‘This Malva pudding is a great make-ahead dessert because it freezes well, which is why I bake it in a muffin pan.’ – Siba
INGREDIENTS
For the puddings
- 30 ml butter, cubed
- 125 ml milk
- 15 ml apple cider vinegar
- 2 extra-large free-range eggs
- 220 g muscovado sugar
- 1 tbsp apricot jam
- 180 g cake flour
- 1⁄2 tsp bicarbonate of soda
Pinch salt
For the sauce
- 115 g butter
- 55 g caster sugar
- 125 ml orange juice
- 250 ml cream
- 500 ml vanilla custard or ice cream
For the puddings
1. Preheat the oven to 180°C and grease a 12-hole muffin pan liberally with butter.
2. Combine butter, milk and vinegar in a saucepan. Heat for 2 minutes. Set aside.
3. Beat the eggs and add 2 tbsp sugar at a time, beating between additions, until all the sugar has been added and the mixture is light and fluffy. Add the apricot jam and beat until incorporated.
4. Mix the flour, bicarb and salt, and sift a third of the flour mixture into the egg-and-sugar mixture, alternating with the warm milk mixture, until well combined. Repeat until all of the ingredients have been added, taking care not to overmix.
5. Using a large measuring cup, half-fill each muffin mould with batter.
6. Bake in the middle of the oven for 15–20 minutes, or until cooked through.
For the sauce
1. Melt the butter, sugar and orange juice in a saucepan. Bring to the boil, stirring frequently, until the sugar has dissolved and the mixture is a light caramel colour (about 4–5 minutes).
2. Add the cream while whisking. Simmer for 8 minutes until slightly thickened and velvety. Make sure the sauce is not too thick, so the puddings can absorb it.
3. Remove the malva puddings from the oven and poke small holes into them using a wooden skewer. Spoon
3 tablespoons (or more) of the sauce over each pudding, gently releasing the edges of the pudding from the pan to allow the sauce to seep to the sides.
4. Return the malvas to the oven. Bake for a further 10 minutes, or until sticky. Serve immediately with the custard or ice cream.
Enjoy!
ALSO SEE CITRUS MALVA RECIPE
