1 Large egg
250 ml berry sugar (I prefer to work with berry sugar, as its easier to cream than regular sugar)
1 tbs smooth apricot jam
2 tbs softened salted butter (not margarine)
250 ml blending flour (you can use regular flour, it’s the same)
1 tsp bicarbonate of soda
pinch of salt
250 ml 1% milk (you can use full cream or half and half, it will only be richer in taste)
1 tsp white vinegar
125 ml melted butter (not margarine)
237 ml cream (1 carton)
125 ml berry sugar
80 ml Amarula
Beat with an electric hand mixer the egg and sugar until creamy, then add jam and butter, and beat again till combined thoroughly.
Add dry ingredients to the egg-and-sugar mixture. Stir with a spoon to combine. It may seem a bit dry, but do not worry. Slowly add in the milk and continue to stir and mix with the spoon. When the mixture is combined, add the vinegar.
Pour into a baking dish and cover with foil.
Bake at 350°F for about 40-45 minutes, or till golden brown.
Remove foil and pour over the hot sauce, you prepared in the interim.
Return the pudding to oven, but switch if off, for a further 5 minutes as this does help for the sauce to be sucked up by the pudding. Yummy!!!
Combine the butter, cream and sugar in a saucepan over low heat and stir until the sugar is dissolved and the sauce thickens, this will take a few minutes. I left mine till it started to bubble then turned the heat off. Take the sauce off the heat and add the Amarula.
Pour the sauce slowly over the pudding as soon as it comes out of the oven. I used all the sauce, and as mentioned returned it to the cooling oven for ±5 minutes and all the sauce was absorbed. You can serve immediately, with custard on the side or let it cool down and serve when ready.
30ml custard powder (I used Bird’s custard powder)
45ml berry sugar
2½ cups 1% milk (you can use whatever you prefer, I do not stock anything else)
5ml vanilla essence
Add all the ingredients in a glass bowl and whisk till well blended.
Microwave for 5-8 minutes on high. Stir 2-3 times while cooking and till its thick enough.
Add the vanilla, and whisk till all blended and cook for another minute.
You can add more milk if it’s too thick. I prefer a medium thickness as you want to pour it over the pudding.
Note: When the custard is cold, it will be one big lump, so you can add more milk, whisk briskly and heat it up before serving with the pudding.
This recipe I did not actually modify, as the Malva pudding is rather a standard recipe and to be followed as is. The only thing I did different: I used the ingredients I have at hand, and maybe not the ingredient the original recipe called for, but close enough.
I made the custard by thought and with no real recipe.