MINI MALVA PUDDINGS
- Pudding:
- 270 g brown sugar
- 3 large eggs
- 1 ½ tablespoons apricot jam
- 30 ml (2 tablespoons) butter
- 1 ½ teaspoons vinegar
- 125 ml (½ cup) milk
- 225 g cake flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- Sauce:
- 250 ml (1 cup) cream
- 150 g butter (I found this to be too much, reduce if preferred)
- 100 g brown sugar
- 62 ml (¼ cup) hot water
- 5 ml (1 teaspoon) vanilla paste
Preheat the oven to 180°C (160ºC for thermo fan) and grease the mini loaf trays well.
In a large bowl, beat the sugar and eggs together until light and fluffy and add the apricot jam.
Melt the butter in the microwave or in a saucepan on the stove and beat the butter into the mixture, along with the vinegar and milk.
Sieve the dry ingredients and fold into the wet mixture until well incorporated.
Divide the mixture into the mini loaf tins. I filled them with 1 and a half, large ice-cream scoops of mixture, filling it up to about 2/3rds to the rim.
Bake the pudding in the preheated oven for 15 minutes or until golden brown.
While the pudding bakes start preparing the sauce.
In a medium saucepan, add the ingredients for the sauce and heat until the butter is melted and the sugar has dissolved.
Remove the mini puddings from the oven and remove the little puddings from the baking tins.
Place the small puddings in a square serving dish and pour the hot sauce over the hot puddings.
Reserve a little sauce to add later.
Enjoy with an easy vanilla custard and ice cream or cream.
And if you like, add some Amarula cream to the sauce!
Note:
Try get small glass jars and bake the pudding in that. Serve in the jars, topped with custard or cream.
Recipe tried and photo: Cheryl Lynne Botha
