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Helen Goh's malva pudding with Amarula sauce

Helen Goh
Helen Goh

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South Africa's answer to sticky date pudding.
South Africa's answer to sticky date pudding.William Meppem

This delicious, easy dessert is South Africa's answer to sticky date pudding. Inexpensive Amarula liqueur has romantic and practical appeal: the butterscotch sauce here is fabulous. If you can't find it, Bailey's Irish Cream, or even a strong white coffee, is a good substitute.

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Ingredients

For the pudding

  • 250g plain flour

  • 1 tsp cinnamon powder

  • 1 tsp bicarbonate of soda

  • ¼ tsp baking powder

  • ¼ tsp salt

  • 50g unsalted butter, melted, plus 20g extra, softened

  • 125ml milk

  • 3 eggs, at room temperature

  • 80g caster sugar

  • 80g light brown sugar

  • 2 tsp apple cider vinegar

  • 2 tbsp apricot jam

  • thick cream, to serve

For the Amarula sauce

  • 50ml cream

  • 50ml water

  • 50ml Amarula liqueur

  • 40g caster sugar

  • 40g light brown sugar

  • 1 tsp vanilla extract

  • ⅛ tsp salt

Method

  1. Step 1

    Preheat oven to 175C fan-forced (195C conventional). Brush an ovenproof dish (about 25cm x 30cm) with the 20g extra butter. Set aside in a cool place.

  2. Step 2

    Sift the flour, cinnamon, bicarbonate of soda, baking powder and salt in a medium bowl, then set aside.

  3. Step 3

    Place the butter in a small saucepan over low heat. As soon as it has melted, remove from heat and stir in the milk.

  4. Step 4

    Combine the eggs and sugars in the bowl of a cake mixer and beat on medium-high speed with the whisk attachment until thick and pale – about 7-8 minutes.

  5. Step 5

    Reduce speed to low, add the vinegar and jam and mix for a few seconds. Then, in three batches, add the sifted dry ingredients alternately with the milk/butter mixture. Beat for just a few seconds between each addition – the batter should not be fully incorporated yet – then remove the bowl from the mixer. Using a flexible spatula, fold the batter by hand until fully combined. (This is to avoid over-beating, which will result in a tough or chewy cake.)

  6. Step 6

    Scrape the batter into the baking dish and bake for about 35 minutes until golden brown.

  7. Step 7

    For the sauce, combine all the ingredients in a medium saucepan. Stir over low heat until the sugars have dissolved, then increase heat to medium and simmer for 5 minutes.

  8. Step 8

    Poke holes all over the top of the hot pudding using a thin skewer. Spoon the sauce over it, allowing it to soak into the holes and then overflow. Serve warm with thick cream.

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Helen GohHelen Goh is a chef and regular Good Weekend columnist.

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Original URL: https://www.watoday.com.au/goodfood/recipes/helen-gohs-malva-pudding-with-amarula-sauce-20210514-h1vtu6.html