Malva pudding with Amarula Cream Liqueur
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23 September 2020
Mozambiqan Cashewnut Cake
4 October 2020Malva pudding with Amarula Cream Liqueur
Traditional South African dessert with spongy interior soaked in tasty Amarula Cream Liqueur, served warm. I prepared it according to the recipe of the local host Linda, who knows everything about baking (and not only baking) 😉
Ingredients for a Malva Pudding:
- 180g sugar
- 2 large eggs
- 2 tbsp of apricot jam
- 2 tbsp butter + 1 tbsp for greasing a dish
- 1 tsp white vinegar
- 150g cake flour
- 1 tsp baking soda
- A pinch of salt
- 50ml cold milk
- 50ml Amarula Cream Liqueur (optional Baileys Cream)
- 100ml cream
- 100g butter
- 100g sugar
- 100ml hot water
- 100ml Amarula Cream Liqueur or Baileys Cream)
For the souce:
Preheat the oven to 180°C. and grease a medium ovenproof dish (recommended size of a dish 18 cm x 25 cm) Beat the eggs and sugar together until pale and creamy. Melt the butter and jam together, then stir in the vinegar. Add this mixture to the egg mixture and mix well. Sift the dry ingredients together than add to the egg mixture alternately with milk and Amarula. Pour the batter into the greased dish and bake for 40-45 minutes. Just before the pudding is done, make the sauce. Add all ingredients except the Amarula to the saucepan and bring to the boil. Simmer gently for a few minutes, then remove from heat and stir in the Amarula. Remove the Malva Pudding from the oven, then prick several times with the fork. Pour the hot sauce over the pudding and leave for 15 minutes to soak in. Serve warm with custard and ice creams. 😋
