Ingredients
Malva pudding
- 180g castor sugar
- 2 large eggs
- 15ml (1 tbsp) apricot jam
- 70g butter, melted
- 5ml (1 tsp) white spirit vinegar
- 80ml (1/3 cup) milk
- 140g cake flour, sifted
- 5ml (1 tsp) bicarbonate of soda
- pinch salt
Amarula syrup
- 150g butter
- 230g demerara sugar
- 125ml (½ cup) fresh cream
- 250ml (1 cup) Amarula
- pinch salt
Custard
- 400ml milk
- 5ml (1 tsp) vanilla essence
- 40g castor sugar
- 4 large eggs
- pinch salt
Directions
- For the malva sponge, preheat the oven to 180°C. Grease an 18cm x 18cm x 5cm dish or a 20cm-round dish.
- Using electric beaters, beat the 180g castor sugar and 2 eggs together until pale and fluffy, about 5 minutes. Add the apricot jam and mix through. Add the 70g melted butter, vinegar and 80ml milk to the mixture and stir well to combine.
- Sieve the flour, bicarbonate of soda and pinch salt together. Combine with the egg mixture until smooth.
- Pour into the greased dish and bake until golden brown and a skewer inserted into the centre comes out clean, about 30 minutes.
- For the syrup, combine all of the ingredients together in a small saucepan. Bring to a boil, then remove from heat and set aside.
- Take the malva sponge out of the oven, prick all over with a skewer and pour the warm Amarula syrup over the top.
- For the custard, place the 400ml milk and vanilla essence in a medium saucepan and bring to a boil. Remove from heat and discard the tea bags. Combine the 40g castor sugar, 4 eggs and pinch salt and stir through the warm milk mixture.
- Place in a bowl over steaming hot water (not boiling) and stir with a wooden spoon until thickened, about 7 minutes. (Do not allow the water to touch the bottom of the bowl.) Strain through a fine sieve and serve with the warm malva pudding.