INSIDE CHELLZ KITCHEN
Michelle Phetlhe | Wednesday December 3, 2025 09:10
I might have not had a chance to make it myself before going on tour, but I tasted it at the first school we visited and it blew my socks right off. Ahhh, Christmas.
That time of the year when the sun is blazing, kids are running around chasing each other, and the house smells like memories, vanilla , roast, gemere, and standard something delicious baking away in the oven.
It’s when families gather, cousins laugh too loudly, and aunties inspect your life choices between mouthfuls of food, Eish, I miss Mma P. If there is one thing that will silence the noise at this year's Christmas lunch table, even for a moment it’s this show stopping malva pudding dessert.
Sweet things have a way of making one get their feel good feels. Reminding us of childhoods, of festive gatherings, of our mom's , aunties or grandmothers who taught us to stir batter with intention and love.
Christmas desserts aren’t just food; they are tradition, connection, and celebration wrapped in sugar and warmth.
So today, let’s talk about one dessert that you can add to your list of go tos which will never fail you, one that always gets people closing their eyes on the first bite, it's south Africa's very proud Malva pudding but this time with a bold, toasty, citrusy, unforgettable twist.
A Malva pudding so soft, so warm, so tender, and must be appropriatly drenched in a velvety sauce made with Rhodes Orange Juice, giving it that bright, zesty kick that lifts the classic into something new, something festive, something worth showing off at any family lunch or potluck.
But first, let’s set the scene, every family has their Christmas food traditions, be it roast chicken, beef stew, chakalaka (Pakco has conveniently gifted us this Christmas with Chakalaka), potato bake, garlic rolls, seswaa, and those few who insists on braaiing “just in case.” But while the mains battle it out, there is one champion everyone secretly waits for.
For dessert, I am not knocking triffle not one bit, it's just nice to try something new once in a while and the moment when plates are cleared, people loosen belts, and whatever you bring out next from the kitchen instantly becomes the centre of conversation.
Christmas desserts are best because they don’t need to be complicated. They need to be comforting, gorgeous, and just indulgent enough to make people smile with their whole faces.
Again think trifle layered like a dream, peppermint crisp tart with the perfect creamy crunch, jelly that wobbles like it’s dancing to amapiano, and puddings warm, sticky, fragrant puddings. Malva pudding is so reliable it never disappoint, today, we’re giving it a dazzling upgrade.
Imagine a warm, golden, soft sponge sweet, comforting, lightly sticky soaking up a silky sauce made from butter, cream, and the unmistakable brightness of Rhodes Orange Juice.
That orange flavour cuts through the richness like a light shining through thick curtains(the hotel type, my fave). It wakes up the pudding. It lifts the aroma. It gives every bite a refreshing zing that makes people go “Wait... what did you put in here? This is different. This is GOOD.” then the cinnamon and ginger notes that present themselves in the backdrop of it all. That, right there, is how you impress a whole room.
This Dessert Works for Christmas Lunch & Potlucks, It travels well all you have to make sure is to pour the sauce in just before serving, and it arrives soft and gorgeous.
This is one of those foods that taste even better the next day, as the flavours sit, they flavours deepen overnight your future self will thank you. Double the recipe and you’re sorted for big groups, it’s fool proof and will earn you compliments for days from both the kids and adults. And honestly, that’s how you know you did things RIGHT.
If you really want to elevate your dessert game, pair your Malva pudding with other holiday treats. A classic trifle layered with custard and fruit (because no Christmas is complete without it) INGREDIENTS 1 cup castor sugar 2 eggs 1 Tbsp Rhodes Quality Smooth Apricot Jam 1 tsp white wine vinegar 2 Tbsp butter, melted 315ml cake flour A pinch of salt 1 tsp bicarbonate of soda 1 tsp Hinds Spices Cinnamon 1 tsp Hinds Spices Pure Ground Ginger ½ cup milk Sauce 1 cup cream ½ cup butter ½ cup sugar ½ cup Rhodes Quality Orange 100% Fruit Juice Blend 1 tsp Hinds Spices Cinnamon
INSTRUCTIONS
Beat the eggs until light and fluffy, gradually adding the castor sugar. Mix the Rhodes Quality Smooth Apricot Jam, vinegar and melted butter together, then add to the egg and sugar mixture. Sift the dry ingredients three times. Alternating, fold the dry ingredients and the milk into the egg mixture, do not over-mix. Pour the batter into a greased, ovenproof dish. Bake at 180°C for 40 minutes. Melt the sauce ingredients together, bring to a boil and simmer for 2 – 3 minutes. Pierce the pudding with a fork, then pour the sauce over it as soon as it is taken from the oven.