MALVA PUDDING CUPPIES
This Malva Pudding Recipe Makes 12 Cuppies
These Malva Pudding Cuppies are amazingly delicious. They are also easier to handle because they are made in a cupcake tray as apposed to making this as a cake in a cake tin/casserole. The kids are going to love this concept.
Malva pudding is a rich & sweet dessert which originated in South Africa. It has a springy caramelized surface & contains apricot jam which is the main ingredient. A cream sauce is frequently poured over it while it is hot, & it is typically served hot with custard, whipped cream or ice cream. Numerous South African eateries offer it.
The origin of the name “Malva” with respect to Malva Pudding has some disputes as to it’s origin. Some people believe that the name derives from the fact that Malva pudding used to be served, in the Cape, with a dessert wine called Malvacea from Madeira. Many others assume that because of the texture being soft & light, as is a marshmallow – the Afrikaans word for marshmallow is “malva” which makes an obvious connection in respect of the pudding.
Some also believe the pudding was named after a woman called Malva.
Malva Pudding Cuppies Ingredients:
- 1 cup all purpose or cake flour
- Pinch of salt
- ¼ cup milk
- ½ cup brown sugar
- 3 eggs
- 1 teaspoon white spirit vinegar
- 1 teaspoon bicarbonate of soda
- 4 tablespoons apricot jam
- 1 teaspoon baking powder
- 2 ½ tablespoons butter, melted
- 1 tablespoon butter
- ⅓ cup brown sugar
- 40 ml water
- 80 ml fresh cream
- Preheat oven to 180° Celsius or 356° Fahrenheit.
- Place the butter into a microwavable safe bowl.
- Microwave butter for about 30 seconds or until melted. Remove from the microwave & set aside.
- Crack the eggs into a mixing bowl.
- Add the ½ cup brown sugar to the eggs.
- Whisk the sugar & the eggs together until all the sugar has dissolved.
- Next, add in the apricot jam.
- Thereafter, pour in the melted butter.
- Mix until the jam has become fully incorporated in the mixture.
- Pour in the milk & the vinegar.
- Give it a mix.
- Thereafter, add in the all purpose or cake flour, salt, bicarbonate of soda & baking powder.
- Mix until a luscious batter forms – without over mixing.
- Line a muffin tray with liners.
- Carefully spoon the malva batter into the liners. It fills perfectly into 12 trays.
- Place the tray into the preheated oven & bake for 20-25 mins until golden.
- About 10 minutes before the malva puddings are done in the oven, get started with the sauce by placing the butter into a small pot or saucepan.
- Next, add in the brown sugar.
- Pour in the water.
- Lastly, pour in the fresh cream.
- Stir the mixture on medium heat until everything is well combined.
- When the sauce is a little thick in consistency, it is ready. Turn off the stove & set the sauce aside.
- I poured the sauce into a heat resistant bowl so I can easily work with it but feel free to use it straight out the saucepan.
- When the malva puddings are cooked throughout, remove from the oven.
- Using a fork, make some incisions on each of the puddings. This will allow the sauce to seep through & soak into the puddings.
- Using a spoon, gently pour the syrup over the puddings, allowing the syrup to soak in. Please make sure that the sauce is hot so it soaks into the puddings – mine went a bit cold & resulted in only 50% of the puddings being soaked.
- Allow the puddings to sit for at least 5 minutes before removing them from the tray.
- These Malva Pudding Cuppies are now ready to devour. They can also be enjoyed as is with no additional toppings.
- They can also be served with warm or cold custard. I personally prefer cold custard.
- They are fluffy & light on the inside.
- Store these Malva Pudding Cuppies in an airtight container for 4 days or refrigerate for up to a week- reheat in the microwave.
- Can also be enjoyed with some Turkish Coffee.