Amarula Malva Pudding Recipes

Steps:

• Preheat the oven to 180C/gas 4.
• Butter a baking dish thoroughly.
• To make the pudding; beat together the sugar and butter until smooth, light and fluffy, then add the egg and the jam beating until pale.
• Sift together the flour, salt and bicarbonate of soda
• Mix together the milk, vinegar and vanilla extract.
• Fold the dry ingredients into the egg mixture. Then add the milk mixture a little at a time and stir together.
• Pour into the buttered baking dish and cover lightly with buttered foil.
• Bake for approx 35-45 minutes until firm.
• To make the sauce; combine the evaporated milk, butter, demerara sugar and hot water in a pan. Heat, stirring continuously until the butter melts and the sugar has dissolved.
• To make the Amarula cream; lightly whisk the whipping cream and then add the Amarula cream liqueur.
• To serve; pour the sauce over the hot pudding and serve with the Amarula cream.

Steps:

• 1. Preheat oven to 350°F. Grease 8-inch square cake pan; set aside.
• 2. Add eggs, orange zest, sugar, butter and jam to a large bowl, and beat until light and fluffy. Add vinegar and milk, and beat just enough to incorporate into the batter.
• 3. In another bowl, sift together the flour, baking soda and salt. Gradually fold the flour mixture into the egg mixture. The mixture might be a little runny, that's OK.
• 4. Pour batter into prepared cake pan. Bake at 350°F for 25 to 30 minutes or until a toothpick insert in center comes out clean.
• 5. While cake is baking, prepare the Amarula sauce. Combine the butter, cream and sugar in a saucepan over low heat for about 4 to 5 minutes, and stir until the sugar is dissolved and the sauce has thickened. Remove saucepan from heat, and stir in the Amarula liqueur.
• 6. When the pudding is done baking, remove it from the oven and slowly pour the Amarula sauce over the pudding while it's still hot, letting the pudding get saturated with the sauce.
• 7. Serve hot, with fresh custard (or whipped cream or vanilla ice cream) on the side.