Small batch malva pudding
Servings: 4-6
Ingredients
SPONGE:
1/3 cup milk, warmed to room temp
1 tsp white vinegar
2 tbsp (30g) butter, melted
2 large eggs
1 tbsp smooth apricot jam
Zest of 1 orange or naartjie (optional)
1 box NOMU MiniMakes Spiced or Vanilla Cake Batter Mix
Vanilla custard or ice cream, to serve
SAUCE:
3/4 cup cream
1/4 cup milk or water
60g sugar
80g butter, cubed
1 tsp NOMU Vanilla Essence
Directions
Preheat to oven to 180°C and lightly butter a small 20cm baking dish.
For the sponge, whisk together the milk, vinegar and melted butter in a jug and set aside. It’s okay if the mixture looks slightly curdled.
In a large mixing bowl, whip the eggs with the apricot jam using an electric mixer until smooth, light and foamy, about 3-4 minutes. Mix in the orange zest if using. Gently fold the cake mix into the eggs alternating with the milk mixture to form a smooth batter.
Pour the batter into the prepared baking dish and bake for 20-25 minutes or until golden and cooked through when tested with a skewer.
While the pudding is baking, prepare the sauce. Place all the ingredients in a small saucepan and gently heat to melt the butter and dissolve the sugar.
As soon as the pudding comes out of the oven, poke all over with a skewer and pour over the hot sauce, ensuring it gets into every part of the sponge. Leave for 10 minutes to absorb the sauce before serving.
Serve the warm malva pudding with hot vanilla custard and/or ice cream.
Ingredients
SPONGE:
1/3 cup milk, warmed to room temp
1 tsp white vinegar
2 tbsp (30g) butter, melted
2 large eggs
1 tbsp smooth apricot jam
Zest of 1 orange or naartjie (optional)
1 box NOMU MiniMakes Spiced or Vanilla Cake Batter Mix
Vanilla custard or ice cream, to serve
SAUCE:
3/4 cup cream
1/4 cup milk or water
60g sugar
80g butter, cubed
1 tsp NOMU Vanilla Essence
Directions
Preheat to oven to 180°C and lightly butter a small 20cm baking dish.
For the sponge, whisk together the milk, vinegar and melted butter in a jug and set aside. It’s okay if the mixture looks slightly curdled.
In a large mixing bowl, whip the eggs with the apricot jam using an electric mixer until smooth, light and foamy, about 3-4 minutes. Mix in the orange zest if using. Gently fold the cake mix into the eggs alternating with the milk mixture to form a smooth batter.
Pour the batter into the prepared baking dish and bake for 20-25 minutes or until golden and cooked through when tested with a skewer.
While the pudding is baking, prepare the sauce. Place all the ingredients in a small saucepan and gently heat to melt the butter and dissolve the sugar.
As soon as the pudding comes out of the oven, poke all over with a skewer and pour over the hot sauce, ensuring it gets into every part of the sponge. Leave for 10 minutes to absorb the sauce before serving.
Serve the warm malva pudding with hot vanilla custard and/or ice cream.
Ingredients
SPONGE:
1/3 cup milk, warmed to room temp
1 tsp white vinegar
2 tbsp (30g) butter, melted
2 large eggs
1 tbsp smooth apricot jam
Zest of 1 orange or naartjie (optional)
1 box NOMU MiniMakes Spiced or Vanilla Cake Batter Mix
Vanilla custard or ice cream, to serve
SAUCE:
3/4 cup cream
1/4 cup milk or water
60g sugar
80g butter, cubed
1 tsp NOMU Vanilla Essence
Directions
Preheat to oven to 180°C and lightly butter a small 20cm baking dish.
For the sponge, whisk together the milk, vinegar and melted butter in a jug and set aside. It’s okay if the mixture looks slightly curdled.
In a large mixing bowl, whip the eggs with the apricot jam using an electric mixer until smooth, light and foamy, about 3-4 minutes. Mix in the orange zest if using. Gently fold the cake mix into the eggs alternating with the milk mixture to form a smooth batter.
Pour the batter into the prepared baking dish and bake for 20-25 minutes or until golden and cooked through when tested with a skewer.
While the pudding is baking, prepare the sauce. Place all the ingredients in a small saucepan and gently heat to melt the butter and dissolve the sugar.
As soon as the pudding comes out of the oven, poke all over with a skewer and pour over the hot sauce, ensuring it gets into every part of the sponge. Leave for 10 minutes to absorb the sauce before serving.
Serve the warm malva pudding with hot vanilla custard and/or ice cream.
Ingredients
SPONGE:
1/3 cup milk, warmed to room temp
1 tsp white vinegar
2 tbsp (30g) butter, melted
2 large eggs
1 tbsp smooth apricot jam
Zest of 1 orange or naartjie (optional)
1 box NOMU MiniMakes Spiced or Vanilla Cake Batter Mix
Vanilla custard or ice cream, to serve
SAUCE:
3/4 cup cream
1/4 cup milk or water
60g sugar
80g butter, cubed
1 tsp NOMU Vanilla Essence
Directions
Preheat to oven to 180°C and lightly butter a small 20cm baking dish.
For the sponge, whisk together the milk, vinegar and melted butter in a jug and set aside. It’s okay if the mixture looks slightly curdled.
In a large mixing bowl, whip the eggs with the apricot jam using an electric mixer until smooth, light and foamy, about 3-4 minutes. Mix in the orange zest if using. Gently fold the cake mix into the eggs alternating with the milk mixture to form a smooth batter.
Pour the batter into the prepared baking dish and bake for 20-25 minutes or until golden and cooked through when tested with a skewer.
While the pudding is baking, prepare the sauce. Place all the ingredients in a small saucepan and gently heat to melt the butter and dissolve the sugar.
As soon as the pudding comes out of the oven, poke all over with a skewer and pour over the hot sauce, ensuring it gets into every part of the sponge. Leave for 10 minutes to absorb the sauce before serving.
Serve the warm malva pudding with hot vanilla custard and/or ice cream.
