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You are here: Home / Recipes / Dessert / Jan Ellis pudding – a classic South African dessert

Jan Ellis pudding – a classic South African dessert

by Jeanne Horak on February 23, 2009 42 Comments in Dessert, South African, Vegetarian

Jan-Ellis-pudding

Fact:  South Africans love puddings.

And no, I don’t mean the weird English concept of puddings which can include savouries like Yorkshire pudding.  I mean sponge-cakey puddings baked in the oven and usually served warm with some sort of sauce or syrup.

There’s nothing glamorous or sexy about them, and they don’t require any sort of expensive or exotic ingredients.  Mostly, they originated in farm kitchens where the lady of the house had to whip up a pudding from what she had on hand – flour, eggs, butter, sugar and maybe a jam of some sort.  Those redoubtable housewives had a pudding for every occasion, as I discovered in my copy of the Oranje Kook-, Koek- en Resepteboek of 1918, written by the mysterious “Mrs D.J.H.”.

Let’s see… we have ertappelpoeding (potato pudding), armmanspoeding (poor mans’ pudding – a steamed suet pudding with raisins), damespoeding (ladies pudding with currants, jam and brandy), goedkoop en lekker poeding (cheap and tasty pudding – perfect for the credit crunch, perhaps?), jongmans poeding (young men pudding with candied peel and sultanas), oujongnooi poeding (old maids’ pudding), telefoonpoeding (telephone pudding with ginger and apricot jam), skrikkeljaarpoeding (leap year pudding) and vogelnes poeding (birds nest pudding – no birds nests involved though!).

There is also a cluster of puddings which are so similar that some sources describe them as being one and the same pudding.  These are malva poeding (literally mallow pudding), bruinpoeding (brown pudding) and Jan Ellis poeding. All consist of some combination of flour, sugar, eggs, milk, apricot jam and some sort of raising agent, and after the pudding is baked a syrup is poured over it.  However, after combing various sources it appears to me that there are some small distinguishing features.  Malva pudding contains vinegar whereas Jan Ellis pudding apparently does not.  Brown pudding has a syrup that does not contain cream, whereas both malva and Jan Ellis pudding have a creamy syrup.  Small differences, I know, but I’m a stickler for detail 😉  So I am taking the view that Jan Ellis pudding is a discrete entity, but is part of a close-knit pudding family.

Jan Ellis was a well-known Springbok rugby player in the 1960s and 70s, and held the record for most-capped Springbok player of all time when he retired (38 caps).  Legend has it that this was his favourite pudding and to this day it bears his name.  I have to say that the man had good taste.  The pudding itself is a fairly dry, cake-like affair that baked to a nice almost crispy crust.  Still, I was a little dubious about the texture… until I poured generous amounts of the creamy, caramelly syrup over it.  Oh my.  It’s rib-sticking, warming comfort food at its very best and the pudding just soaks up the syrup like a sponge – even my desert-avoiding husband liked it!

I have to confess, though, that I could not leave well alone.  I figured that the traditional recipe (I used one from Pieter-Jasie) as it stood needed a little something to take the edge off all that unadulterated sweetness, and for some reason nutmeg sprang to mind.  I also happened to have a tablespoon or so of grated orange zest left over from another recipe, so into the syrup that went.  The end result was wonderful enough to make me wonder why I had spent so many years faffing about with creme brulees, mousses and crepes – this is pudding as pudding is meant to be.  And I’m immensely proud to claim this piece of pudding heritage as my own 🙂

 

Looking for more South african desserts? You will love my:

  • Peppermint Crisp pudding
  • Cape Brandy pudding (tipsy tart)
  • Vinegar pudding (asynpoeding)

 

JAN ELLIS PUDDING (serves 2-3)

Ingredients:

3/4 cup of self-raising flour
1 egg
1 Tbsp apricot jam
1/4 cup milk
1/4 cup sugar
1/2 tsp baking soda
1 Tbsp softened butter
a pinch of salt
a pinch of ground nutmeg
1 tsp grated orange zest

FOR THE SYRUP:
1/2 cup boiling water
1/2 cup cream
1/2 tsp vanilla essence
1/2 cup butter
1/2 cup sugar
1 Tbsp grated orange zest

Method:

Dissolve the baking soda in the milk.  Mix all the other ingredients together well, then add the milk and mix well until smooth.  Pour into a baking dish and bake for 30-40 minutes at 180C or until a skewer comes out clean.

