NAARTJIE AND AMARULA SELF SAUCING PUDDING
Pre-heat the oven to 190 ºC.
- 70 ml butter
- 150 ml castor sugar / xylitol
- 1 large egg
- 120 ml self-raising flour / gluten free self-raising
- 30 ml naartjie juice
- 5 ml grated naartjie zest
- 150 ml Amarula liqueur
- 10 ml cornflour
- 2 naartjies, peeled and sliced
- icing sugar, to garnish
Beat the butter and 80 ml of the sugar together until light. Beat in the egg.
Fold in the flour, naartjie juice and rind. Spoon into 4 small greased ramekins until three-quarters full. Top each with a naartjie slice or two.
Mix the remaining sugar, Amarula and cornflour together.
Place the ramekins on a baking tray. Pour the Amarula mixture over the puddings and bake in a preheated oven for 20 to 25 minutes or until golden.
Serve dusted with icing sugar or with custard if prefer.
Recipe posted and adjusted by Rina Kleinhans
Photo: Rina Kleinhans