If you find joy in discovering comfort desserts that sing with flavor and nostalgia, let me introduce you to Malva Pudding with Creamy Amarula Sauce. This South African classic is a tender, caramelized cake, soaked in the most lusciously boozy cream sauce you can imagine—each mouthful is a warm hug. The Amarula liqueur in the sauce brings a lush, fruity kick, while the pudding itself is irresistibly moist and gently spiced. It’s the ultimate treat for cozy nights, celebrations, or just surprising friends and family with something truly special.
Ingredients You’ll Need
What’s truly magical about Malva Pudding with Creamy Amarula Sauce is that every ingredient, while humble, has a starring role. Nothing is wasted; every addition creates either the pudding’s signature texture, its sweet-tart undertone, or that dreamy golden color. Here’s what you’ll need and why:
- Granulated Sugar: Gives the pudding its caramel notes and unmistakable sweetness.
- Large Eggs: These add structure, moisture, and give the pudding its lovely rise.
- Apricot Jam: A touch of fruitiness that enhances moisture and balances the dessert’s richness.
- All-Purpose Flour: For body and that satisfyingly tender crumb.
- Baking Soda: Essential for the pudding’s signature rise and lightness.
- Salt: Just a pinch to bring all the flavors to life.
- Butter (melted): Adds buttery depth and beautiful softness to the pudding.
- Vinegar (white or apple cider): Reacts with baking soda for a bubbly, airy pudding—plus a hint of tang.
- Whole Milk: For richness and to round out every bite.
- Heavy Cream (for the sauce): The secret to that ultra-silky Amarula topping.
- Unsalted Butter (for the sauce): Brings sheen, flavor, and pure indulgence to the sauce.
- Granulated Sugar (for the sauce): Sweetens the Amarula sauce and helps it coat the pudding.
- Amarula Cream Liqueur: The signature finish—fruity, creamy, and oh-so-South African!
How to Make Malva Pudding with Creamy Amarula Sauce
Step 1: Prepare Your Baking Dish and Preheat the Oven
First, preheat your oven to 350°F (175°C) to get an even bake. Grease a 9×9-inch baking dish or individual ramekins if you’re feeling fancy—this prevents sticking and helps with beautiful serving later.
Step 2: Make the Pudding Batter
In a mixing bowl, beat together sugar and eggs until the mixture is pale, fluffy, and thickened. This step gives Malva Pudding with Creamy Amarula Sauce its signature lightness. Next, lovingly blend in the apricot jam until everything is smooth and golden.
Step 3: Incorporate Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold this into your wet mixture—go gently to keep that airy texture intact. Now, add melted butter, vinegar, and whole milk, stirring until your batter is glossy and lump-free. You’ll notice it smells delicious already!
Step 4: Bake the Pudding
Pour the batter into your prepared dish, smoothing the top. Slide it into the oven and bake for 30–35 minutes, until the top is golden and a toothpick comes out clean. The magic is in watching it puff and caramelize.
Step 5: Make the Creamy Amarula Sauce
While your pudding bakes, combine heavy cream, butter, and sugar in a saucepan over medium heat. Stir until the butter is melted and sugar fully dissolves. Remove from heat and stir in Amarula cream liqueur—this transforms your sauce into an aromatic dream.
Step 6: Soak the Pudding
As soon as your Malva Pudding with Creamy Amarula Sauce is hot and just out of the oven, poke small holes into it. Slowly pour the warm Amarula sauce all over, letting every drop seep in. Let it rest for at least 10 minutes so the sauce is gloriously absorbed.
How to Serve Malva Pudding with Creamy Amarula Sauce
Garnishes
For that irresistible finish, sprinkle with a light dusting of powdered sugar, add a dollop of softly whipped cream, or nestle a scoop of vanilla ice cream alongside. A few toasted flaked almonds or fresh berries can add a little color and crunch to your Malva Pudding with Creamy Amarula Sauce.
Side Dishes
This pudding really shines solo, but you can round out the experience with a fruit compote for tart contrast, or serve alongside strong espresso or dessert wine. Even a scoop of cinnamon ice cream takes Malva Pudding with Creamy Amarula Sauce to dreamy new heights!
