Malva Pudding With Amarula Cream Recipes

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MALVA PUDDING WITH AMARULA CREAM



Malva Pudding With Amarula Cream image

Alan Coxons wonderful version of the traditional malva pudding from south africa, enhanced with amarula liqueur

Provided by MarraMamba

Categories     Dessert

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

250 g sugar
15 g soft butter
1 egg
60 ml smooth apricot jam
250 g self-raising flour
1 pinch salt
1 teaspoon bicarbonate of soda
250 ml milk
2 teaspoons vinegar
2 teaspoons vanilla extract
250 ml evaporated milk
100 g unsalted butter
125 g demerara sugar
60 ml hot water
100 ml Amarula cream liqueur
150 ml whipping cream

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.

Nutrition Facts : Calories 1115.2, Fat 45.7, SaturatedFat 27.9, Cholesterol 191.4, Sodium 1311.6, Carbohydrate 164, Fiber 1.8, Sugar 101.7, Protein 15.4

AMARULA MALVA PUDDING



Amarula Malva Pudding image

This is a baked dessert from South Africa, and it's delicious. It has a spongy interior and a caramelized outside texture. There are several versions of this recipe, most differing in the sweetened sauce drizzled on top. This version is topped with a luscious sauce made from Amarula, a creamy liqueur made in South Africa. I think...

Provided by Vickie Parks

Categories     Puddings

Time 40m

Number Of Ingredients 15

2 large eggs
1 1/2 tsp grated orange zest
3/4 c granulated sugar
1 Tbsp unsalted butter, room temperature
4 Tbsp apricot jam
1 tsp vinegar
3/4 c milk
1 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
AMARULA SAUCE:
6 Tbsp melted butter
3/4 c heavy cream
1/2 c caster sugar (or super-fine sugar)
2 1/2 oz amarula liqueur

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.

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