Plase all the ingredients for the syrup in a small saucepan and bring to the boil over medium heat.  Serve each portion of pudding with a generous helping of syrup and some custard.

I am submitting this as my entry for Waiter, There’s Something in My… this month.  Host Johanna has declared the theme to be hot puddings, and they don’t get much better than this hot pud 🙂 You still have a few days to submit your hot puddings to Johanna – so hurry along!

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  1. Dragon says

    February 24, 2009 at 12:54 am

    This pudding looks so warm and comforting. Well done!

    Reply
  2. NAOmni says

    February 24, 2009 at 1:09 am

    This is really interesting! I hope you take this the right way, but….I kind of had a really bad impression of South Africans until now. I met a bunch when I was working in Kenya and was very…put off. But I love your blog and learning about this kind of stuff and I think my opinion is going back to neutral and I should re-evaluate.
    NAOmni

    Reply
  3. courtney says

    February 24, 2009 at 2:28 am

    Well I have had the Malva pudding thanks to your husband dutifully following your directions.I like the apricot in this one.Who knew you all had so many puddings.Thanks for the history and orgins.

    Reply
  4. nina says

    February 24, 2009 at 3:55 am

    For an interesting fact: My father played rugby with Jan Ellis!! We love this pudding and we alternate this one and Malva pudding in the winter months( soon to follow, I hope!!) Love the addition of orange zest. You could also use a tin on Ideal milk in the place to the cream, there can never be enough sauce, right!!!

    Reply
  5. elra says

    February 24, 2009 at 5:39 am

    Oh wow, never heard of this. I have to ask my husband to see if he knows or remember of this pudding. Sounds delicious.
    Cheers,
    Elra

    Reply
  6. Super Sarah says

    February 24, 2009 at 6:20 am

    We used to have a version of this pudding at boarding school back in SA. We called it Elephants Dropping Pudding because it was steamed in those huge KOO Apricot jam tins with a thick, sticky layer of jam at the bottom which turned into the top when it was served with lots of custard. THE BEST! I am going to make your Jan Ellis pudding as a well deserved pregnancy treat later this week to bring back some memories!

    Reply
  7. Kit says

    February 24, 2009 at 7:34 am

    Definitely going to try this when it cools down again here! I hadn’t heard of it either but we have done Malva pudding loads of times, so it’ll be interesting to see the difference, subtle as it might be!

    Reply
  8. Marika says

    February 24, 2009 at 8:52 am

    Definitely gonna try this one! Thanks!

    Reply
  9. Sophie says

    February 24, 2009 at 9:25 am

    OOh, that pudding looks so fabulous!!! MMMMMM….

    Reply
  10. Darius T. Williams says

    February 24, 2009 at 12:53 pm

    Here’s what I’m thinking…I could totally get into this – this looks amazing.

    Reply
  11. Bellini Valli says

    February 24, 2009 at 2:36 pm

    This has given me an idea to make a rhubarb pudding with what is in the freezer.

    Reply
  12. herschelian says

    February 24, 2009 at 4:12 pm

    Ooh – Jan Ellis he was one hell of a player! It was a real shock when he was shot in 2001, I don’t know if he survived, he was on life-support that I do know.
    I always thought that Jan Ellis pudding was just another name for Malva Pudding as that was what JE loved eating. I must go and check my Hildagonda Duckett to see her recipe for Malva pudding.

    Reply
  13. grace says

    February 24, 2009 at 6:54 pm

    good heavens, this looks stellar. to me, it looks like it was originally intended to be eaten with a fork, but you’ve done such wonderful things to it that now, a spoon is required. awesome. 🙂

    Reply
  14. Johanna-Maria Wagner says

    February 24, 2009 at 11:58 pm

    wow what a wonderful array of mysterious desserts… youngman’s pudding? i am assuming this is your entry to WTISM this month? anyone else who wants to participate (bellini valli?) please send your entries ASAP!

