March 30, 2026

Amarula Malva Pudding

Serves:

Cooking Time:

< 60 min

Ingredients:

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

Method

Pudding:

Preheat the oven to 180°C and grease a 20 cm in diameter x 5 cm deep ovenproof dish.
Beat the castor sugar and eggs together until very thick and pale. Add the apricot jam and mix in.
Sift the dry ingredients together.
Mix the butter, vinegar and milk together. Add alternately with the dry ingredients to the egg and sugar mixture. Beat well.
Pour into the prepared dish and bake for 40 – 45 minutes.

Sauce:

In a saucepan, add the cultured cream, sugar, water and butter. Heat over medium heat until the mixture just starts to bubble, whisking constantly until smooth. Remove from the heat and add the Amarula.
Remove the malva from the oven and prick the pudding all over with a fork and pull sides away from edges to allow sauce to run in.
Pour about two thirds of the sauce over the pudding as soon as it comes out of the oven. Allow the malva to stand for 15 minutes for the sauce to soak in.
Serve the remaining sauce with the pudding.

To finish: Serve warm with custard.