Malva Pudding With Amarula Cream

Alan Coxons wonderful version of the traditional malva pudding from south africa, enhanced with amarula liqueur

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat the oven to 180C/gas 4.
2. Butter a baking dish thoroughly.
3. 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.
4. Sift together the flour, salt and bicarbonate of soda
5. Mix together the milk, vinegar and vanilla extract.
6. Fold the dry ingredients into the egg mixture. Then add the milk mixture a little at a time and stir together.
7. Pour into the buttered baking dish and cover lightly with buttered foil.
8. Bake for approx 35-45 minutes until firm.
9. 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.
10. To make the Amarula cream; lightly whisk the whipping cream and then add the Amarula cream liqueur.
11. To serve; pour the sauce over the hot pudding and serve with the Amarula cream.