Malva Pudding  with Amarula Liqueur Cream Sauce

Malva Pudding with Amarula Liqueur Cream Sauce

Serves 4 – 6

Ingredients: 
Pudding:
30 g (2 tbs) butter 
100 g (125ml) Huletts White Sugar
1 extra-large egg
15 ml (1 tbs) apricot jam
5 ml (1 t) bicarbonate of soda
125 ml (½ cup) milk
140 g (1 cup) cake flour
1 ml (pinch) salt
15 ml (1tbs) vinegar
 
Amarula Cream Liqueur Sauce:
125 g butter
180 g (250 ml) Huletts Treacle Sugar 
1 ml (pinch) salt
250 ml (1 cup) fresh cream
80 ml (⅓ cup) Amarula Cream Liqueur 

 

Method: 
Pudding:
1. Preheat oven to 180◦C. Grease a 20 cm oven-proof dish. 
2. Cream butter and sugar together until light and fluffy.
3. Add the egg and apricot jam and mix well.
4. Dissolve the bicarbonate of soda in the milk.
5. Sift the flour and salt together and add to the creamed mixture alternately with the milk.
6. Lastly stir in the vinegar.
7. Pour into the prepared dish. Bake in the preheated oven for 40 – 45 minutes.
 
Amarula Sauce:
1. Combine the butter, sugar, salt and cream in a small heavy based saucepan. Place over low heat and stir until the sugar is dissolved and the sauce thickens – this will take a few minutes.  Remove from the heat and add the Amarula Cream Liqueur. 
 
Pour sauce over the pudding as soon as it is taken from the oven. Pierce the pudding with a fork to allow the sauce to be absorbed. 

 

VARIATION
 
MALVA PUDDING WITH MALVA SAUCE
 
Ingredients:
 
125 g butter
100 g (125 ml) Huletts White Sugar
125 ml (½ cup) water
185 ml (¾ cup) fresh cream
5 ml (1 tsp) vanilla essence
 
Method:
 
1. Combine the butter, sugar, water and cream in a small heavy based saucepan. 
2. Simmer for about 2 minutes while stirring.  Remove from the heat and add the vanilla essence. Pour sauce over the pudding as soon as it is taken from the oven.
3. Pierce the pudding with a fork to allow the sauce to be absorbed.