Desserts

Malva Pudding with Creamy Amarula Custard Recipe

INGREDIENTS PUDDING

30ml butter or margarine.
125ml white sugar.
1 extra large egg.
15ml apricot jam.
5ml bicarbonate of soda.
125ml milk.
250ml cake flour.
pinch salt.
15ml vinegar.

INGREDIENTS AMARULA CUSTARD

125g butter or margarine.
185ml white sugar.
65ml water.
120ml cream.
5ml vanilla essence.
65ml amarula cream.

METHOD PUDDING

Preheat oven to 180°C.
In a bowl cream the butter until light and fluffy.
Beat in apricot jam.
Dissolve the bicarbonate of soda in the milk.
In a separate bowl sift the flour and salt together and add to the creamed mixture,
alternately with the milk.
Lastly stir in the vinegar.
Pour into a deep round ovenproof dish.
Cover the dish with a lid or foil and bake for 1 hour.

METHOD AMARULA CUSTARD

In a saucepan bring the butter, sugar and water to the boil.
Turn down the heat and simmer for 2 minutes, stirring all the time.
Remove from the stove and add the cream, amarula cream and vanilla essence.
Mix and pour over the hot baked pudding.