Rooibos and Amarula Christmas Malva Pudding

Malva pudding is a South African classic. Being the silly season we decided to gives this old favourite a seasonal twist, marrying it with the other classics, christmas cake, rooibos and Amarula. 

Christmas Malva Pudding with Rooibos, raisins and Amarula Liqueur
yield: 3x12cm cakes (so you have some to gift to friends)

Ingredients for the Sponge:

1.5 cups sugar
3 large eggs
30g Melted butter or coconut oil
2 cups chopped fruit cake mix
1 tablespoon Rooisbos Concentrate (optional and can be replaced with ground allspice)
3 cups self raising flour
1.5 tsp Bicarbonate of Soda
1 tsp Salt
¾ cup Milk (cow, oat or almond)

Method:

1. Pre-heat the oven to 160 degrees celsius.

2. Beat the eggs and sugar together till pale yellow and fluffy
3. Gently fold in the melted butter or coconut oil first, followed by the remainder of the ingredients.
4. Pour the batter into 3x 12cm cake tins (equally portioned)
(we opted for the octagon cake mould with a baking liner)
5. Bake at 160 degrees celsius (fan forced) for 28 minutes.

Ingredients for the soak:

1 Cup cream
3 Cups milk
1 Cup Sugar
3 Cups Amarula Liqueur

Method: 

Bring to boil all the above except the alcohol. Once boiling, remove from heat and pour over the baked cakes as soon as they come out of the oven. Allow all the sauce to be soaked into the cakes equally. Finally add 1 cup Amarula Liqueur to each of the cakes, allowing it to soak in.

Ingredients for Orange flavoured Ganache Topping:

250g Cocoafair 71% Dark Orange Chocolate
230g water

1. Melt the chocolate in a double boiler and whisk in the water to form a ganache. 2. Pour over the cakes equally and spread out.

We opted to decorate with royal icing and dried oranges with holly leaf, but you can go crazy here…

Make a snowman with store-bought icing or some fresh berries and a mint leaf if you really don’t have a clue.

Bon A ‘petit and Happy Holidays