Individual Malva Pudding with Baileys cream
Individual Malva Pudding With Baileys Cream
Come on what is better than a Malva pudding! Those who don't know, gosh you are missing out! This pudding is a proper sunday lunch dessert winner! Served with a ridiculous amount of hot custard and eaten spoon by spoon. Now imagine this decadent, moist dessert infused with Baileys cream. Originally this recipe is soaked in a sugar, cream and butter.
I took the courtesy of adding an extra kick to this beloved SA dessert. I know that "tipsy" tart is already a thing, but hey this experiment did come out wonderfully! Also this recipe is so easy you can make it in the microwave, that's right! Even if you live in a res/hostel, making a home cooked dessert is that easy!
I adapted this recipe from a book that has been regularly used by my mother. It was the best kind of parting gift to "learn" how to cook for a new housewife. I used this book so much these last two years and it is certainly is an investment for those who loves all the old favourites and don't know how. This book will make you look like the best cook ever.
I also thought that making individual shaped Malva's will make things a bit more fair, because we don't want others to get a bigger piece than you don't we. Baileys can be replaced by Amarula if you wish, it has the same taste. I will be posting my Italy trip on Friday so keep an lookout for that with an easy to make "NO bake Tiramisu".
Sauce
1 cup butter/margarine
1 cup Sugar
1 cup cream
125ml water
30 ml Bailey's
Dough
1 cup sugar
1 egg
15ml butter
30 ml apricot jam
1 cup flour
5 ml baking powder
salt
200 ml milk
15 ml vinegar
5 ml bicarbonate of soda
Method (microwave version)
1. Microwave the sauce ingredients, except for the Bailey's, for 4-6 minutes until the sugar has dissolved. Add the bailey's when the sauce has cooled down.
2. Mix the sugar, egg, butter and apricot jam together.
3. Sift the flour, baking powder and salt together.
4. Mix together the flour, sugar mixture and then gradually add the milk.
5. Mix together the vinegar and the bicarb and add to the dough.
6. Before you pour the dough in to your ramekins, smear the rest of the apricot jam on to the bottom of the ramekins. This will make your Malva's "extra lekker".
7. Pour the dough in to desired microwave friendly ramekins and microwave for 10 minutes at 70% heat.
8. When your dessert has cooled down, pour over the syrup little by little until it has been absorbed.
9. Serve with cream/ Custard or extra Bailey's...
Oven Method:
1. Do all the steps up until no 6.
2. Pour your dough in to an oven proof baking dish. Bake for 25-30 minutes till golden brown.
3. Pour over the syrup and let it soak in.
4. Serve with Cream/Custard/Bailey's.
The amazing cookbook...
I finally found out what snacking means in french La Gouter!
Bon Gouter!
Untill Friday...
M*
