Individual malva puddings
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- Hannah Lewry
- 4
- Easy
- 20 minutes
- 25 minutes
- Nuy White Muscadel 2015
- Buy Ingredients Here
Ingredients
- 220 g caster sugar
- 2 large, free-range eggs
- 1 T apricot jam
- 2 T butter
- 1 T vinegar
- 1⁄2 cup milk
- 175 g cake flour
- 1⁄2 t bicarbonate of soda
- Salt, a pinch
- Woolworths vanilla-flavoured custard, for serving
- For the sauce:
- 1 cup cream
- 115 g butter
- 60 g sugar
- 1⁄2 cup brandy
Cooking Instructions
1. Preheat the oven to 180°C. Beat the sugar and eggs until creamy, then add the jam.
2. In a separate bowl, melt the butter and combine with the vinegar and milk. Combine the dry ingredients. Add the vinegar mixture to the egg mixture a little at a time, alternating with the dry ingredients. Beat well to combine.
3. Pour into 3–4 greased 15 cm shallow dishes or small skillet pans and bake for 20–25 minutes, or until golden brown and spongy in the middle.
4. Meanwhile, make the sauce. Heat the cream, butter, sugar and brandy. Simmer for 2 minutes, then pour over the puddings as soon as they come out of the oven. Allow to cool slightly and for the sauce to sink into the sponge. Serve with custard.
Cook's note: This is the ultimate malva recipe – luscious, sticky, syrupy sweet. I love making individual puddings as they’re fun to serve and everyone gets their share.
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