Amarula malva pudding with Rooibos custard

Amarula malva pudding with Rooibos custard

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

Rooibos custard

400ml milk

5ml (1 tsp) vanilla essence

2 Rooibos tea bags

40g castor sugar

4 large eggs

pinch salt

Instructions

1

For the malva sponge, preheat the oven to 180°C. Grease an 18cm x 18cm x 5cm dish or a 20cm-round dish.

2

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.

3

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.

4

For the syrup, combine all of the ingredients together in a small saucepan. Bring to a boil, then remove from heat and set aside.

5

Take the malva sponge out of the oven, prick all over with a skewer and pour the warm Amarula syrup over the top.

6

For the custard, place the 400ml milk, vanilla essence and Rooibos tea bags 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.