Mini Malva Puddings with Creamy Glaze

The Pudding Base

1 cup All-purpose flour
1 cup White sugar
1 tbsp Apricot jam (the "secret" ingredient for the authentic flavor)
1 Large egg
1 tbsp Butter (melted)
1 tsp Vinegar (white or brown)
1 tsp Baking soda
1/2 cup Milk
Pinch of salt

The Hot Cream Sauce (The Glaze)

1/2 cup Heavy cream
1/2 cup Butter
1/2 cup Sugar
1/4 cup Hot water
1 tsp Vanilla extract

Instructions

Prep: Preheat your oven to 180°C (350°F). Grease a standard muffin tin very well.

Mix Wet: Beat the sugar and egg until fluffy. Add the apricot jam, melted butter, and vinegar, mixing until combined.

Dry & Liquid: Sift the flour and salt. Dissolve the baking soda into the milk. Alternate adding the flour and the milk mixture to your egg base, stirring until smooth.

Bake: Pour the batter into the muffin tins (fill about 2/3 full). Bake for 15–20 minutes until a toothpick comes out clean and the tops are dark golden brown.

The Sauce: While they bake, combine all sauce ingredients in a small saucepan. Bring to a simmer over medium heat until the sugar is dissolved and it’s well blended. Keep it hot.

The Soak: As soon as the puddings come out of the oven, poke a few small holes in each one with a toothpick. Pour the hot sauce over the hot puddings. Let them sit for at least 10 minutes to soak up all that liquid gold before removing them from the tin.

Pro-Tips for that Look

The Shine: If you want them extra sticky like the ones in the tray, save a little bit of the sauce to brush on top right before serving.

Serving: These are traditionally served warm with a side of cold custard or vanilla ice cream.

NECHCHAD

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Mini Malva Puddings with Creamy Glaze