60 g Wooden Spoon White Margarine
3/4 C (180 ml) brown sugar
2 large eggs
Y4 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
Y4 tsp (1,75 ml) salt
2 Tbsp (30 ml) malt vinegar
Sauce
1 C (250 ml) fresh cream
80 g Wooden Spoon White Margarine
80 g brown sugar
1 tsp (5 ml) vanilla essence
You’ll Need
A giant muffin baking tray or an individual bundt cake tray
Non-stick spray
Malva Puddings
Preheat the oven to 180 C.
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 3/4 mark.
Bake 30-40 minutes until a toothpick inserted into the centre comes out clean.
Sauce
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!
