Description
Malva Pudding is a traditional South African dessert known for its spongy texture and sweet apricot flavor, complemented by a rich and creamy Amarula liqueur sauce. This comforting baked pudding is perfect for serving warm, offering a delightful balance of fruity sweetness and luscious creaminess, ideal for special occasions or cozy gatherings.
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). Grease a 9×9-inch baking dish or individual ramekins to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs until frothy. Add the melted butter, vinegar, vanilla extract, milk, and apricot jam, stirring well until smooth.
- Combine Batter: Pour the wet ingredient mixture into the dry ingredients and mix until just combined. The batter will be slightly runny, which is expected.
- Bake the Pudding: Pour the batter into the prepared baking dish and bake in the preheated oven for 30 to 35 minutes. The pudding is done when it turns golden brown and a toothpick inserted in the center comes out clean.
- Prepare Amarula Sauce: While the pudding bakes, place Amarula liqueur, heavy cream, sugar, and butter in a saucepan over medium heat. Stir continuously until the sugar dissolves and the sauce thickens slightly, approximately 5 to 7 minutes. Remove from heat.
- Combine Pudding and Sauce: Once baked, remove the pudding from the oven and immediately pour the warm Amarula sauce over the hot pudding, allowing it to soak in and enhance the flavor and moisture.
- Rest and Serve: Let the pudding rest for 10 minutes to fully absorb the sauce. Serve warm with additional Amarula sauce on the side if desired for extra creaminess.
Notes
- The slightly runny batter is typical for Malva pudding and results in its characteristic spongy texture.
- If Amarula liqueur is unavailable, you can substitute with a similar creamy fruit liqueur or omit for a non-alcoholic version.
- Letting the pudding soak in the sauce enhances moisture and flavor; do not skip this step.
- Use fresh apricot jam for best authentic flavor; alternatives like peach or orange marmalade can work in a pinch.
- Serve the pudding warm for optimal taste and texture.
