Clover Citrus Mini Malva Puddings

Recipe by Tiffany Kate-Lyn Matthews
Serves: 10-12
Preparation time: 20 minutes
Cooking time: 45-50 minutes

INGREDIENTS
For the malva:
1 cup sugar
2 eggs
2 Tbsp oil
1 tsp vanilla essence
¼ cup plain yoghurt
¼ cup milk
2 Tbsp orange marmalade
1 ½ tsp bicarbonate of soda
2 ½ tsp vinegar
2 cups cake flour

For the sauce:
¼ cup castor sugar
½ cup butter
½ cup orange juice
½ cup cream

To serve:
Clover Custard
candied orange slices, optional
orange zest
mint sprigs

METHOD
Preheat oven to 180°C and grease a muffin pan or 12 ramekins with cooking spray. In a large bowl, whisk together sugar, oil, eggs and vanilla essence until light and fluffy, then add in yoghurt and milk mix until well combined.

In a separate bowl mix together bicarbonate of soda, vinegar and orange marmalade, then whisk this into the egg mixture. Sift in flour and salt, then fold until well combined, transfer the batter into prepared tins or ramekins and bake for 20-25 minutes.

While the sponges are baking start preparing the sauce. In a saucepan heat butter, sugar, orange juice and cream, then bring to a boil stirring frequently until the sugar has dissolved. Reduce the heat and allow to simmer gently for about 2-3 minutes then remove from the heat.

Once the malvas are baked, removed from oven and poke a few holes in each pudding using a skewer stick. Spoon 1 -2 Tbsp of sauce onto each sponge and allow the sauce to seep into the sponge.

Serve puddings individually with a generous amount of Clover Custard, candied orange slices and mint. Enjoy!