Malva Pudding with Amarula Cream

Alan Coxon's delicious pudding comes with a rich creamy sauce and whipped cream enhanced with the fruity sweetness of Amarula liqueur
By Alan Coxon
Malva Pudding with Amarula Cream
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the pudding

  • 250 g sugar
  • 15 g soft butter
  • 1 egg
  • 60 ml apricot jam
  • 250 g self-raising flour
  • pinch salt
  • 1 tsp bicarbonate of soda
  • 250 ml milk
  • 2 tsp vinegar
  • 2 tsp vanilla extract

For the sauce

  • 250 ml evaporated milk
  • 100 g unsalted butter
  • 125 g demerara sugar
  • 60 ml hot water

For the Amarula cream

  • 100 ml Amarula cream liqueur
  • 150 ml whipping cream


1. Preheat the oven to 180C/gas 4.

2. Butter a baking dish thoroughly.

3. To make the pudding; beat together the sugar and butter until smooth, light and fluffy, then add the egg and the jam beating until pale.

4. Sift together the flour, salt and bicarbonate of soda

5. Mix together the milk, vinegar and vanilla extract.

6. Fold the dry ingredients into the egg mixture. Then add the milk mixture a little at a time and stir together.

7. Pour into the buttered baking dish and cover lightly with buttered foil.

8. Bake for approx 35-45 minutes until firm.

9. To make the sauce; combine the evaporated milk, butter, demerara sugar and hot water in a pan. Heat, stirring continuously until the butter melts and the sugar has dissolved.

10. To make the Amarula cream; lightly whisk the whipping cream and then add the Amarula cream liqueur.

11. To serve; pour the sauce over the hot pudding and serve with the Amarula cream.

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