Description
Malva Pudding is a classic South African dessert known for its moist, spongy texture and sweet apricot flavor. This version is enhanced with a creamy Amarula sauce, adding a rich, velvety finish that perfectly complements the warm pudding. Ideal for a comforting treat, this baked dessert is easy to make and sure to impress your guests.
Ingredients
Scale
Pudding
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 tablespoons butter, melted
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup apricot jam
- 1/4 cup warm water
- 1 tablespoon Amarula liqueur
Amarula Sauce
- 1/2 cup Amarula liqueur
- 1/2 cup heavy cream
- 1/4 cup sugar
- 2 tablespoons butter
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or individual ramekins to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Prepare wet ingredients: In a separate bowl, beat the eggs until frothy then add melted butter, vinegar, vanilla extract, milk, and apricot jam. Stir until the mixture is smooth.
- Combine wet and dry: Gently mix the wet ingredients into the dry ingredients until just combined. The batter will be slightly runny, which is expected.
- Bake the pudding: Pour the batter into the greased baking dish and bake for 30-35 minutes, or until the pudding turns golden brown and a toothpick inserted into the center comes out clean.
- Make Amarula sauce: While the pudding bakes, combine Amarula liqueur, heavy cream, sugar, and butter in a saucepan over medium heat. Stir continuously until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside.
- Soak pudding with sauce: After baking, immediately pour the warm Amarula sauce over the hot pudding, allowing it to soak in thoroughly.
- Rest and serve: Let the pudding sit for 10 minutes to fully absorb the sauce. Serve warm with additional Amarula sauce on the side if desired.
Notes
- Ensure the pudding is served warm to enjoy the full richness of the Amarula sauce.
- Substitute apricot jam with peach or apricot preserves if preferred.
- For a non-alcoholic version, substitute Amarula liqueur with a combination of heavy cream and vanilla extract.
- This dessert pairs wonderfully with vanilla ice cream or whipped cream.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days and reheat gently before serving.
