Malva pudding with Amarula sauce
- 375ml (1½ cups) fresh cream
- 160g sugar
- 110g butter
- 15ml (1 tbsp) apricot jam
- pinch of salt
- 30ml (2 tbsp) butter
- 80g sugar
- 45ml (3 tbsp) apricot jam
- 5ml (1 tsp) bicarbonate of soda
- 125ml (½ cup) milk
- 120g (1 cup) cake flour
- pinch of salt1 large egg, lightly beaten
- 20ml (4 tsp) vinegar
- 150ml Amarula Cream liqueur
- 300ml fresh cream
Preheat the oven to 180°C. Lightly grease 6 pudding moulds and set aside.
Combine all the sauce ingredients in a saucepan and bring to the boil. Reduce the heat and simmer, stirring continuously, until it starts to caramelise, about 2 minutes. Remove from the heat and set aside to keep warm.
For the puddings, cream the butter and sugar until light and fluffy, then beat in the jam.
Dissolve the bicarbonate of soda in the milk.
Sift the flour and salt together.
Alternately beat the flour mixture, milk and egg into the butter mixture until combined, then beat in the vinegar.
Pour the batter into the moulds, cover with half the sauce and bake for 30 minutes.
Remove from the oven and pour over the remaining sauce. Continue to bake until the centre of the puddings are done and the sauce begins to bubble around the sides, about 15 minutes.
For the Amarula sauce, bring the Amarula and cream to the boil in a pot. Simmer until reduced by half and remove from the heat.
Serve the puddings topped with the Amarula sauce.