Instant Pot Malva Pudding with Amarula Sauce

by Kate | Jul 9, 2019 | 5 comments

This malva pudding is extra moist thanks to the pressure cooking setting of the Instant Pot and the saute function comes in handy for making the boozy sauce.

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If you’re a long-time reader of The Kate Tin, you’ll know that the very first post I ever wrote was called ‘Beetroot and Pressure Cookers’. It was a childhood memory I shared of my grandmother and The Great Pressure Cooker Explosion Of 1996. I was 8 years old and my grandfather had planted WAY too much beetroot that year. In an effort to save us all from eating beetroot every day for the next decade, my grandmother decided to bottle them – using her prehistoric pressure cooker. Long story short, the decrepit thing exploded and flung bright purple juice everywhere!

Ever since then, I’ve had a morbid fear of pressure cookers. That is until I was introduced to the Instant Pot. Its got a gazillion safety functions and super silent pressure building so I no longer live in fear of dying at the hands of a vegetable! 

While most people play around with cooking beef stews, soups and rice dishes when they first get their Instant Pot, I obviously went straight for pudding! Did you know your Instant Pot can make desserts too?! I’ve successfully made a velvety smooth chocolate cheesecake in it, made my own tinned caramel in minutes and now I’ve created a deliciously moist malva pudding! It’s not just a pressure cooker, though. It cooks rice in 4 minutes flat, you can make yoghurt, I’ve even used it as a bain marie to melt chocolate! Have you experimented with yours? I’d love to know what you’ve made with it! 

Instant Pot Malva Pudding with Amarula Sauce

2019-07-09 12:02:39

Serves 6

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Prep Time

10 min

Cook Time

25 min

Prep Time

10 min

Cook Time

25 min

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Nutrition Facts

Serving Size

0g

Servings

6

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

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Saturated Fat 0g

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Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

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Sodium 0mg

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Total Carbohydrates 0g

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Dietary Fiber 0g

0%

Sugars 0g

Protein 0g

Vitamin A

0%

Vitamin C

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Calcium

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Iron

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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. PUDDING
2. 340g (375ml or 1 ½ cups) white sugar
3. 295g (500ml or 2 cups) self-raising flour
4. 10ml (2 tsp) bicarbonate of soda
5. 2 large eggs, whisked
6. 5ml (1 tsp) white vinegar
7. 15ml (1 tbsp) smooth apricot jam
8. 2.5ml (½ tsp) salt
9. 250ml (1 cup) milk
10. SAUCE
11. 1 x 380g tin evaporated milk
12. 20g salted butter
13. 250ml (1 cup) white sugar
14. 80ml Amarula or milk
15. 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the dry ingredients. Add the wet ingredients and whisk to form a thick batter.
2. Grease an 18cm bundt tin - silicone or metal - but it needs to fit inside the Instant Pot.
3. Pour the batter into the bundt tin filling it ¾ of the way to the top.
4. Place the Instant Pot rack inside the inner pot of the Instant pot and add 2 cups water. Place the pudding on top.
5. Select Manual and cook the pudding on high pressure for 40 minutes. Allow the pressure to release naturally for ten minutes, then release the pressure manually. Remove from the Instant Pot (wrap in foil to keep warm).
6. Next prepare the sauce. Pour the water out of the Instant Pot, then add the evaporated milk, butter and sugar. Set the Instant Pot to a normal simmer by pressing the ‘saute’ button twice. Simmer for 15 minutes. Stir in the Amarula and vanilla.
7. Unwrap the foil from the pudding (it should still be hot) and immediately pour the sauce over to soak completely.
8. Serve with ice cream or custard.

By TheKateTin.com

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