South African Malva Pudding Mini Cakes #desserts #sweets

This exemplary South African sweet, malva pudding is elastic in surface, clingy and compelling. You'll adore heating the malva pudding in a biscuit skillet not just in light of the fact that the small scale cakes are the perfect segments for singular servings yet in addition since you won't need to stress over cutting it consummately.

Here's a formula, a touch of something new for you, and new for me. I'll be straightforward, the first occasion when I knew about this, I resembled "huh?" But, I am SO happy that I made this pastry since it is completely heavenly! All things considered, this isn't a pudding like you would purchase in little Jello cups as a pack of four. This kind of pastry has an elastic, caramelized surface made with apricot jam and served hot with a cream sauce poured over its highest point. Sounds obviously superior to the pudding you initially thought of, isn't that so?

This kind of pudding is all the more so like a cake, as should be obvious, and matches so pleasantly with some dessert or whipped cream. Who doesn't adore a warm, gooey cake in the current style? Except if you're lactose narrow minded, you're lying in the event that you don't care for frozen yogurt. Apologies, I don't make the principles. You can make malva pudding as one major thing, or you can utilize a biscuit container to make single servings. For this formula, I chose to utilize a huge, 6-cup, biscuit dish to make those ideal little segments, since I love sweet and I have negligible poise. I'm not promising that won't prevent you from eating more than one of these, and accordingly, numerous segments. It's occurred previously.

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Ingredients
Pudding Cakes

• 1 cup sugar
• 2 large eggs
• 1 tablespoon apricot jam
• 1 teaspoon baking soda
• 1/3 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter
• 1 teaspoon vinegar

Cream Sauce

• 1 stick unsalted butter (8 tablespoons)
• 1/3 cup sugar
• 1/4 cup hot water
• 3/4 cup heavy cream
• 2 teaspoons vanilla extract

Instructions
Pudding Cakes

1. Preheat oven to 350 degrees Fahrenheit. Grease a 6-cup muffin pan or a 7-inch round or square baking dish.
2. Beat the butter and sugar together until creamy. Add the eggs and beat until light and fluffy.
3. Add in the jam and mix through.
4. Dissolve the baking soda in the milk.
5. In a separate bowl whisk together the flour and salt.
6. Add the dry ingredients to the wet mix alternating with milk. Stir in the vinegar. Combine everything together.
7. Pour into the prepared muffin pan and bake until the cakes turn golden brown on the edges about 30-45 minutes (about 60 minutes if you're not using a muffin pan).

Cream Sauce

1. In a saucepan, add all the ingredients and heat over medium heat until butter is melted and everything is well combined.

Assemble

1. Take out the cakes from the oven and poke holes with a toothpick all over them. Pour the sauce over the hot baked pudding cakes.
2. Let the cakes stand for about 20-30 minutes for the sauce to completely soak in.
3. Serve it warm or cold.

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