We don’t know about you but we absolutely love desserts! South Africa has a few traditional desserts that we want to share with you. Here we have four famous South African dessert recipes that we want to share with you!

Here’s how to WIN!

TrendE is partnering with one of our contributors, @michalahfrancis , to bring you A DELICIOUS COMPETITION.

Win 2 tickets to The Dessert Expo. @dessertexposa is all about bringing you the yummiest desserts in SA. Showcasing several dozen of SA’s most elite pastry professionals, bakeries, local restaurants, caterers, confectioners, chocolatiers, ice cream shops, frozen dessert makers and boutique dessert companies, all under one roof, you are in for a real treat.


1) Tag a friend in the comments below.

2) Make sure you and your friend both follow @trendenews and @dessertexposa

3) Get your friend to tag you back so that you both stand a chance of winning.

4) Name your fav South African dessert mentioned in the article and use the #trendegiveaway in your comments

5) That’s it – you’ve entered!

The winner will be announced on the 20th of November. Competition closes 19th of November 23:59


1. Malva Pudding:


  • 1/5 Cups of Flour
  • 2 Teaspoons of Baking Powder
  • 1/2 Cups of Brown Sugar
  • 1 Pinch of Salt
  • 2 Large Eggs
  • 1 Teaspoon of Baking Soda
  • 3 Teaspoons of Apricot Jam
  • Evaporated Milk


Preheat the oven to 180°C. Sieve your flour, baking powder, brown sugar and salt into a mixing bowl. Add your eggs, baking soda, jam, butter and milk. Mix all the ingredients thoroughly. Bake the pudding for 25 minutes. The pudding must be golden brown on top.

Whilst the pudding is in the oven, the sauce for the pudding needs to be prepared. Combine water, sugar, vanilla and evaporated milk in a bowl. Heat mixture until the sugar is completely dissolved. Pour the hot sauce over the pudding slowly. The pudding will slowly soak up the sauce (add the sauce bit by bit). This will take a few minutes for the pudding to absorb the sauce. Poke a knife into pudding to see if the sauce is being absorbed.

Serve and enjoy the pudding!

Mulva Pudding

2. Koeksisters:


The Syrup: 

  • 250ml of Water
  • 2 and 1/2 of White Sugar
  • 12 and 1/2 Lemon Juice
  • 5ml of Vanilla Essence

The Dough:

  • 1 and 1/2 Cups of Flour
  • 4 and 1/2 tsp of Baking Powder
  • 1/4 Tsp of Salt
  • 20g of Margarine
  • 150ml of vanilla soymilk
  • 750ml of Canola Oil

The Syrup:

Put sugar and water into a pot and bring to the bowl on a low heat. Stir until the sugar has been completely dissolved. Bowl for about 7 minutes.

Remove the pot from the stove. Add lemon juice and vanilla essence into the pot. Put the pot in the fridge.

The Dough:

Mix the flour, salt and baking powder in a mixing bowl thoroughly. Break the butter into small pieces and add to the four mixture. Add the milk. Mix well until a dough has been formed.

Roll the dough out. The dough thickness should be of 5mm. Cut the dough into 10mm strips. Take 3 strips and join their ends on one side. Braid the strips of dough into Koeksisters desired length and join the other ends together

Heat the oil in a pot until hot. Add Koeksisters in the hot oil. Fry them on both sides until they are golden brown. When you remove the Koeksisters from the oil, place them directly into the syrup from the fridge. Soak until syrup is absorbed into the Koeksister. Place the syrup in the frisge again. Remove the Koeksisters from syrup and allow the access to drip off. Place them in the fridge too cool and then serve!

Image via: Eat Well Co

3. Pavlova:



Preheat oven to 180°C. In a large bowl beat your egg whites until stiff and fluffy. Slowly add your sugar into the mixture and beat well. Beat well until thick and glossy. Gently fold in the vanilla essence, lemon juice and cornstarch.  Gently fold all ingredients.

Spoon mixture inside  a baking dish. Spread Mixture in a circular motion. This should leave a slight depression in the center. ‘

Bake for 1 hour. Cool on a wire rack.

In a small bowl, beat heavy cream until stiff peaks form; set aside. Fill the center of the meringue with whipped cream, and top with red berries. Serve and enjoy! 

Image via: The Busy Baker

4. Milk Tart:

Ingredients: The Crust: 

  • 100mls Butter
  • 100mls of Sugar
  • 2 Large Eggs
  • 200 Mls of Cake Flour
  • 1 Tsp of Baking Powder
  • 1 Pinch of Salt

Ingredients: Custard Filling: 

  • 4 Large Eggs
  • 3mls of Vanilla Essence
  • 3 Cups of Milk
  • 25 g of Cake Flour
  • 25 g of corn Flour
  • 1 Pinch of Salt
  • 100g of Sugar
  • 250 g og butter
  • 2 Tsp of Cinnamon


The Crust: 

Preheat oven to 180°C. Beat the butter and sugar together to combine. Mix 1 egg into butter mixture before adding the second egg. Sift dry ingredients into the mixing bowl. Spread crust mixture evenly over the base and sides of the greased try/dish.

The Custard Filling:

Whisk egg whites and vanilla essence until stiff. Mix 150ml of milk, cake flour, cornflour , salt and sugar together until smooth and creamy. Bring the remaining milk to boiling point. Remove from the heat and stir the cornflour mixture in. return to heat, stir continuously until mixture thickens. Add butter little at a time. Beat egg yolks lightly and mix into the custard. Fold the beaten egg whites into dishes. Bake for 20 minutes. Sprinkle cinnamon and serve!

Milk Tart
Image via: Stork ZA

Which recipe is your favourite and which one will you be trying out? Let us know in the comments below! And don’t forget to enter our Dessert Expo competition to stand a chance to taste all kinds of delicious South African desserts: ON US! Mahala.

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