Mini Malva Puddings
A favourite South African dessert in mini form. Use a giant muffin tin or individual moulds to take your malva to dinner party-worthy status.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
60 g Wooden Spoon White Margarine
2 large eggs
¼ C (60 ml) apricot jam
2 tsp (10 ml) bicarbonate of soda
1 C (250 ml) full cream milk
2 C (500 ml) cake flour
¼ tsp (1,75 ml) salt
2 Tbsp (30 ml) malt vinegar
1 C (250 ml) fresh cream
80 g brown sugar
1 tsp (5 ml) vanilla essence
A giant muffin baking tray or an individual bundt cake tray
Preheat the oven to 180 ºC.
Prepare a giant muffin or individual bundt cake tin by greasing well. Tip: to doubly ensure that your malvas release from the tin, cut rounds of baking paper the size of the bottom of the muffin pan and add to the bottom before filling.
In a stand mixer, cream the margarine, eggs and sugar together until light and fluffy. Add the apricot jam and mix to combine. Mix the salt and flour together then slowly add it while mixing until incorporated.
Add the bicarb to the milk and stir to dissolve. Add the milk to the stand mixer and mix until incorporated and then lastly add the vinegar and briefly mix. Do not over mix.
Pour the mixture out into the well-greased muffin or individual bundt tin and fill up to the ¾ mark. Bake 30-40 minutes until a toothpick inserted into the centre comes out clean.
While the malvas are baking, add the ingredients for the sauce into a small saucepan over medium heat. Mix to combine and bring to a boil. Reduce the heat and simmer for 3 minutes then remove from the heat.
Remove the malvas from the oven and let them cool for 5-10 minutes and then poke them with a toothpick. Pour half of the sauce over the malvas and give it a few minutes to soak in. Using a palette knife, gently move the malvas away from the edge of the tin and then carefully lift out and invert into bowls (remove the round of baking paper if you used). Pour extra a little more sauce over the tops, serve with custard and enjoy!