Serves 9
Hands-on time: 20 minutes
Hands-off time: 25 minutes
INGREDIENTS
1½ cups (300g) granulated sugar
2 large eggs
1½ cups Amarula Ethiopian Coffee Liqueur
1 tbsp apricot jam
¼ cup (56g) butter, melted
1 tsp white vinegar
1 cup (113g) self-raising flour
1 tsp bicarbonate of soda
⅓ cup vanilla custard powder
1 cup milk
Serving suggestion: Mint
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
For the malva pudding:
1. Preheat the oven to 180ºC and grease a 20cm square baking dish.
2. In a large mixing bowl, add 1 cup of sugar along with the eggs and whisk with an electric beater until pale and fluffy. Add ½ cup of Amarula Ethiopian Coffee Liqueur, the apricot jam, melted butter, and vinegar and gently stir with a spatula until just combined.
3. Sieve in the flour and bicarbonate of soda and gently stir until a smooth batter has formed.
4. Add the malva pudding batter to the prepared baking dish and bake for about 25 minutes or until just cooked.
For the syrup:
5. About 5 minutes before removing the malva pudding from the oven, prepare the malva pudding syrup by adding ½ a cup of liqueur and the remaining ½ cup of sugar to a large microwavable bowl. Heat the mixture for 3-4 minutes or until the sugar has dissolved and the mixture has slightly thickened.
6. Once baked, remove the malva pudding from the oven and carefully poke holes in the pudding with a skewer. Pour the hot syrup over the pudding and allow it to soak for about 10 minutes. *Chef’s Tip: Adding the syrup while hot will ensure it is absorbed by the pudding!
For the custard:
7. Prepare a quick custard by adding the custard powder, milk, and ½ a cup of liqueur to a large bowl and whisk until dissolved. Microwave for 2-3 minutes, stirring every minute, until a smooth custard has formed.
8. Serve the malva pudding while still warm with the warm custard. Garnish with a sprig of mint and ENJOY! *Chef’s tip: Prepare the malva in advance and reheat in the oven at 170ºC, covered, for 10-12 minutes before serving.
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