Malva Pudding With Amarula Cream - cooking recipe

Ingredients

For the pudding
250 g sugar
15 g soft butter
1 egg
60 ml smooth apricot jam
250 g self-raising flour
1 pinch salt
1 teaspoon bicarbonate of soda
250 ml milk
2 teaspoons vinegar
2 teaspoons vanilla extract
For the sauce
250 ml evaporated milk
100 g unsalted butter
125 g demerara sugar
60 ml hot water
For the Amarula cream
100 ml Amarula cream liqueur
150 ml whipping cream

Preparation

Preheat the oven to 180C/gas 4.
Butter a baking dish thoroughly.
To make the pudding; beat together the sugar and butter until smooth, light and fluffy, then add the egg and the jam beating until pale.
Sift together the flour, salt and bicarbonate of soda
Mix together the milk, vinegar and vanilla extract.
Fold the dry ingredients into the egg mixture. Then add the milk mixture a little at a time and stir together.
Pour into the buttered baking dish and cover lightly with buttered foil.
Bake for approx 35-45 minutes until firm.
To make the sauce; combine the evaporated milk, butter, demerara sugar and hot water in a pan. Heat, stirring continuously until the butter melts and the sugar has dissolved.
To make the Amarula cream; lightly whisk the whipping cream and then add the Amarula cream liqueur.
To serve; pour the sauce over the hot pudding and serve with the Amarula cream.