Helen Goh's malva pudding with Amarula sauce

Name: Helen Goh's malva pudding with Amarula sauce
Cook time: 1 h
Yield: 6-8
Cuisine: African
Ingredients: 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

Helen Goh

May 14, 2021

Time:30 mins - 1 hourServes:6-8

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.

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

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.
Step 2
Sift the flour, cinnamon, bicarbonate of soda, baking powder and salt in a medium bowl, then set aside.
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.
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.
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.)
Step 6
Scrape the batter into the baking dish and bake for about 35 minutes until golden brown.
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.
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.