MORG’S MALVA PUDDING WITH AMARULA CREAM SAUCE

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MORG’S MALVA PUDDING WITH AMARULA CREAM SAUCE

Many thanks to Jackie Warren-Smith of Morgan Bay Hotel for sharing one of her favourite recipes with the readers of Buffalo City 360.
by Jackie Warren-Smith

 

Jackie says: “Please find the recipe that is most asked for. For its simplicity and pure decadence at the same time… “ 

MORG’S MALVA PUDDING

WITH AMARULA CREAM SAUCE

 

You will need:

1 cup self raising flour

1 cup sugar

1 cup milk

1 T melted butter

1 t vinegar

1 t bicarbonate of soda

Pinch of salt

1 egg

1T strawberry jam

 

Mix altogether with hand blender until well mixed. Bake @ 180°C for 45 minutes, or until firm to the touch and dark brown.  Remove from oven & pour over the sauce. If you are going to make individual ramekins or dariole moulds, fill to ¾ full and bake for 20 minutes.

 

Sauce:

1 cup cream

100g butter

½ cup white sugar

100ml Amarula Cream Liqueur

 

Mix together cream, sugar & butter in a saucepan and boil until it thickens stirring all the time as it can catch on the bottom.  Once thick, remove from stove and add the liqueur. Serve the dessert either hot (winter) or cold (summer) with the sauce draped over the top.  If using Dariole moulds, the puds can be unmoulded and the sauce decoratively dragged on the plate. Serve with double cream and/or vanilla ice cream.

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Many thanks to Jackie Warren-Smith of Morgan Bay Hote...

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