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NAARTJIE AND AMARULA SELF SAUCING PUDDING

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Cook: 20 - 25 minutes | Servings: 4

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

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