Winter is a time for indulgent, sticky puddings and what could be better than a classic Malva Pudding with Brandy Glaze. This one is from our cookbook author of the week, Justin Bonello. This decadent glaze really lifts this pudding to new heights. Make it in one large baking dish, or as here, 12 individual puddings in a muffin pan.
1 cup sugar
2 large free range eggs – at room temperature
1T smooth apricot jam
1 ¼ cups cake flour
1t bicarbonate of soda
a pinch of salt
1t white wine vinegar
½ cup of milk
For the Glaze:
1 cup cream
½ cup brandy
½ cup sugar
- Heat the oven to 180ºC. Butter-grease a muffin tray – one with 12 muffin cups.
- Beat the sugar and eggs in a bowl until the mixture is fluffy and the sugar granules have disintegrated (you can use an electric beater to make this easier), then add the apricot jam and mix it all up.
- In another bowl, sift the flour, bicarb and salt together at least twice.
- Melt the butter and add the vinegar and the milk. (If the butter is too hot, the mixture will c
urdle and you’ll have to chuck it).
- Add the dry mix and the butter/milk/vinegar mix alternately to the egg mix, folding in well.
- Pour the mixture evenly into the butter-greased muffin tray . Each muffin cup should be about half filled. Bake in a preheated oven at 180ºC for between 45 minutes to an hour. Because of all the sugar, you can cook the pud until it’s nice and brown.
For the Glaze:
- Melt all the ingredients together and keep warm.
- When the pud comes out of the oven, pour the glaze over the hot baked malva muffins immediately so that it penetrates right through them. Serve individually with double thick whipped cream and/or a scoop of vanilla ice cream. Try this and you’ll be an addict forever!
For more Justin Bonello recipes click here.
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