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Malaysian Pudding

This is a delicious and refreshing pudding to enjoy on a hot summers day!

I’m not sure where this recipe originated from, if anyone can shed some light please comment below. I’m thinking this recipe was created because the pudding feeds a lot of people using inexpensive ingredients. What do you think?

This pudding is made using flavoured yoghurt, condensed milk, dessert cream (in the tin), tinned fruit. Fresh fruit is also used.

Here’s my take on this popular Cape Malay Malaysian Pudding.

Malaysian Pudding – Salwaa Smith – Cape Malay Cooking & Other Delights

A refreshing quick and easy dessert. End your dinner party with this no fuss treat. Use any flavour yoghurt and canned fruit combination. Cocktail canned fruit can also be used for a burst of fruit when eating. For a sweeter taste add one or two tablespoons condensed milk, to taste. This recipe serves 6 but you can easily double it to cater for more people.


500ml yoghurt

2 or more Tbsp condensed milk (to taste)

1 x 155g tin dessert cream

1 x 410g canned fruit of choice

2 Tbsp pistachio nuts

250ml fresh cream

Fresh fruit,


Drain the canned fruit. Using a large mixing bowl, stir the dessert cream to loosen it up. Add the yoghurt, start by adding 2 tablespoons condensed milk then add more if you want a sweeter taste, drained canned fruit and nuts. Whisk the fresh cream in a separate bowl until double in volume. Fold the cream into the yoghurt mixture. Transfer into a serving dish and refrigerate until needed. Garnish with fresh fruit and extra pistachio nuts, optional.

For this pudding I used mango and apple yoghurt as well as guava canned fruit. I also added chopped a banana and strawberries for extra flavour. Makes 6 servings.

© Cape Malay Cooking & Other Delights

Refreshing Malaysian Pudding

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Brood Porring

Brood Porring Served With Served Stewed Fruit

Bread Pudding  / Brood Porring

6 – 8 large slices of white bread

1 litre milk

6 large eggs

1 cup sugar

2 teaspoons custard powder

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/4 cup raisins, optional

4 tablespoons butter



Remove the crusts of the bread, cut the bread into squares. Soak the bread in the milk until soft.

Using an electric mixer, mix the eggs,   custard powder and sugar together until the sugar has dissolved.

Add cinnamon and cardamom.

Mix in the bread and milk mixture.

Grease a 2 litre oven proof dish with half of the butter.

Gently pour the bread pudding mixture into the dish.  Dot the remaining butter on top.

Bake in a preheated oven at 180° Celsius  for 50 – 60 minutes, or until firm.

Cool slightly before eating. Serve with stewed dried fruit or apricot jam.

Stewed Dried Fruit

250g mixed dried fruit (I used only prunes and apricots here)

1 cup water

1/2 cup sugar

1 stick cinnamon

2 cloves

1 tsp lemon juice


Add all the ingredients, except the dried fruit and lemon juice, in a deep saucepan. Bring to the boil. Cook until sticky. Add the dried fruit and lemon juice. Cooks further 10 minutes until the dried fruit are soft. Add little water if the syrup becomes too sticky. Serve with bread pudding or potato pudding.

© Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

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