Malva Pudding Cupcakes

I went to a bakery a while ago and felt like I'd wandered into Willy Wonka's Chocolate factory: two-toned triple chocolate cupcakes, double custard cronuts (a combination of a croissant and a doughnut), salted caramel macaroons and even Lime velvet cakes...Baking nowadays is putting the 'art' in artisanal, it's eclectic and fantastical, there's magic in the detail.

Working with Sasko Flour I am always on a quest to push myself creatively, to try and make things that will not only delight when seen and tasted, but be accessible to those who aren't hugely confident in the kitchen.

Everyone loves Malva pudding; it's a simple South African classic that's easy to prepare and always provokes sheer joy - I thought why not put it in cupcake form and take the joy from the dinner table to anywhere and everywhere, so that's exactly what I did.

Enjoy this 'double dessert' decadence!

Malva Pudding

Ingredients:

2 large eggs*                       

¾ cup brown sugar                       

3 tbsp apricot jam                       

2 tbsp melted butter                       

2/3 cup full cream milk           

1 tsp vinegar                                   

1 cup Sasko Cake flour                                   

1 tsp bicarbonate                                   

1 pinch salt                                   

Sauce:

1 cup cream

½ cup water

1 cup brown sugar

1 tbsp butter

Method:

Preheat the oven to 180*C.

Beat the sugar and eggs together until the sugar has dissolved.

Add the apricot jam and melted butter and whisk/beat to combine.

Stir the vinegar into the milk and then pour that into the egg mixture and stir through.

Sift the dry ingredients and whisk together before adding to the wet ingredients. Whisk to form a smooth batter.

Pour into a greased baking dish (23cm square, 5 cm deep, or similar sized round dish) and bake in the oven for 25-35 minutes - the smaller the dish, the longer the cooking time. At 25 minutes insert a knife-tip into the centre – if it comes out clean, it’s done, if not, give it another 5 minutes and check again.

Whilst the pudding is in the oven, place all the sauce ingredients into a saucepan and heat gently, stirring continuously, until the sugar has dissolved, then remove from the heat.

Once the pudding is done, remove from the oven, poke several wholes over the surface and pour over the hot sauce. Allow to be absorbed before serving.

Serve with custard and/or ice cream.

Malva Pudding Cup Cakes

Ingredients:

2 large eggs*                       

¾ cup brown sugar                       

3 tbsp apricot jam                       

2 tbsp melted butter                       

2/3 cup full cream milk           

1 tsp vinegar                                   

1 cup Sasko Cake flour                                   

1 tsp bicarbonate                                   

1 pinch salt 

Sauce:

80ml cream

40ml water

80ml brown sugar

1 tbsp butter     

Cream topping:

250ml whipping cream*

60ml icing sugar

                        

Method:

Preheat the oven to 180*C.

Beat the sugar and eggs together until the sugar has dissolved.

Add the apricot jam and melted butter and whisk/beat to combine.

Stir the vinegar into the milk and then pour that into the egg mixture and stir through.

Sift the dry ingredients and whisk together before adding to the wet ingredients. Whisk to form a smooth batter.

Line a muffin baking tray with large, high-sided cupcake casings.

Pour equal amounts of the batter into each of the 12 casings.

Bake in the oven for 15 - 18 minutes, check if they are done by inserting a knife into the middle of one of the centre cup cakes and if it comes out clean, they are done.

Whilst the cup cakes are in the oven, place all the sauce ingredients into a saucepan and heat gently, stirring continuously, until the sugar has dissolved, then remove from the heat.

Once the cup cakes are done, remove from the oven, poke several wholes over each surface and pour 1 tablespoon of sauce over each cup cake.

Allow to cool completely in the muffin tray before adding the topping.

The cream topping is delicate and, as many of you will know, it is very easy to whip cream into butter, the line between a stiff peak whipped cream and butter is a fine one and easy to cross, but if you do whip your cream into butter, simply add a little more cream and gently whisk together until it returns to the whipped cream stage.

To make the cream topping place a metal/glass bowl and your whisk/beaters in the freezer for 15 minutes (Cream is temperature sensitive so the cooler the temperature, the better finish on the whip.)

After 15 minutes place your cream and icing sugar in a bowl and whisk until stiff peaks form, then spoon onto your cup cakes and serve.

If not serving immediately, store the whipped cream in the fridge, but it will lose it’s whip over time so if this happens, simply beat it again.

*Tip 1: Eggs in South Africa come in Medium, Large and Extra Large and Jumbo. Large eggs weigh between 50-55g, extra large between 55-60g

*Tip 2: Whipping cream has a greater fat content than ordinary cream and holds a stiffer peak, which means it’s shape will hold better and last longer in its whipped state.

Tip 3: You could serve the cup cakes with a large spoonful of ice cream instead of cream.