🍮✨ Malva Pudding with Amarula Sauce on
> A classic South African baked pudding — sweet, soft, and buttery — elevated with a boozy, velvety Amarula cream sauce poured over hot. Perfect for cozy nights or dinner parties.
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🕒 Prep Time: 20 mins
🔥 Bake Time: 35–40 mins
🍽️ Serves: 6–8
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📝 Ingredients:
For the pudding:
1 cup (200g) white sugar
2 large eggs (room temperature)
1 tbsp apricot jam
1 ¼ cups (160g) all-purpose flour
1 tsp baking soda
Pinch of salt
2 tbsp butter (melted)
1 tsp vinegar (white or apple cider)
1/3 cup (80ml) milk
Optional: 1/2 tsp vanilla or almond extract
For the Amarula sauce:
1/2 cup (120ml) heavy cream
1/4 cup (60ml) Amarula liqueur
1/4 cup (60g) butter
1/4 cup (50g) white or brown sugar
Pinch of salt
Optional: 1 tsp vanilla extract
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🍳 Instructions:
🔹 1. Preheat & Prepare:
Preheat your oven to 350°F (180°C).
Grease a deep 8-inch round or square baking dish.
🔹 2. Make the batter:
In a mixing bowl, beat together sugar and eggs until light, thick, and pale (about 3–4 minutes using a hand mixer).
Mix in the apricot jam.
🔹 3. Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, and a pinch of salt.
🔹 4. Finish the batter:
Add the dry ingredients to the egg mixture gradually.
Mix in the melted butter, vinegar, and milk.
Stir just until smooth and combined.
🔹 5. Bake:
Pour batter into the prepared dish.
Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
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🔹 6. Make the Amarula sauce (while pudding bakes):
In a saucepan over medium heat, melt butter with sugar, cream, and salt.
Stir until sugar is dissolved and the mixture is hot but not boiling.
Remove from heat and stir in Amarula liqueur and vanilla (if using).
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🔹 7. Soak the pudding:
Once the pudding is out of the oven, poke holes all over with a skewer or fork.
Slowly pour the warm Amarula sauce over the pudding.
Let it sit for 10 minutes to absorb fully.
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🔹 8. Serve:
Serve warm with extra Amarula sauce, ice cream, whipped cream, or custard.
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❓ FAQ – Malva Pudding with Amarula Sauce
🥚 Can I make it eggless?
Yes, though texture may vary. Try substituting:
1/4 cup applesauce per egg
OR 1 tbsp ground flax + 3 tbsp water (per egg)
🧈 Can I prepare it in advance?
Absolutely. Bake the pudding, make the sauce, and store separately. Reheat both gently and combine just before serving.
🥶 Can I freeze malva pudding?
Yes! Let it cool, then freeze in an airtight container (without sauce or with sauce already absorbed). Thaw overnight and warm in the oven.
🍷 Can I substitute Amarula?
Yes. Try:
Bailey’s Irish Cream
Kahlúa
A mix of cream + vanilla + a splash of rum or brandy for a non-Amarula version
🌿 Can I make it alcohol-free?
Yes. Replace Amarula in the sauce with:
Equal parts cream and caramel or toffee sauce
Add vanilla and a pinch of cinnamon for depth
🔄 Can I double the recipe?
Yes — double all ingredients and bake in a 9×13 inch dish. Increase baking time to about 45–50 minutes. Check doneness with a toothpick.
🍬 Why use apricot jam?
It gives classic malva pudding its signature fruity sweetness and rich golden color. You can substitute with peach or marmalade, but apricot is best.
🔥 Why poke holes before pouring sauce?
This helps the sauce soak into the sponge, ensuring every bite is moist and flavorful.
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🧁 Optional Add-Ins:
Add orange zest to the batter for a citrus note.
Fold in chopped dates or dried apricots.
Add spices like cinnamon or cardamom for warmth.
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🧡 Serving Suggestions:
Best served warm with a scoop of vanilla bean ice cream.
Pairs beautifully with espresso, rooibos tea, or dessert wine.