𝗠𝗶𝗻𝗶 𝗠𝗮𝗹𝘃𝗮 𝗣𝘂𝗱𝗱𝗶𝗻𝗴

𝗠𝗶𝗻𝗶 𝗠𝗮𝗹𝘃𝗮 𝗣𝘂𝗱𝗱𝗶𝗻𝗴

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

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙎𝙖𝙪𝙘𝙚:-

1Cup (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 | 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 Malva is released from the tin, cut rounds of baking paper the size of the bottom of the muffin pan & add to the bottom before filling.

3. Cream the margarine, eggs & sugar together until light and fluffy with a hand mixer or stand mixer. Add the apricot jam and mix to combine. Mix the salt and flour together then slowly add it while mixing until incorporated.

4. Add the bicarb to the milk and stir to dissolve. Add the milk to the mixture and mix until incorporated and then lastly add the vinegar and briefly mix. Do not over-mix.

5. Pour the mixture out into the well-greased muffin or individual bundt tin & fill up to the % mark. Bake 30-40 minutes until a toothpick inserted into the center comes out clean.

𝗠𝗲𝘁𝗵𝗼𝗱 | 𝗦𝗮𝘂𝗰𝗲:-

1. While the Malva are baking, add the ingredients for the sauce into a small saucepan over medium heat. Mix to combine & bring to a boil. Reduce the heat & simmer for 3 minutes then remove from the heat.

2. Remove the Malva from the oven & let them cool for 5-10 minutes & then poke them with a toothpick. Pour half of the sauce over the Malva & give it a few minutes to soak in. Using a palette knife, gently move the Malva away from the edge of the tin & then carefully lift it out,

3. Pour a little more sauce over the tops, serve with custard & enjoy!

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