Ingredients
Serves: 10 people
Preparation time: 1 hr
Malva pudding
- 25 ml butter
- 1 cup castor sugar
- 2 eggs
- 20 ml fine apricot jam
- 5 ml bicarbonate of soda
- 125 ml rooibos & vanilla tea (made with 3 teabags)
- 250 ml cake flour
- 2 ml salt
- 5 ml vinegar
Rooibos sauce
- 185 ml brown sugar
- 250 ml cream
- 125 g butter
- 125 ml rooibos tea (strong)
Amarula custard
- 250 ml Amarula Cream liqueur
- 150 ml full cream milk
- 100 ml cream
- 4 egg yolks
- 30 g (1/4 cup) castor sugar
- 1 vanilla pod
Oblietjies (to serve malva in)
- 125ml golden syrup
- 120 g butter
- 1 cup flour
- 1/2 cup sugar
- 3 ml fine ginger
- 2 ml salt
Preparation method
Malva pudding
- Pre-heat oven to 180 C and grease ovenproof dish.
- Cream together butter and sugar.
- Add eggs, 1 at a time, beating well after each addition.
- Beat mixture until light and fluffy. Add jam.
- Combine bicarb with warm tea, then stir into egg mixture.
- Sift together flour and salt, then fold into egg mixture.
- Stir in vinegar.
- Pour mixture into ovenproof dish. Bake 45 min, or until done.
Rooibos sauce
- Place all ingredients in small saucepan and heat over low heat.
- Stir until butter melted and sugar dissolved
- Pour warm sauce over warm pudding.
Amarula custard
- Heat Amarula, milk and cream until just below boiling point.
- In double boiler, mix together egg yolks, castor sugar and vanilla.
- Add Amarula mixture slowly until custard thickens.
Oblietjies (to serve malva in)
- Pre-heat oven to 150C.
- Bring syrup to boiling point, add butter, flour, sugar, ginger and salt. Stir until melted.
- Remove from heat, allow to cool completely.
- Form walnut-sized balls and place 7 cm apart on baking tray.
- Bake 15-20 min and shape while hot.