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Malva Pudding With Amarula Cream: A Taste of South African Sunshine

I’ll never forget the first time I tasted Malva pudding. It was at a small, family-run restaurant in Cape Town, the air thick with the scent of spices and the sound of Afrikaans chatter. The warm, spongy pudding, drenched in a luscious, buttery sauce and topped with a dollop of creamy Amarula liqueur-infused cream, was unlike anything I had ever experienced. It was pure comfort, a sweet embrace on a cool evening, and it instantly transported me to the heart of South African hospitality. This is my take on that unforgettable classic.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35-45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Yield: One 9-inch square pudding
Dietary Type: Not specified (contains dairy and eggs)

Ingredients

For the Pudding:

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

For the Sauce:

250 ml evaporated milk
100 g unsalted butter
125 g demerara sugar
60 ml hot water

For the Amarula Cream:

100 ml Amarula cream liqueur
150 ml whipping cream

Equipment Needed

Baking dish (approximately 9-inch square)
Mixing bowls
Electric mixer or whisk
Saucepan

Instructions

Preheat the oven to 180°C/gas mark 4.
Thoroughly butter the baking dish. Ensure all corners and sides are greased to prevent the pudding from sticking.
To make the pudding, in a mixing bowl, beat together the sugar and soft butter until the mixture is smooth, light, and fluffy. This step is crucial for achieving the desired texture of the pudding, so don’t rush it. Use an electric mixer for best results, or a whisk and a little elbow grease.
Add the egg and the apricot jam to the butter mixture. Beat until the mixture is pale and well combined. The apricot jam not only adds sweetness but also contributes to the pudding’s characteristic moistness.
In a separate bowl, sift together the self-raising flour, salt, and bicarbonate of soda. Sifting ensures that the dry ingredients are evenly distributed and prevents lumps.
In another bowl or measuring jug, mix together the milk, vinegar, and vanilla extract. The vinegar reacts with the bicarbonate of soda to create a light and airy texture.
Fold the dry ingredients into the egg mixture. Be careful not to overmix, as this can result in a tough pudding. Mix until just combined.
Add the milk mixture a little at a time, stirring continuously to incorporate it fully. The batter should be smooth and relatively thin.
Pour the batter into the prepared, buttered baking dish.
Cover the baking dish lightly with buttered foil. This prevents the top of the pudding from browning too quickly.
Bake in the preheated oven for approximately 35-45 minutes, or until the pudding is firm to the touch and a skewer inserted into the center comes out clean. Check the pudding after 35 minutes; baking times may vary depending on your oven.
While the pudding is baking, prepare the sauce. In a saucepan, combine the evaporated milk, unsalted butter, demerara sugar, and hot water.
Heat the mixture over medium heat, stirring continuously until the butter melts and the sugar has dissolved completely. Bring the mixture to a simmer and then remove it from the heat. Ensure the sugar is fully dissolved, or the sauce may have a grainy texture.
To make the Amarula cream, lightly whisk the whipping cream until it forms soft peaks. Be careful not to overwhip, as this can result in a grainy texture.
Gently fold in the Amarula cream liqueur. Be careful not to deflate the cream.
To serve, remove the pudding from the oven. While it is still hot, pour the sauce evenly over the top, allowing it to soak into the pudding.
Serve the warm pudding with a generous dollop of the Amarula cream.

Expert Tips & Tricks

For an even richer flavor, use browned butter in the sauce. Simply melt the butter in a saucepan over medium heat and cook until it turns a nutty brown color, being careful not to burn it.
If you don’t have apricot jam, you can substitute it with smooth marmalade or even a tablespoon of apricot preserves.
To make the pudding ahead of time, bake it as directed and let it cool completely. Cover tightly and store it in the refrigerator for up to 2 days. Reheat it gently in the oven before serving.
If the top of the pudding starts to brown too quickly, you can cover it with foil for the last 10-15 minutes of baking.
For a more intense Amarula flavor, you can add a tablespoon of Amarula liqueur to the pudding batter as well as the cream.

Serving & Storage Suggestions

Malva pudding is best served warm, straight from the oven, with a generous helping of Amarula cream. The combination of the warm, spongy pudding, the rich, buttery sauce, and the creamy, boozy topping is simply irresistible.

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or oven before serving. The Amarula cream is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 24 hours. Note that the cream may lose some of its volume after being stored.

The pudding itself can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Please note that the following is an estimate, and actual values may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	30g	46%
Saturated Fat	20g	100%
Cholesterol	150mg	50%
Sodium	500mg	21%
Total Carbohydrate	80g	27%
Dietary Fiber	2g	8%
Sugars	50g	–
Protein	8g	16%

Variations & Substitutions

Boozy twist: Replace some of the hot water in the sauce with more Amarula liqueur.
Spice it up: Add a pinch of cinnamon, nutmeg, or ground ginger to the pudding batter for a warm, festive flavor.
Citrus zest: Grate the zest of an orange or lemon into the pudding batter for a bright, aromatic twist.
Nutty delight: Add a handful of chopped pecans or walnuts to the pudding batter for added texture and flavor.
Dairy-free: While this recipe contains dairy, you can experiment with substitutes at your own risk. For the sauce, you may try a plant-based butter alternative and plant-based evaporated milk. For the cream, you can whip full-fat coconut milk and add the Amarula liqueur. The results may vary, but it’s a good option for those with dairy sensitivities.

FAQs (Frequently Asked Questions)

Q: Can I use brown sugar instead of demerara sugar in the sauce?
A: Yes, you can substitute brown sugar for demerara sugar in the sauce. Brown sugar will provide a similar depth of flavor, although the texture of the sauce may be slightly different.

Q: What if I don’t have self-raising flour?
A: If you don’t have self-raising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

Q: Can I make this pudding in a muffin tin?
A: Yes, you can bake this pudding in a muffin tin for individual servings. Reduce the baking time accordingly, checking for doneness after about 20-25 minutes.

Q: Why is my pudding dry?
A: A dry pudding is usually caused by overbaking. Be sure to check the pudding regularly and remove it from the oven as soon as it is firm to the touch. Covering the pudding with buttered foil during baking can also help prevent it from drying out.

Q: Can I use a different liqueur in the cream?
A: While Amarula liqueur adds a unique South African flavor to the cream, you can substitute it with other cream-based liqueurs or even a splash of brandy or rum. Just be sure to adjust the amount to your taste preference.

Final Thoughts

This Malva pudding with Amarula cream is more than just a dessert; it’s a taste of South African sunshine, a warm hug on a plate. Whether you’re looking for a comforting treat on a chilly evening or a show-stopping dessert for a special occasion, this recipe is sure to impress. Don’t be afraid to experiment with the variations and substitutions to make it your own. And most importantly, enjoy the process of creating something delicious and sharing it with the ones you love. I encourage you to give this recipe a try and let me know what you think! Pair it with a strong cup of coffee or a glass of dessert wine for the ultimate indulgence.

Malva Pudding With Amarula Cream Recipe