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