Warm Malva Pudding with Creamy Amarula Sauce
An iconic South African dessert taken to new heights with a rich Amarula cream sauce—soft, spongy, and decadently boozy.
Ingredients
For the pudding:
1 cup (250 ml) sugar
2 large eggs
1 tbsp apricot jam
1¼ cups (310 ml) cake flour
1 tsp baking soda
Pinch of salt
1 tbsp melted butter
1 tsp vinegar (white or apple cider)
½ cup (125 ml) milk
For the Amarula sauce:
1 cup (250 ml) fresh cream
½ cup (125 ml) Amarula liqueur
½ cup (125 ml) sugar
½ cup (125 ml) hot water
2 tbsp butter
Instructions
1. Preheat and prepare:
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish (about 8-inch square or similar).
2. Make the pudding batter:
In a large mixing bowl, whisk together the sugar and eggs until light and fluffy.
Stir in the apricot jam.
In a separate bowl, sift together the flour, baking soda, and salt.
Add the dry ingredients to the egg mixture and mix gently.
Stir in the melted butter, vinegar, and milk. Mix until smooth.
3. Bake:
Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until golden brown and a skewer inserted in the center comes out clean.
4. Prepare the Amarula sauce:
While the pudding bakes, place the cream, Amarula, sugar, hot water, and butter in a saucepan.
Stir over medium heat until the sugar is dissolved and the sauce is heated through—do not boil.
5. Soak and serve:
As soon as the pudding comes out of the oven, poke a few holes in it with a skewer or fork.
Slowly pour the warm Amarula sauce over the hot pudding, allowing it to soak in.
Let the pudding rest for a few minutes to absorb the sauce fully.
