Kari’s Malva Pudding is so easy to serve. Just heat it up, scoop it into a bowl, top it with vanilla ice cream and “slip into dessert heaven”!
The 7-inch round container serves 7-8 people. This cake is so rich and satisfying, that a small serving is all you need to be completely dessert happy.
Find Kari’s Malva Pudding in a rapidly-expanding list of California stores. The locations are on their website.
Or you can order online and have it shipped directly to you.
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The country of South Africa is a melting pot of Afrikaners (Cape Dutch), British, Indians, as well as other Europeans and Asians, their cultures and their food. One delicious dessert, in particular, seems to reflect this: malva pudding. The person bringing Kari’s Malva Pudding to the United States, Kari Mansfeld, also has an international background.
In spite of what the name implies to Americans, malva pudding is in the tradition of British “puddings,” more like what Americans would call a moist cake. “Malva” is an Afrikaans word and is thought to be the name of the woman who originated the dessert. It’s also the name of a beautiful South African flower.
Ingredients in malva pudding are very typical to Cape Dutch cuisine. According to Kari, “almost nothing in South Africa is made without apricot jam and vinegar.” In keeping with its multicultural appeal, “malva pudding goes really well with Indian dishes.”
Kari was born in Cape Town, South Africa, but went to high school in Monterey, California, when her parents immigrated to the United States. After her schooling, she returned to South Africa. “I wanted to reconnect,” she recalls. “I lived very close to both my grandmothers, had a fabulous job in the fashion industry and loved it.”
Through the fashion world, she met Werner, and they married, moving back to the United States when they were expecting their first child. She brought with her the recipe for malva pudding. “There are a lot of different ways of making it, and I think I experimented with all of them,” she laughs. “I finally came up with a recipe that I really loved.”
Encouraged to make the pudding commercially, Kari began sampling it in small gourmet grocery stores in California, and it was an amazing hit. At one store, the product was sold out before she had even finished doing her demo. When Whole Foods placed an order, sales really took off.
“The history of malva pudding goes back a long way,” Kari says. “It’s at least 150 years old, maybe 200. Part of what I love about it is this long tradition, and that it’s an authentic connection with my South African roots. Best of all, malva pudding is the complete opposite of a nothing-but-sugar packaged product. This is all natural, old fashioned, satisfying, yummy dessert.”
As Kari is fond of saying, “If you’re going to have dessert, you might as well do it properly!”
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