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CDWM SA - Ep.9 - Lefras' - Dessert

Lefras’ Rooibos Malva Pudding & Amarula Custard

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.