Malva Pudding and Amarula Sauce

It doesn’t get more South African, or perfect for dessert than a malva sponge pudding with Amarula sauce. This will definitely warm everyone up this winter! Preparing in the Instant Pot is simple, turning out a soft, evenly cooked sponge ready to soak up the sauce.

Pudding

• 340g (375ml or 1 ½ cups) white sugar
  
• 295g (500ml or 2 cups) self-raising flour
  
• 10ml (2 tsp) bicarbonate of soda
  
• 2 large eggs, whisked
  
• 5ml (1 tsp) white vinegar
  
• 15ml (1 tbsp) smooth apricot jam
  
• 2.5ml (½ tsp) salt
• 250ml (1 cup) milk

 
Sauce

• 1 x 380g tin evaporated milk
  
• 20g salted butter
  
• 250ml (1 cup) white sugar
  
• 80ml Amarula or milk
• 1 tsp vanilla extract 

 
In a large bowl, whisk together the dry ingredients. Add the wet ingredients and whisk to form a thick batter.

Grease a large bundt tin - silicone or metal.

Pour the batter into the bundt tin filling it ¾ of the way to the top. Wrap the entire tin very well in foil.

Place the steaming rack inside the inner pot and add 2 cups water. Wrap the pudding in foil and lower on top of the rack.

Select Pressure Cook and change the time to 40 minutes on High. Allow the pressure to release naturally for ten minutes, then release the remainder pressure manually. Once the valve drops, carefully remove lid and lift the pudding out (keep the foil on to keep warm).

Next prepare the sauce. Pour the water out of the inner pot, then add the evaporated milk, butter and sugar. Set the Instant Pot to a simmer by pressing the Sauté and change time to 15 minutes. Once complete stir in the Amarula and vanilla.

Unwrap the foil from the pudding (it should still be hot) and immediately pour the sauce over to soak completely.

Serve with ice cream or custard.