Thursday, 12 April 2012

Amarula Malva Pudding...SA's most favourite dessert!

Malva pudding must be South Africa's most favorite dessert. Actually a winter dessert, but any full-blooded South African, will eat Malva Pudding year in  and year out.

This recipe has two twists – it’s baked over the braai coals, and the rich creamy sauce is made with Amarula. It is easy to make, and delicious, and is just as easy to bake in the oven (bake at 180 deg C until golden brown, before pouring the sauce over whilst still hot).

Amarula Malva Pudding
serves 6

  • 125 ml  white sugar
  • 1 egg
  • 25 ml (1½ Tbsp apricot jam -any jam, or even syrup, will work)
  • 250 ml cake flour
  • 5 ml baking powder
  • Pinch of salt
  • 5 ml bicarbonate of soda
  • 250 ml milk

  1. With a wire whisk or egg beater, beat together the sugar and eggs.  You want the mixture to creamy and pale, so be patient and beat it for as long as it takes.  This step ensures a light, fluffy pudding and is very much worth the effort!
  2. Add the jam, flour, baking powder and salt and stir  until blended.
  3. Mix the bicarb with the milk and quickly mix it in with the batter. Pour the batter into the small cast-iron baking pot that has been sprayed with Spray 'n Cook or buttered out, cover with the lid and place over moderate coals. Pile some hot coals onto the lid of the pot and bake for about an hour. Remove the coals carefully, otherwise you end up with ash in your pudding. The pudding is done when a sharp knife or skewer inserted in the middle comes out clean.

Whilst the pudding is baking, make the syrup. Remove the pudding from the fire, and using a fork, poke holes in the top of the dessert, then slowly pour over the syrup, giving it time to absorb – it will seem like too much syrup, but trust me, it isn’t, so stick to the recipe;  it works and is delicious!

  • 60 ml butter
  • 250 ml  sugar
  • 125 ml boiling water
  • 250 ml Amarula( creamy liqueur)
  • Pinch of salt

Melt the butter in a pot over the fire, add all the other ingredients and allow to slowly heat through. Do not boil the sauce. Slowly pour the sauce over the pudding, allowing it soak in thoroughly and serve with cream or custard.