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This soft, spongy, caramel pudding from South Africa is gin-credible!
Nov 9, 2020
November is the time to say goodbye to the last lingering touches of golden summer as the dark evenings begin to stretch out. It’s the perfect time of year to call out for after-dinner treats that are rich and warm and comforting. Malva pudding – a hugely popular dessert in South Africa – fits that bill perfectly!
This sweet treat is made with apricot jam and has a caramelised texture reminiscent of that British favourite, sticky toffee pudding. We love to make it as one big sponge cake or lots of tasty little cupcakes, both are absolutely delicious!
The crowning glory of this recipe is a thick creamy glaze that’s poured across the sponge when it’s hot out of the oven. It’s infused with a gorgeous South African cream liqueur called Amarula, which our lucky members can find in their November 2020 Gin of the Month boxes. It’s a dessert recipe that goes so well with a refreshing, fizzy cocktail like our November 2020 Cocktail of the Month, Craft Gin Club’s Savanna Spritz!
Malva Pudding
Ingredients
For the sponge:
225g caster sugar
30g butter
2 large eggs
1 tbsp apricot jam
1 tbsp white wine vinegar
185g plain flour
1 pinch salt
1 tsp bicarbonate of soda
125ml milk
For the sauce:
250ml double cream
115g butter
100g granulated sugar
100ml Amarula Cream Liqueur
25ml gin
Method
1.Preheat the oven to 180ºC/160ºC fan/gas 4 and grease a medium-sized baking dish.
2.Cream the caster sugar and the butter together until light and fluffy.
3.Beat in the eggs, then mix in the apricot jam and vinegar.
4. Fold the flour and salt into the mixture, then dissolve the bicarbonate of soda into the milk.
5. Pour in the milk and mix until just combined, then pour the mixture into a baking dish or individual cupcake moulds.
6. Bake for 30-40 minutes, until a skewer comes out clean.
7. Whilst the sponge is baking, make the sauce by mixing together the cream, butter and granulated sugar together and bringing to a boil.
8. Lower the heat and add the Amarula and gin – you can continue heating the sauce until it caramelises if you wish.
9. When the sponge is done, remove from the oven, skewer holes across the top and pour over the sauce. Serve straight away.
You can find more the Amarula range on our online shop, here!
Tagged:
Gin Baking
