Amarula pudding is a sweet and sticky treat that’s guaranteed to please with its distinctive South African flavour. The syrup makes this cake wonderfully succulent, and it only gets better when served with cream. Watch this crumbly golden delight fall apart under your fork.
Amarula pudding
Ingredients
Cake
- 100g butter
- 110g (½ cup) brown sugar
- 1 large egg
- 45ml (3 tbsp) apricot jam
- 150g flour
- 5ml (1 tsp) bicarbonate of soda
- 125ml (½ cup) buttermilk
Amarula syrup
- 125ml (½ cup) Amarula liqueur
- 100g butter
- 100g brown sugar
- 60ml (¼ cup) fresh cream
Instructions
Preheat the oven to 180°C and grease a rectangular baking dish.
Cream together the butter and sugar until pale. Add the egg and jam and beat together.
Add the flour, bicarbonate of soda and buttermilk, and mix well. Pour the mixture into the baking dish, cover with foil and bake for 30 – 40 minutes.
For the syrup, add all the ingredients to a saucepan. Stir to combine over medium heat and heat until the sugar dissolves. Set aside.
When the cake comes out of the oven, prick holes in the top with a toothpick then pour the syrup over the cake to soak in.
Serve hot or cold with custard.
