Quick Malva Pudding Cups
70% authentic · South African Inspired
A simplified, faster version of the classic Malva Pudding, baked in individual ramekins for quicker cooking and serving. Still features the signature spongy cake and caramel sauce.
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Ingredients
- Self-raising flour150g
- Baking soda1/2 tsp
- Saltpinch
- Butter, melted75g
- Sugar120g
- Egg1 large
- Apricot jam1.5 tbsp
- Milk100ml
- Heavy cream150ml
- Butter50g
- Brown sugar100g
- Water50ml
Steps
- 1
Preheat oven to 180°C (350°F). Grease 4 individual ramekins.
- 2
In a bowl, combine self-raising flour, baking soda, and salt.
- 3
In another bowl, whisk together melted butter, sugar, and egg. Stir in apricot jam.
- 4
Add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- 5
Divide batter evenly among the prepared ramekins. Bake for 20-25 minutes, or until golden and a skewer comes out clean.
- 6
Meanwhile, heat cream, butter, brown sugar, and water in a saucepan until smooth and simmering. Cook for 2-3 minutes.
- 7
Remove ramekins from oven. Poke holes in the tops and pour the hot sauce over each pudding.
- 8
Serve warm.
