• For the Frozen Custard:

  • 500 ml whipping cream, whipped to stiff peaks
  • 500 ml store bought custard
  • For the Fudge Sauce:

  • 200 g store bought Fudge
  • 50 g Kerrygold Pure Irish Salted Butter
  • 3/4 cup fresh cream
  • 1/3 cup Amarula (optional)
  • Pinch of salt
  • For the Malva Pudding:

  • 1 cup full cream milk
  • 1 cup flour
  • ¾ cup brown sugar
  • ¼ tsp salt
  • 1 tsp bicarb of soda
  • 1 tsp baking powder
  • 30g Kerrygold Pure Irish Salted Butter
  • 1 large egg
  • 1 Tablespoon vinegar
  • 2 Tablespoon smooth apricot jam


Recipe by @thetockablog

Frozen custard

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, stirring constantly until melted and slightly thickened. Should take 10 minutes. Pour sauce into a bowl and set aside to cool.

Malva Pudding

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, slice of malva pudding, fudge sauce, repeat. Top with a scoop of frozen custard and fudge sauce and enjoy!

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