Global Recipes - South Africa

expat recipe

South African Dishes 

This week I came across two wonderful blog posts, by fellow bloggers sharing their take on two local dishes here in South Africa. I have been meaning to give them both a try - but the Malva pudding at Woolies is just too easy and good to mess with! But now I have the recipes I will give them a try and report back! Do you have any favourite dishes from around the world? Please let us know in the comments below. 

Recipe from- My Thoughts From the Deep end Blog (Adventures of an America Expat living in SA) Hence ingredients in cups ...... 


  • 1 cup apricot jam (smooth) - this comes in a can and is the consistency of grape jelly
  • 1 cup milk - I used whole milk
  • 1 cup flour (self raising)
  • 2 eggs
  • 20ml butter, (5tsp) melted
  • 15ml vinegar (3tsp)
  • 5ml bicarbonate of soda - this is baking soda


  • 2 eggs

  • 2 cups cream
  • 1 cup sugar

- Preheat oven to 180'c equals 356'f  - I think 350 would be fine

- Mix apricot jam, milk, flour, eggs and butter

- Mix vinegar and bicarb

- Mix all together

- Bake in oven mixture is brown and firm, about 45 minutes - in my oven it only took about 30 minutes

- Remove from oven to cool (if time allows). Is better if you can.

- Beat sauce ingredients together and pour over pudding mixture. Place back in oven for another 10 to 15 minutes, until sauce is brown on top - in my oven this took about 20 minutes 

Amarula Malva pudding:

Amarula Malve Pudding - Gateaway
  • 1 egg
  • 250 ml sugar (220 g)
  • 1 tbs smooth apricot jam
  • 2 tbs softened butter
  • 250 ml flour (160 g)
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 250 ml milk
  • 1 tsp vinegar

Amarula sauce:

  • 125 ml melted butter (1 stick)
  • 200 ml cream
  • 125 ml caster sugar (1/2 cup)
  • 80 ml Amarula

Beat egg and sugar until creamy, then add jam and butter, stirring to combine thoroughly.

Sift together the dry ingredients and pour them into the egg-and-sugar mixture. Stir to combine.

Pour in the milk slowly. When the mixture is combined, add the vinegar.

Pour into a baking dish and cover with foil. Bake at 180°C (350 F) for about 45 minutes.

Remove foil and bake for a further 10 minutes, or until golden brown.

To make the sauce, combine the butter, cream and caster sugar in a saucepan over low heat and stir until the sugar is dissolved and the sauce thickens – this will take a few minutes.

Take the sauce off the heat and add the Amarula.

Pour the sauce slowly over the pudding as soon as it comes out of the oven. Once the pudding is saturated with sauce, pour the remainder into a jar for guests to add. Serve immediately, with custard on the side.

 With Thanks Joburg Expat via : 

  • 2 slices white bread
  • 2 onions, chopped
  • 25g butter
  • 2 garlic cloves, crushed
  • 1kg packet lean minced beef
  • 2 tbsp madras curry paste
  • 1 tsp dried mixed herbs
  • 3 cloves
  • 5 allspice berries
  • 2 tbsp peach or mango chutney
  • 3 tbsp sultanas
  • 6 bay leaves

For the topping

  • 300ml full-cream milk
  • 2 large eggs

- Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.

- Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

- Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

- For the topping, beat the milk and eggswith seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden. 

These are now on my to do list! I will report back once completed. In the meantime do any of you have your own take on the Bototie and Malva Pudding? Or favourite recipes you have picked up whilst on your travels? Let us know in the comments below.