Everyone loves a sticky, homemade malva pudding. Try this banting friendly version from Jump on the Bant Wagon, by Nick Charlie Key, R265, (Human & Rousseau)


For the pudding

  • 2T xylitol
  • 2 eggs
  • 1T sugar-free apricot jam
  • 100g almond flour
  • 125ml coconut flour
  • 1t bicarbonate of soda
  • Pinch of salt
  • 2T butter
  • 125ml full-cream milk
  • 15ml vinegar

For the sauce

  • 250ml fresh cream
  • 125ml melted butter
  • 3T xylitol
  • 125ml water


  • Preheat the oven to 200°C. Grease an ovenproof dish with butter or non-stick food spray.
  • For the pudding, beat the xylitol and eggs together until fluffy, then stir in the jam. Make sure to beat this mixture until you have a creamy consistency.
  • Sift the flours, bicarbonate of soda and salt together in a separate bowl.
  • Heat a small saucepan over medium heat and pop in the butter to melt.
  • Once it has melted completely, add the milk and the vinegar.
  • Allow to cool slightly and then add this mixture to the dry ingredients and mix well.
  • Once it has been mixed sufficiently, add the egg mixture and mix well.
  • Pour the batter into the prepared dish and bake for 25–30 minutes or until golden brown.
  • While the pudding is in the oven, melt all the ingredients for the sauce in a small saucepan over medium heat. Pierce a number of holes in the pudding using a fork to create pores.
  • Pour the hot sauce over the pudding as soon as it comes out of the oven so that the pores can soak up all of the saucy goodness.
  • Serve with ice cream, custard or whipped cream.

Serves 6 people