Amarula Malva Pudding Topped With Custard and Toasted Almonds |
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Prep Time: 15 Minutes Cook Time: 33 Minutes |
Ready In: 48 Minutes Servings: 18 |
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From the September 4, 2009 edition of Athens Plus Magazine. This pudding looks more like a cake, sort of like bread pudding, which doesn't look anything like an American pudding dessert. Ingredients:
625 ml sugar |
875 ml flour |
15 ml baking soda |
45 ml apricot jam |
45 ml olive oil |
15 ml vinegar |
6 eggs |
375 ml milk |
salt |
500 ml sugar |
500 ml cream |
375 ml water |
125 g butter |
60 ml amarula liqueur |
Directions:
1. Pudding: Mix eggs and sugar till spongy.
2. Dissolve the baking soda in the vinegar.
3. Add the vinegar, apricot jam, oil and milk and mix through.
4. Sift in the flour and a pinch of salt and mix until you have a smooth batter.
5. Pour into buttered muffin pans and bake at 180C for 25-30 minutes.
6. Syrup/Frosting: Place all ingredients in a pot and boil for 3 minutes.
7. Add Amarula and pour over the malva pudding to soak.
8. Serve pudding warm with syrup/frosting and toasted almonds or berries.
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