Amarula malva pudding

Make this amazing dessert on the braai!
 

Recipe from: February 2012
Preparation time: 20 min
Cooking time: 1h
 
 

Ingredients

 
  • Pudding:
  • 1/2
    cup
    white sugar
  • 1
    egg
  • 1 1/2
    Tbs
    apricot jam (any jam, or even syrup, will work)
  • 1
    cup
    cake flour
  • 1
    tsp
    baking powder
  • A pinch of salt
  • 1
    tsp
    bicarbonate of soda
  • 1
    cup
    milk
  • Syrup:
  • 1/4
    cup
    butter
  • 1
    cup
    sugar
  • 1/2
    cup
    boiling water
  • 1
    cup
    amarula
  • A pinch of salt
 
 

Method

 
Pudding:

With a wire whisk or egg beater beat together the sugar and eggs.  You want the mixture to creamy and pale, so be patient and strong and beat it for as long as it takes.  This step ensures a light, fluffy pudding and is very worth the effort!

Add the jam, flour, baking powder and salt, stir in until blended.

Pour in the milk, sprinkle over the bicarb, and quickly whisk it altogether.

Pour the batter into the small cast-iron baking pot, cover with the lid and place over moderate coals, and pile some hot coals onto the lid of the pot as well.

Bake for about an hour, until golden brown and a sharp knife or skewer inserted in the middle comes out clean.

Syrup:

Melt the butter in a pot over the fire, then stir in all the other ingredients.

Heat through, but don’t boil.

Pour slowly over the pudding, allowing it soak in thoroughly.

Serve with ready-made custard or whipped cream.

Reprinted with permission of Fired-up cookingSA.
To visit Fired-up cookingSA’s blog, click here.

 

Read more on: dessert  |  amarula  |  checkers braai  |  pudding  |  baking
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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