Amarula Malva Pudding
We have found this lovely, light version of Malva pudding that we couldn’t wait to share with you. It has all the original flavours minus the heavy density! The Amarula addition also adds a wonderful South African richness to the whole pudding. We can’t wait for you guys to try out the recipe and let us know what you think!
For the batter:
1tbsp bicarbonate of soda
250g of sugar
1 tbsp apricot jam
1 tbsp vinegar
1 tbsp melted butter
For the sauce:
125ml hot water
- Preheat the oven at 180°C. Grease an overproof glass or porcelain container with butter. Definitely do not use an enamel or metal container.
- Cut out a piece of aluminium foil to cover the pudding while it’s in the oven. Grease one side of the foil with butter.
- Sift the flour and bicarbonate soda into a bowl and stir in the sugar.
- In another bowl, beat the egg very well and add all the wet ingredients in with the egg one by one. Beat the mixture well.
- Pour the wet ingredients into the dry ingredients, mix well with a wooden spoon.
- Pour the batter into the prepared baking dish. Cover the dish with the prepared foil, with the greased side down.
- Bake for 45mins in the preheated oven until well risen and brown.
- When the pudding is almost done, heat the ingredients for the sauce, ensuring that you melt all the sugar and butter. When the pudding is done, remove from the oven, take off the foil and pour the sauce over.
You can serve the pudding hot, warm or at room temperature, though warm is best, with a little thin cream, vanilla custard or just as is – saturated with Amarula sauce! Happy baking!