Malva Pudding with Creamy Amarula Sauce Recipe
If you’ve ever wanted to dive into a dessert that’s irresistibly rich, warmly comforting, and carries a hint of exotic flair, then this Malva Pudding with Creamy Amarula Sauce Recipe is your new best friend in the kitchen. Originating from South Africa, this classic pudding combines a luxuriously spongy texture with the fruity tang of apricot jam, all soaked in the decadent warmth of a creamy Amarula sauce. Trust me, once you taste how the smooth, caramel notes of Amarula complement the sweet and tender pudding, you’ll find it impossible to resist going back for seconds. This recipe is a lovely celebration of simple ingredients coming together in a show-stopping dessert that feels special but is surprisingly easy to make.
Ingredients You’ll Need
Each ingredient in this Malva Pudding with Creamy Amarula Sauce Recipe plays a crucial role, whether it’s creating the perfect sponge texture or adding that distinctive creamy richness. You’ll find these staples in most kitchens, and together they transform into something breathtakingly delicious.
- Granulated sugar: Adds sweetness and helps create a moist, tender crumb in the pudding and sauce alike.
- Large eggs: Provide structure and richness, helping the pudding rise beautifully.
- Apricot jam: Infuses the pudding with a gentle fruity tang that balances the sweetness perfectly.
- All-purpose flour: Forms the base of the pudding’s soft sponge, ensuring just the right texture.
- Baking soda: Gives the pudding a light, airy lift that keeps it from being dense.
- Salt: Enhances all the other flavors, rounding out the sweetness wonderfully.
- Unsalted butter (melted): Brings tender richness to the pudding and silky smoothness to the sauce.
- Vinegar: Reacts with baking soda to give the pudding a delicate rise without any aftertaste.
- Milk: Balances the batter’s consistency and adds moisture for that soft finish.
- Heavy cream: Creates the creamy texture in the Amarula sauce that perfectly coats the pudding.
- Amarula cream liqueur: The star ingredient in the sauce, lending a subtly fruity, caramel flavor unique to this recipe.
- Vanilla extract: Adds warmth and depth to the sauce’s flavor.
How to Make Malva Pudding with Creamy Amarula Sauce Recipe
Step 1: Prepare the Pudding Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch baking dish to ensure an easy release later. In a large bowl, beat the granulated sugar and eggs together until the mixture is thick, pale, and luscious—this airiness will make your pudding light and fluffy. Stir in the apricot jam gently but thoroughly; it’s the secret ingredient that brightens every bite with a subtle fruitiness. In a separate bowl, sift together your flour, baking soda, and salt to evenly distribute the leavening agents and avoid any clumps. Incorporate these dry ingredients carefully into your egg mixture, followed by the melted butter, vinegar, and milk, stirring until the batter is smooth and cohesive without overmixing.
Step 2: Bake the Pudding
Pour the batter into your prepared dish, smoothing the top so it bakes evenly. Pop it into your preheated oven and let it bake for 35 to 40 minutes. You’ll know it’s ready when the top turns a beautiful golden brown and a toothpick inserted into the center comes out clean. The warm, spongy texture you’re aiming for will have soaked up just enough sweetness and moisture from the baking process to be utterly delightful.
Step 3: Make the Creamy Amarula Sauce
While the pudding is baking, it’s time to prepare the luscious Amarula sauce that makes this dessert truly distinctive. In a small saucepan over medium heat, combine your heavy cream, Amarula liqueur, unsalted butter, granulated sugar, and a splash of vanilla extract. Stir continuously as the butter melts and all the ingredients meld together into a silky, slightly thickened sauce. Be sure not to boil it, as you want to preserve that smooth texture and the delicate flavors.
Step 4: Combine and Let It Soak
As soon as you remove the pudding from the oven, take a skewer or fork and poke small holes all over the surface. Slowly pour the warm Amarula sauce over the pudding, allowing it to seep deep down into every crevice. This step transforms the dessert from a simple sponge cake into a rich, moist delight that’s bursting with flavor in every bite. Let the pudding stand for at least 10 minutes before serving so the sauce can soak in properly.
How to Serve Malva Pudding with Creamy Amarula Sauce Recipe
Garnishes
A generous scoop of vanilla ice cream or a dollop of freshly whipped cream is the perfect partner to this dessert, offering a cool, creamy contrast to the warm pudding and the decadent Amarula sauce. Fresh berries or a sprinkle of toasted nuts add a lovely texture and vibrant color to your presentation, making your serving plate pop with life.
Side Dishes
Traditionally, Malva pudding stands splendidly on its own, but pairing it with a small fruit salad or a cup of rich, aromatic coffee can elevate your dessert experience. For those who adore texture contrasts, a crisp cookie or shortbread on the side adds a satisfying crunch that complements the pudding’s soft crumb.
