| 2 | XL Free range eggs |
| 200g | Castor sugar |
| 100g | Butter, melted |
| 1 tbsp | Vinegar |
| 175g | Cake flour |
| 125ml | Full Cream Milk |
| 1 tsp | Baking powder |
For the syrup
| 100g | Butter |
| 150g | Treacle sugar |
| 250ml | Amarula |
| 125ml | Cream |
Marvellous Amarula Malva Pudding
A South African classic with a luxurious twist! This golden, spongy malva pudding soaks up a dreamy Amarula, turning every bite into pure decadence. Served warm with cream or custard, it’s nostalgic, indulgent, and downright irresistible.
| 1 | Cream the eggs and sugar together in a large mixing bowl until pale and fluffy. |
| 2 | Sift in the cake flour and baking powder. Mix well with a wooden spoon until the batter is smooth. |
| 3 | In a separate small bowl, mix together the melted butter, vinegar and milk. |
| 4 | Add to the wet mixture and incorporate well. |
| 5 | Grease 2 cast iron pots with non-stick cooking spray or butter. Fill the little pots until ¾ full and place in a preheated oven of 180° C for 15 – 20 minutes, or until starting to brown. |
| 6 | Turn the temperature down to 160° C and cook for a further 20 minutes, or a wooden skewer comes out clean. |
| 7 | Melt all the ingredients for the syrup together in small pot over low heat until the sugar is completely dissolved. |
| 8 | As soon as the puddings come from the oven, cover the top of the malva with a generous amount of Amarula syrup. Allow to soak in for 5 minutes. Should you have any syrup remaining, repeat this step. |
| 9 | Serve with lashings of warm custard and pouring cream. |
Not for Persons Under the Age of 18.
