AMARULA MALVA PUDDING -

Hello, I'm Les - this is the first post I'm putting up on HIVE and want to support CWU Recipe book.

This is my famous Malva pudding. The family love it and unfortunately, Eden, my sister in law is far away in South Africa - and this is one of her favourite desserts

Without any further ado - here it is:

AMARULA MALVA PUDDING

INGREDIENTS
250ml (1 cup) caster sugar
2 large eggs
15ml (1 tbsp) smooth apricot jam
185g (6½ oz) plain flour
5ml (1 tsp) bicarbonate of soda
pinch of salt
30ml (2 tbsp) butter
5ml (1 tsp) white vinegar
125ml (½ cup) milk
250ml (1 cup) double cream

Sauce: 125ml (½ cup) butter
125ml (½ cup) white sugar
125ml (½ cup) Amarula

Method:

1 Preheat the oven to 180°C/fan 160°C /350°F/gas mark 4.
2 Beat the caster sugar and eggs until fluffy and light.
3 Beat in the apricot jam.
4 Sift the flour, bicarbonate of soda and salt together 3 times.
5 Melt the butter with vinegar and milk over low heat.
6 Fold the flour mixture and the milk mixture alternately into the egg mixture and pour the batter into a greased ovenproof dish.
7 Bake the pudding for about 45 minutes, or until a knife inserted in the centre comes out clean.
8 Meanwhile, place the cream, butter, sugar and Amarula into a saucepan and stir over moderate heat until the butter has melted and the sugar has dissolved. Do not allow the mixture to boil.
9 Remove the pudding from the oven, pierce it in a number of places with a skewer and pour the hot sauce over it immediately.
10 Serve hot or cold with cream.

You can substitute light brown sugar for castor sugar and ideal milk for double cream

Let me know if you try it out - would love to hear about your results