Creative Ways to Present
Think beyond the classic bake dish by serving individual portions of your Malva Pudding with Creamy Amarula Sauce Recipe in pretty ramekins or vintage tea cups for a charming touch. Drizzle extra Amarula sauce artistically on the plate or garnish with edible gold flakes to impress your guests at a dinner party or special occasion. Little details like these make the dessert feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store covered in an airtight container in the refrigerator. The pudding maintains its wonderful moistness and the Amarula sauce stays creamy for up to 3 days. Just keep in mind it’s best enjoyed warm, so plan to reheat before serving.
Freezing
You can freeze portions of the pudding without sauce for longer storage—wrap them tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and warm gently, then pour fresh Amarula sauce over before serving to keep that creaminess intact.
Reheating
To bring your pudding back to its heavenly warmth, pop it in the microwave for about 1 to 2 minutes or heat in a low oven until just warm. After reheating, add a fresh drizzle of the creamy Amarula sauce to restore the luscious moisture and flavor that makes this dessert so unforgettable.
FAQs
Can I make the Amarula sauce without alcohol?
Absolutely! Simply substitute the Amarula cream liqueur with extra heavy cream and a splash more vanilla extract. This will keep the sauce creamy and delicious while omitting the alcohol for a family-friendly version.
Is Malva pudding gluten-free?
Traditional Malva pudding uses all-purpose flour, which contains gluten. However, you can experiment with gluten-free flour blends designed for baking to make a gluten-free version. Just be sure to test the texture as some flours absorb liquids differently.
What’s the best way to poke holes in the pudding for the sauce?
Use a skewer, fork, or even the back of a wooden spoon to gently pierce the warm pudding all over. This creates secret passageways for the Amarula sauce to soak in deeply, infusing the entire dessert with moistness and flavor.
Can I prepare this dessert in advance for a party?
Yes! You can bake the pudding ahead and keep it refrigerated. Warm it up and pour over freshly made Amarula sauce just before serving for the best taste and presentation. This makes it an ideal make-ahead dessert for gatherings.
What can I serve if I don’t have Amarula liqueur?
If Amarula isn’t available, try substituting with another cream liqueur like Baileys, or blend heavy cream with a teaspoon of caramel or butterscotch syrup for a similarly indulgent flavor profile.
Final Thoughts
There’s something truly magical about this Malva Pudding with Creamy Amarula Sauce Recipe — it’s a dessert that feels both homely and special, perfect for cozy nights or impressing your guests. With its tender crumb soaked in luscious Amarula sauce, each bite brings warmth and a touch of luxury that you won’t forget. I wholeheartedly encourage you to give this classic South African treasure a try and experience the simple joy and comfort it brings to your table.
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Malva Pudding with Creamy Amarula Sauce Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Malva Pudding is a traditional South African dessert featuring a warm, spongy cake infused with apricot jam, topped with a luscious creamy Amarula sauce. This comforting and indulgent treat is perfect for serving warm, ideally paired with vanilla ice cream or whipped cream for a truly decadent experience.
Ingredients
For the pudding:
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon apricot jam
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vinegar
- 1/3 cup milk
For the Amarula sauce:
- 1/2 cup heavy cream
- 1/2 cup Amarula cream liqueur
- 6 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
- Prepare the pudding batter: In a large bowl, beat the granulated sugar and eggs together until the mixture becomes thick and pale. Add the apricot jam and mix well. In another bowl, sift together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture. Stir in the melted butter, vinegar, and milk until smooth and well combined.
- Bake the pudding: Pour the prepared batter into the greased baking dish. Place it in the oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Make the Amarula sauce: While the pudding bakes, combine heavy cream, Amarula cream liqueur, unsalted butter, granulated sugar, and vanilla extract in a small saucepan. Heat over medium heat, stirring constantly until the butter melts and the sauce thickens slightly. Avoid boiling the sauce to maintain its smooth consistency.
- Soak the pudding: Once the pudding is baked, remove it from the oven and immediately poke small holes across the surface with a skewer or toothpick. Slowly pour the warm Amarula sauce over the pudding, allowing it to soak in thoroughly.
- Serve: Let the pudding absorb the sauce for at least 10 minutes before serving warm. For extra indulgence, serve alongside vanilla ice cream or whipped cream.
Notes
- Serve the pudding warm with vanilla ice cream or whipped cream for best results.
- If you prefer a non-alcoholic sauce, omit Amarula and replace it with additional cream and a splash of vanilla extract.
- Make sure not to overheat the sauce to prevent it from boiling and curdling.
- Ensure holes are evenly poked to allow the sauce to soak thoroughly into the pudding.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
