Malva Recipe

• 250 ml (1 cup) sugar
• 1 egg
• 15 ml soft butter (1 tbs)
• 60 ml apricot jam (4 tbs)
• 250 ml milk (1 cup)
• 10 ml (2 tsp) vinegar
• 10 ml vanilla essence (2 tsp)
• 125 g cake flour (1 cup)
• 5 ml bicarbonate of soda (1 tsp)

Sauce:

• 125 ml fresh cream
• 20 g butter
• 4 tbsp sugar
• 30 ml water

1. Preheat oven to 180 C.
2. Beat sugar, egg, butter & jam till fluffy.
3. Combine milk,vanilla & vinegar.
4. Sift flour and bicarb then add to egg mixture alternately with the milk.
5. Pour into greased oven proof dish (30 x 20 cm).
6. Cover with foil and bake for 40 – 50 minutes.
7. Check at 40 minutes.
8. Prepare sauce by adding all ingredients to a pot & bringing to a boil.
9. Remove cake from oven & pour sauce over the top evenly.
10. Set aside.

Milk Tart Filling

• 4,5 cups milk
• 3/4 cup sugar
• 3 eggs
• 2,5 tbs flour
• 2,5 tbs maizena

1. Heat milk and remove from heat.
2. Do not boil.
3. Whisk egg and sugar together.
4. Pour 1 ladle of milk into the egg and mix.
5. Pour the egg mix into the milk in 1 slow steady stream whilst whisking well.
6. Add back onto heat and add in maizena.
7. Whisk.
8. Add in flour and whisk.
9. Allow to thicken well.
10. Remove from heat and add in 1 tsp vanilla essence and 1 tsp butter. Mix well.
11. Pour over malva layer.
12. Dust with cinnamon.
13. Cover well with plastic and refrigerate till set.
14. Once set,remove and enjoy cold or wait till it reaches room temperature

Ingredients

For the Malva Pudding:

• 60 g Wooden Spoon White Margarine
• ¾ Cups(180 ml) brown sugar
• 2 large eggs
• ¼ Cups (60 ml) apricot jam
• 2 tsp (10 ml) bicarbonate of soda
• 1 Cup (250 ml) full cream milk
• 2 Cups (500 ml) cake flour
• ½ tsp (1,75 ml) salt
• 2 Tbsp (30 ml) malt vinegar

For the Sauce:

• 1 Cup (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

Method

For the Malva Pudding:

1. Preheat the oven to 180 °C.
2. 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.
3. Cream the margarine, eggs and sugar together until light and fluffy with a hand mixer or stand mixer.
4. Add the apricot jam and mix to combine.
5. Mix the salt and flour together then slowly add it while mixing until incorporated.
6. Add the bicarb to the milk and stir to dissolve.
7. Add the milk to the mixture and mix until incorporated and then lastly add the vinegar and briefly mix.
8. Do not over mix.
9. Pour the mixture out into the well-greased muffin or individual bundt tin and fill up to the % mark.
10. Bake 30-40 minutes until a toothpick inserted into the centre comes out clean.

For the 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!

• 250ml (1cup) sugar
• 1 egg
• 15ml soft butter (1tblsp)
• 60ml apricot jam (4 tblsps)
• 250ml milk (1 cup)
• 10ml (2tsps) vinegar
• 10ml vanilla essence (2 tsps)
• 125g cake flour (1 cup)
• 5ml bicarbonate of soda (1 tsp)

Sauce

• 125ml fresh cream
• 20g butter
• 4 tbsp sugar
• 30ml water

1. Preheat oven to 180C.Beat sugar, egg, butter & jam till fluffy.
2. Combine milk, vanilla & vinegar.
3. Sift flour & bicarb and add to egg mixture alternately with the milk.
4. Pour into greased oven proof dish (30x20cm).
5. Cover with foil and bake for 40 – 50 minutes.
6. Check at 40 minutes.
7. Prepare sauce by adding all ingredients to a pot and bringing to a boil.
8. Remove cake from oven& pour sauce over the top evenly.
9. Set aside.

Milk Tart Filling

• 4.5 cups milk
• 3/4 cup sugar
• 3 eggs
• 2.5 tblsps flour
• 2.5 tblsps maizena

1. Heat milk and remove from heat.
2. Do not boil.
3. Whisk egg and sugar together.
4. Pour 1 ladle of milk into the egg and mix.
5. Pour the egg mix into the milk in 1 slow steady stream whilst whisking well.
6. Add back onto heat and add in maizena.
7. Whisk.
8. Add in flour and whisk.
9. Allow to thicken well.
10. Remove from heat and add in 1 tsp vanilla essence and 1 tsp butter.
11. Mix well.
12. Pour over malva layer.
    Dust with cinnamon.
13. Cover well with plastic and refrigerate till set.
14. Once set, remove and enjoy cold or wait till it reaches room temperature.