Prep 15 mins
Cook 50 mins
Alan Coxons wonderful version of the traditional malva pudding from south africa, enhanced with amarula liqueur
For the pudding
- 250 g sugar
- 15 g soft butter
- 1 egg
- 60 ml smooth apricot jam
- 250 g self-raising flour
- 1 pinch salt
- 1 teaspoon bicarbonate of soda
- 250 ml milk
- 2 teaspoons vinegar
- 2 teaspoons vanilla extract
For the sauce
- 250 ml evaporated milk
- 100 g unsalted butter
- 125 g demerara sugar
- 60 ml hot water
For the Amarula cream
- 100 ml Amarula cream liqueur
- 150 ml whipping cream
- Preheat the oven to 180C/gas 4.
- Butter a baking dish thoroughly.
- To make the pudding; beat together the sugar and butter until smooth, light and fluffy, then add the egg and the jam beating until pale.
- Sift together the flour, salt and bicarbonate of soda
- Mix together the milk, vinegar and vanilla extract.
- Fold the dry ingredients into the egg mixture. Then add the milk mixture a little at a time and stir together.
- Pour into the buttered baking dish and cover lightly with buttered foil.
- Bake for approx 35-45 minutes until firm.
- To make the sauce; combine the evaporated milk, butter, demerara sugar and hot water in a pan. Heat, stirring continuously until the butter melts and the sugar has dissolved.
- To make the Amarula cream; lightly whisk the whipping cream and then add the Amarula cream liqueur.
- To serve; pour the sauce over the hot pudding and serve with the Amarula cream.