• Recipe by Christine Capendale

    Styling and photography by Hein van Tonder

    Malva pudding with Amarula butterscotch sauce

    Serves: 8
    Total Time: 45 mins



    • 340g cake flour
    • pinch salt
    • 1 tsp baking powder
    • 100g butter, at room temperature + extra, to grease
    • 150g castor sugar
    • 2 eggs
    • 75g apricot jam
    • 1 tbsp white vinegar
    • 1 tsp bicarbonate of soda
    • 250ml (1 cup) milk

    • 60g butter
    • 150g castor sugar
    • 2 tsp vanilla extract
    • 250ml (1 cup) water
    • 150ml fresh cream
    • 150ml Amarula



    For the malva pudding, preheat the oven to 180°C. Into a bowl, sift together the flour, salt and baking powder.


    In a stand mixer with the whisk attachment, cream the 100g butter and castor sugar until light and fluffy. Beat in the eggs. Add the apricot jam and vinegar and mix well. Dissolve the bicarbonate of soda in the milk and add to the egg and butter mixture together with the dry ingredients. Mix to form a batter.


    Pour into a greased baking dish or 8 individual ones and bake in the preheated oven for 30 minutes for 1 large pudding. Reduce the oven temperature if it becomes too dark. If you make individual malva puddings, the baking time will be shorter, 20 – 25 minutes, depending on the size and shape of your bowls. Remove from oven and cool for 5 minutes.


    For the butterscotch sauce, combine the 60g butter with the remaining sauce ingredients in a small saucepan and bring to the boil over high heat. Boil for 3 minutes. Remove from heat and set aside until needed.


    If you made 1 large malva pudding, cut it into 8 portions. Serve the warm malva with the Amarula butterscotch sauce alongside to pour over.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com