Malva pudding is about as South African as dessert gets, and this version adds Amarula to the sauce for a warmer, more grown-up finish poured over the sponge while it is still hot from the oven.
The sauce is what makes malva pudding what it is, soaking into every corner of the warm sponge until barely a dry crumb is left. Amarula stirred through the LANCEWOOD® Cultured Cream sauce adds a rounder, slightly boozy warmth that a plain malva never quite reaches.
This is the pudding that closes out a family Sunday lunch or a festive table, served warm with custard and second helpings practically guaranteed.
Beat sugar and eggs until pale, mix in apricot jam, then add the dry ingredients alternately with a butter, vinegar and milk mixture. Bake until risen, then soak the hot pudding in a warm sauce made with cultured cream, sugar and butter.
The classic malva pudding sauce is finished with Amarula, stirred in once the cream, sugar, water and butter mixture has heated through, for a warm, boozy finish.
Yes. The pudding batter and sauce are both straightforward, and the only real technique is pricking the hot pudding so the sauce soaks in properly.
Yes. Leave out the Amarula and use the sauce as it is, or replace it with the same amount of cream for a similar richness without the alcohol.
Pricking the pudding all over and pulling the sides away from the edges lets the sauce soak into the sponge rather than just sitting on top.
Warm custard, poured over just before serving, along with the extra sauce kept back from the pan.
Pudding:
250 ml castor sugar
2 extra large egg(s)
15 ml fine apricot jam
310 ml cake flour
5 ml bicarbonate of soda
salt, a pinch
30 g butter, melted
5 ml vinegar
125 ml milk
Sauce:
175 g LANCEWOOD® Cultured Cream
180 ml sugar
250 ml hot water
125 ml butter
90 ml Amarula
For serving:
custard
Pudding:
Sauce:
To finish:
Serve warm with custard.
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