malva-pudding-amarula-sauce.png
Malva pudding is a South African classic, a sponge pudding made lighter by the addition of vinegar (which helps activate the raising agents) and flavoured with apricot jam. Whilst most malva puddings are dark, this exact colour will depend on the sugar used; you can use anything from golden caster sugar to very dark Muscovado. In this the dessert is prepared for the festive season (Christmas or New Year’s Eve) with the addition of a white sauce made South Africa’s premier cream liqueur, Amarula, which is flavoured with the wild fruit of the marula tree (Sclerocarya birrea) which is also locally called the elephant tree or the marriage tree.
Prep time: 20 minutes/Cook time: 50 minutes/Serves 8
Ingredients:
For the Malva pudding:
1 egg
200g (1 cup) sugar (a dark muscovado sugar will give a dark sponge, golden caster sugar for a lighter coloured sponge)
1 tbs smooth apricot jam
2 tbs butter, softened
125g (1 cup) plain (all purpose) flour
1 tsp bicarbonate of soda
pinch of salt
250ml (1 cup) milk
1 tsp vinegar
For the Amarula sauce:
100g (1/2 cup) butter, melted and cooled
200ml (4/5 cup) cream
100g (1/2 cup) caster sugar
80ml (1/3 cup) Amarula
Method:
In a large bowl, beat together the egg and sugar until creamy, then add the jam and butter, stirring to combine thoroughly. Sift together the dry ingredients and pour them into the egg-and-sugar mixture. Stir to combine.
Gradually pour in the milk, beating constantly. When the mixture is thoroughly combined, add the vinegar. Pour into a greased baking dish and cover with foil. Bake in an oven pre-heated to 180°C (160°C fan, 355°F, Gas Mark 4) for about 45 minutes. Remove the foil and continue baking for a further 10 minutes, or until golden brown.
To make the sauce, combine the butter, cream and caster sugar in a saucepan over low heat and stir until the sugar is dissolved and the sauce thickens – this will take a few minutes. Take the sauce off the heat and add the Amarula. Pour the sauce slowly over the pudding as soon as it comes out of the oven. Once the pudding is saturated with sauce, pour the remainder into a jar for guests to add.
Serve immediately, with the extra sauce on the side.