Creative Ways to Present
Try baking the pudding in individual ramekins for a charming restaurant-style dessert, or serve it in rustic mason jars layered with extra sauce and whipped cream. For a special touch at parties, cut it into bite-sized cubes and skewer with berries—your guests will swoon for this playful twist on Malva Pudding with Creamy Amarula Sauce.
Make Ahead and Storage
Storing Leftovers
Have some pudding left after your feast? Just cover the dish or transfer to an airtight container, and store in the fridge for up to three days. The flavors actually deepen as it sits, making Malva Pudding with Creamy Amarula Sauce even more swoon-worthy over time.
Freezing
If you want to freeze, simply wrap portions tightly (or use a freezer-safe container) without the sauce. Freeze for up to two months. Defrost in the fridge overnight and only add the Amarula sauce just before serving, so every spoonful is fresh and flavorful.
Reheating
To reheat, cover the pudding with foil and warm in a 300°F (150°C) oven for about 10–15 minutes. Or quickly microwave individual servings. Gently warm the Creamy Amarula Sauce separately and drizzle it over before serving for that just-made magic.
FAQs
Can I make Malva Pudding with Creamy Amarula Sauce without alcohol?
Absolutely! For a non-alcoholic version, replace Amarula with extra heavy cream and a splash of vanilla extract. You’ll still get a luscious sauce with gorgeous vanilla notes—perfect for everyone at the table.
What makes Malva Pudding so moist?
It’s a winning combo: the apricot jam, a gentle touch of vinegar, and the final soak with Amarula sauce. These create a pudding that’s tender, not dense—and let’s be honest, soaking it in sauce is the game-changer!
Can I prepare Malva Pudding in advance?
Yes, you can make the pudding itself a day ahead and store it (covered) at room temperature, then reheat and soak with fresh warm Amarula sauce before serving. This way, you can enjoy Malva Pudding with Creamy Amarula Sauce without any last-minute stress.
What’s the best way to serve Malva Pudding for a crowd?
Try baking in a larger pan and scooping into bowls, or make mini versions in ramekins for individual portions. Just don’t skimp on the Creamy Amarula Sauce—having plenty on hand means every guest gets a pudding that’s perfectly decadent.
Can I substitute the apricot jam?
While apricot jam brings a unique brightness and moisture, you can experiment with peach or orange marmalade for a twist. The results will be just as delightful and may even become your personal signature version of Malva Pudding with Creamy Amarula Sauce.
Final Thoughts
If you’re ready to treat yourself and your loved ones to a heartwarming dessert, you simply have to try this Malva Pudding with Creamy Amarula Sauce. Each bite is a celebration of tradition and comfort—and who can resist a gooey, saucy slice of pure indulgence? Happy baking!
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Malva Pudding with Creamy Amarula Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: South African
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of Malva Pudding with Creamy Amarula Sauce, a traditional South African dessert that is sure to impress. This warm and decadent treat is perfect for any special occasion or cozy night in.
Ingredients
For the Pudding:
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon apricot jam
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon butter (melted)
- 1 teaspoon vinegar (white or apple cider)
- 1/2 cup whole milk
For the Amarula Sauce:
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1/3 cup Amarula cream liqueur
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or individual ramekins.
- Mix sugar and eggs: In a mixing bowl, beat the sugar and eggs until light and fluffy. Add apricot jam and mix until smooth.
- Prepare batter: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add dry ingredients to the egg mixture. Stir in melted butter, vinegar, and milk until a smooth batter forms.
- Bake: Pour batter into the prepared dish and bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Make sauce: In a saucepan over medium heat, combine cream, butter, and sugar. Stir until the butter is melted and sugar is dissolved. Remove from heat and stir in Amarula.
- Serve: When the pudding is hot out of the oven, pour the warm Amarula sauce over it slowly, letting it absorb. Let sit for 10 minutes before serving.
Notes
- Malva pudding is best served warm with extra sauce, ice cream, or whipped cream.
- The sauce can be made ahead and gently reheated before pouring.
- For a non-alcoholic version, substitute Amarula with cream and a dash of vanilla.
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