    Reply
  15. Johanna-Maria Wagner says

    February 24, 2009 at 11:58 pm

    wow what a wonderful array of mysterious desserts… youngman’s pudding? i am assuming this is your entry to WTISM this month? anyone else who wants to participate (bellini valli?) please send your entries ASAP!

    Reply
  16. Johanna-Maria Wagner says

    February 24, 2009 at 11:58 pm

    wow what a wonderful array of mysterious desserts… youngman’s pudding? i am assuming this is your entry to WTISM this month? anyone else who wants to participate (bellini valli?) please send your entries ASAP!

    Reply
  17. Cynthia says

    February 25, 2009 at 12:09 am

    I will not be tempted. I will not be tempted. I will not be tempted. I will not…

    Reply
  18. Chef Keem says

    February 25, 2009 at 12:27 am

    Johanna of thepassionatecook sent me here to check out your (fabulous) blog. It’s fabulous! Yup. Twice.
    Growing up in Germany, emigrating to the USA in 1981, I’ve known puddings only as “the egg custard kind”. An English baker here in Austin, Texas is very successful with her “English Toffee Pudding”. This introduced me to a different meaning of the word pudding. Turns out, this is one of my favorite ways to eat dessert – a sugary, saucy, juicy, cakey, eggy, creamy, perhaps lemony substance in my mouth…I’m happy. Am I a brute? I can’t eat anything like some people do – one component at a time. I always have to fill my mouth with cake and cream and sauce and frosting and filling and berries…see what your pudding does to me – get’s me all dreamy and carried-away. Off to explore…

    Reply
    • Sherry says

      August 27, 2020 at 1:17 am

      Dear Chef Keem,
      If you still reside in Austin,Texas,
      I would dearly love to have your friend, the English baker’s, recipe
      for The English Toffee Pudding.
      Would you be so kind as to give her my name and email? Perhaps, she would then send me hers? Thank you! I would deeply appreciate it and also,
      my tummy would.

      Reply
  19. Lien says

    February 25, 2009 at 6:52 am

    This looks really good. Love the crusts, that looks so appetizing. Love the names of all those South-African puds!

    Reply
  20. Gill says

    February 25, 2009 at 8:24 am

    I always thought Jan Ellis pud and Malva pud were the same thing – you see, visiting Cooksister is always educational ;-)! I’ve never made Jan Ellis pud, I always turn to my tried and trusted Malva recipe when the weather is cold and grey and I absolutely have to have a warming pud to see me through, but I think next time I will give this recipe a try – I like the addition of the orange zest.

    Reply
  21. Jan says

    February 25, 2009 at 1:35 pm

    An interesting post, but then yours always are – a lovely looking pud!

    Reply
  22. Helen says

    February 26, 2009 at 2:36 pm

    Pudding as pudding is meant to be – yes! Fruity, spicy, sweet and stodgy – I couldn’t agree more!

    Reply
  23. deeba says

    February 26, 2009 at 4:56 pm

    Oh yummy…it’s been a while since I’ve made a hot pudding! Yours looks fab as always Jeanne, with a rocking good read-up too!

    Reply
  24. Tint says

    February 27, 2009 at 11:33 am

    *cries* Brazil doesn’t have, at all, in any way, apricot jam. Do you know how many South African delectables contain apricot jam?? Never mind the fact that it tastes divine on fresh, hot bread slathered in butter *sigh* For that matter, Brazil doesn’t have apricots either. Your pudding looks heavenly though and I have a serious craving going.
    Heck, I even miss ‘floor polish’. Remember that red jam? The mixed fruit? Did you also call it ‘floor polish’ at school?

    Reply
  25. Susan from Food Blogga says

    March 5, 2009 at 2:32 am

    This is worth a trip to South Africa, Jeanne!

    Reply
  26. Margaret says

    March 7, 2009 at 6:54 pm

    I really enjoyed your posting for this months WTSIM…Hotpuds! This pudding would be a hit in my house.

    Reply
  27. robert says

    November 4, 2009 at 8:46 am

    i make this pudding quit often, this is how i do it.
    you can halve the water for the syrup and add brandy to replace the water that you removed.
    you must add the brandy just before serving.
    as soon as the pudding comes out of the you can pore the hot syrup over the pudding to allow the syrup to draw into the pudding. as ive said before you can substitute some water for brandy but you must add the brandy to the syrup just before you pore it over the hot pudding, you can also substitute the brandy with orange juice or sherry.

