Amarula malva pudding with Amarula crème anglaise Posted on 8 January 2013 Malva pudding is a South African dessert staple. What happens when you combine it with another classic, Amarula? Heaven. Ingredients Sponge: 250 ml castor sugar 2 eggs 300 ml flour 5 ml bicarbonate of soda Pinch of salt 30 ml butter 15 ml apricot jam 8 ml vinegar 150 ml milk Gooseberries or fresh figs for garnishing Sauce: 150 g butter 250 ml sugar 400 ml Amarula Amarula crème Anglaise (makes 1 litre): 400 ml Amarula 600 ml milk 160 g castor sugar 10 egg yolks Sponge: Preheat the oven to 180˚C. Whisk the eggs and castor sugar until creamed. Sieve the dry ingredients together in a separate bowl. Melt the butter and jam over a low heat and then remove from the heat and add the milk and vinegar. Fold everything together, fill 12 dariole moulds and bake in the oven for approximately 15 minutes until golden brown. Remove from the oven and cover immediately with the malva sauce (recipe below). Sauce: Combine all ingredients in a pot and boil. Pour over sponge as soon as it comes out of the oven. Amarula crème Anglaise (makes 1 litre): Combine all ingredients in a bowl and cook over a double boiler whisking frequently until the mixture is thick enough in consistency to coat the back of a spoon. To serve, turn the sponge out of the moulds, cover with the sauce and plate with Amarula crème Anglaise. Garnish with gooseberries or fresh figs. Makes 12 standard dariole moulds. Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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