about 6 portions

Ingredients :

200 g Sugar

2 Eggs

15 ml Apricot Jam

75 g Flour

75g Mielie Meal

5 ml Bicarbonate of Soda

Pinch Salt

15 g Butter

5 ml Vinegar

100 ml Milk

Sauce :

200 ml Cream

50 g Butter

150 g Sugar

100 ml Hot Water

Method :

1) Beat the sugar and eggs very well until light and creamy

2) Add apricot jam

3) Sieve the flour, bicarbonate of soda and salt and set aside

4) Melt the butter and vinegar together and then add to milk

5) Alternatively add the milk mixture and the flour mixture to the egg mixture

6) Put mixture into an oven tray (18 x 22cm) and bake at 180 ̊ C for 30 minutes. Take the foil off and bake for a further 15 minutes

7) While the pudding is baking make the sauce. Heat all the sauce ingredients in a saucepan. Continue stirring until the sugar granular are dissolved. Pour straight over the malva pudding when it comes out of the oven.


Yields: about 1.3 litres


6 Egg Yolks

½ cup Sugar

1 l Cream

1 Split Vanilla pod

2.5 ml Vanilla Extract

1 T Glucose


1) Beat egg yolks and sugar in an electric beater until light and creamy

2) Allow the cream, split vanilla pod and extract to come to the boil. Take off the heat and allow the flavours to infuse (Suppliers: Vanilla products are becoming more and more readily available to the public. Any good food shop should have them on their shelves; for instance, Parklane SuperSpar in Commercial Road)

3) Add warm cream mixture to beaten egg yolk mixture and strain

4) If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light, fluffy ice cream


Yields : about 6 portions


500g Dried Fruit :

100 g Prunes

200 g Apricots

100 g Dried banana

60 g Pears

40 g Apple

5 g Star Anise

10 whole Cloves

5 ml Cinnamon

1 Vanilla Pod – Split

4 cups Orange Juice

1 cup Sugar

Method :

1) Place all the above ingredients into a pot and bring to the boil

2) Allow to simmer until the fruit is soft

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713