Malva pudding has to be the most eaten pudding in winter. The warm sponge with its toffee-like sauce can send anyone back drooling for more. Ok, I’m describing myself here, slipping into the kitchen late at night when everyone is sleeping, sneaking a tablespoon or two…
To make my sneaking adventure a little easier, I took the same recipe as my malva pudding and divided it into 12 cupcakes. The baking time is 15 – 18 minutes, at the same temperature, 180°. The sauce can be a little challenging, do prick your cakes with a fork to make the absorption a little easier.
1 cup castor sugar
1 Tbs apricot jam
1 cup flour
1 tsp bicarbonate of soda
Generous pinch of salt
1 Tbs butter (melted)
1 tsp vinegar (white)
1 cup milk
½ cup cream
½ cup brown sugar
2 cups icing sugar
100g soft butter
3 Tbs milk
Preheat the oven at 180°.
Beat the egg and sugar well, till it’s white and fluffy.
Add the jam. Sift the flour, bicarb and salt. Add the melted butter and vinegar.
Add the liquids to the egg mixture alternately with the flour.
Beat well and pour dough into the lined cupcake pan. Bake for 15 – 18 minute. The needle should come out clean if you test the cake.
Whilst the cupcakes are baking, make the sauce;
In a pot, melt the butter and sugar. Add the cream and stir gently till. Remove from the heat.
Remove the cupcakes from the oven. Prick the cupcakes with a fork to allow the sauce to soak. Slowly pour the sauce over each cupcake. Leave to cool.
Beat the butter till soft. Add the icing sugar and 1 tablespoon milk till the mixture is smooth. Beat on high for about a minute.
Decorate your cupcakes. Enjoy!!!