Jan Ellis Pudding – Recipe from the Nienaber’s Family Archives

Nothing beats Jan Ellis Pudding for dessert for Christmas

Growing up, the fondest memory I have of this pudding, is when my mom would stand hours in front of the oven, baking this is in the big bay marines for functions, events and fundraisers, working for the Lions Club in Rustenburg.

She would also prepare the sauce too and then would pour it over and bake it again. In the heating sun, when it’s super hot.

As as I started making the sauce, I realise it’s THE recipe just had a different name.

In South-Africa ๐Ÿ‡ฟ๐Ÿ‡ฆ
Malva Pudding is the go to dessert.
Jan Ellis Pudding is your go to for malva pudding.

Thankz to a very good friend of mine, it’s their families recipe which have been passed on through generations. Thank you Monique for sharing with me this marvellous and wonderful recipe, that I have been searching for, for quite sometime now!

Sift together 750ml of flour and a pinch of salt in a bowl.

Add 600ml sugar to the sifted flour.

Rub into the mixture the 75ml of margarine.

Mix together
3 eggs and
75ml Apricot Jam

Add to the eggs and apricot jam together with the
750ml milk.

Add these to the rest of the ingredients, then add in
15ml baking soda and
15ml Vinegar.

Place the mixture into a prepared oven proof dish that is big enough. Bake at 180 degrees celsius for 30 minutes – 45 minutes.

For the Sauce:
650ml Evaporated Milk
600ml White Sugar
425g Margarine
425ml Boiling Water
Pinch of salt

Method for the Sauce:
Place on the stove top and put on medium heat, stirring continuously using a wooden spoon till the sugar have been dissolved and margarine is melted.

After the Jan Ellis Pudding have been baked, stick holes into the pudding using a fork and pour the sauce over the pudding.

Place back into the oven and bake for another 30 – 45 minutes until the pudding have doubled in size.

Place onto a wire rack to cooldown.

Serve with custard, some ice cream or a dollop of cream if you prefer.


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