Malva Pudding Fudge Sundae
500 ml whipping cream, whipped to stiff peaks
500 ml store bought custard
200 g store-bought Fudge
50 g Kerrygold salted butter
3/4 cup fresh cream
1/3 cup Amarula (optional)
Pinch of salt
1 cup full cream milk
1 cup flour
3⁄4 cup brown sugar
1⁄4 tsp salt
1 tsp bicarb of soda
1 tsp baking powder
30g Kerrygold salted butter
1 large egg
1 Tablespoon vinegar
2 Tablespoon smooth apricot jam
Whip your store-bought custard till it forms ribbons, fold this into your whipped cream and place in
a freezer-safe bowl or container and freeze. Minimum 4 hours.
Amarula Fudge Sauce
Place cream, butter, Amarula, and finely chopped fudge into a saucepan and place on medium
heat, constantly stirring until melted and slightly thickened. Should take 10 minutes. Pour sauce
into a bowl and set aside to cool.
Preheat the oven to 180°C.
Sift the dry ingredients into a bowl and set aside.
Beat the sugar and egg in a separate bowl until fluffy, then beat in the jam.
mix together the melted butter, vinegar, and milk.
Add the dry ingredients to the egg mixture, alternating with the milk mixture, mixing until well
combined. Pour into an ovenproof dish and bake for 25-30 minutes
Cut out pieces of your malva pudding (for this I used a round cookie cutter), layer in a dessert bowl
starting with the frozen custard, a slice of malva pudding, fudge sauce, repeat. Top with a scoop of
frozen custard and fudge sauce and enjoy!