Orange infused mini malva puddings




Malva pudding, with a difference
Serves: 12
Prep Time: 35 minutes
Cooking Time: 50 minutes

Ingredients:
For the puddings:
  • 2 T butter, cubed
  • 1/2 cup milk
  • 1 T apple cider vinegar
  • 2 extra-large eggs
  • 220 g Muscovado sugar
  • 1 T apricot jam
  • 180 g cake flour
  • 1/2 t bicarbonate of sode
  • a pinch of salt
For the sauce:
  • 115 g butter
  • 55 g castor sugar
  • 1/2 cup orange juice
  • 1 cup cream
Vanilla custard or ice cream, for serving

Method:
  1. Preheat the oven to 180'C & grease a 12 hole muffin pan.
  2. Combine the butter, milk & vinegar in a saucepan & heat for 2 minutes. Set aside.
  3. Beat the eggs & add 2 T sugar at a time, beating between additions, until all the sugar has been added & the mixture is light & fluffy.
  4. Add the apricot jam & beat until incorporated.  Mix the flour, bicarbonate of soda & salt & sift a third of the flour mixture into the egg-&-sugar mixture, alternating with the warm milk mixture, until well combined.  Repeat until all ingredients have been added, taking care not to over mix.
  5. Using a large measuring cup, half-fill each muffin mould with batter. Bake in the middle of the oven for 15 - 20 minutes, or until cooked through.
  6. Meanwhile, make the sauce.  Melt the butter, sugar & orange juice in a small saucepan.  Bring to the boil, stirring frequently, until the sugar has dissolved & the mixture is a light caramel in colour. This takes about 4 -5 minutes.
  7. Add the cream while whisking.  Simmer for 8 minutes until slightly thickened & velvety.  Make sure the sauce is not too thick -  the puddings must be able to absorb it.
  8. Remove the malva puddings from the oven & poke small holes into them.  Spoon 3 T sauce over each pudding, gently releasing the edges of the pudding from the pan to allow the sauce to seep through to the sides.
  9. Serve with custard or ice-cream.

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