    Reply
  28. Stu says

    November 25, 2009 at 8:53 pm

    I agree it’s a fantastic pudding. It’s been my favourite since I was a young child. I’m not sure about the origin of the name, however. My grandmother was making this same pudding before I was born (pre-1967) as Jan Ellis pudding and we thought it was a family recipe (her maiden name was Ellis) so I was very surprised when I came to London and saw Jan Ellis pudding mentioned the SA shops. Therefore I think it was named after an earlier Jan Ellis.

    Reply
  29. Mike says

    June 16, 2012 at 2:49 pm

    Hi, there is another difference between Malva and Jan Ellis. Malva has some brandy in the sauce and Jan Ellis has none. The “malva” in malvapoeding originates from malvasynwyn (almost like brandy). But still it is a great treat and goes very well with the holy trinity of Boerekos: Rys, vleis en aartappels

    Reply
  30. nisha says

    November 29, 2012 at 12:24 pm

    Hi Jeanne,
    I tried the pudding and it came out nice. I have posted it on my blog http://mykitchenantics.blogspot.co.uk/2012/11/jan-ellis-pudding-with-brandy-orange.html
    The sauce is an absolute winner. Thanks for the recipe 🙂

    Reply
  31. Lize Becker says

    January 13, 2013 at 2:52 pm

    We have had jan ellis pudding in our family for many years my grandmother showed me how to make it as well as so many others, it so very nice to see people still calling it by its proper name Jan Ellis as so many keeps trrying to corect me and say no no its Malva and its not, many thanks on corecting people, keep on writing love your site

    Reply
    • Jeanne says

      January 15, 2013 at 1:12 pm

      Hi Lize – thanks for your lovely comment! It was so fascinating when I started dong some digging, the subtle differences between the different Afrikaner puddings. It’s also wonderful to read all the old names – like telefoonpoeding! Gotta love that 🙂 Thanks for reminding me that I need to post a few more “poedingresepte”! Made a killer malva pudding over the summer too…

      Reply
  32. Annice Johnson says

    February 26, 2014 at 1:48 pm

    Please send me receipt in Afrikaans

    Thank you

    Regards

    Annice

    Reply
  33. Des says

    November 12, 2016 at 7:12 pm

    Doing Jan Ellis for my pommy guests next week. Thanks for a fab recipe!

    Reply
  34. Sue says

    April 9, 2018 at 6:03 pm

    I find you comment about English puddings rather insulting;

    the weird English concept of puddings which can include savouries like Yorkshire pudding.

    Yorkshire pudding is indeed a baked batter, generally served with roast beef and gravy and is not a desert at all . You have chosen to make no reference to our sweet, actual deserts but instead criticise us! That fact that you believe Yorkshire pudding to be an actual pudding is a misunderstanding on your part. I happen to be married to a South African gentleman, who equally agrees that your reference to English puddings is wrong and insulting!

    Reply
  35. sherrilee schaffer says

    December 16, 2019 at 11:14 pm

    My friend Hettie suggested I look at this for Christmas dinner. I am off to try it. It will be served inNorth Vancouver BC Canada

    Reply
  36. LISA says

    July 16, 2020 at 3:25 pm

    Hi, it is not the same Malva is Malva lekkers,(marshmallows) not sure why they call Malva Pudding Jan Ellis, Malva Pudding is supposed to be made with marshmallows also a very nice pudding. Enjoy! i’m making this version of Jan Ellis pudding tonight. THANK YOU FOR THE SHARE!

    Reply
  37. Del says

    June 4, 2021 at 6:55 am

    Hi Cooksister. In all my 85 years have never made Jan Ellis pud. Plan try yr one real soon. I live in Cape Town and am a passionate foodie.

    Reply
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💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

💩 The exuberant and colourful wrought ironwork inside is the amazing work of architect Charles Henry Driver. My favourite detail is the fact that the pillars in the central atrium are topped with stylised figs and senna pods... two of nature's greatest natural laxatives 🤣
*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

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