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Malva Pudding cupcakes with brandy custard

Malva Pudding

Malva Pudding cupcakes with brandy custard
Recipe by Anél Potgieter

Makes 12
Preparation Time: 20 minutes
Cooking Time: 20 minutes
2 large eggs      
¾ cup brown sugar   
4 Tbsp apricot jam
2 Tbsp butter, melted
1 tsp vinegar 
2/3 cup Clover Fresh Milk
1 cup cake flour
1 tsp bicarbonate of soda
1 pinch salt 
½ cup cream          
3 Tbsp Clover Fresh Milk
3 Tbsp butter      
½ cup brown sugar 
1 tsp vanilla essence 
Brandy Custard
500 ml Clover Custard     
60-100ml ml brandy
For baking
high-sided cupcake casings
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 to combine.
Stir the vinegar into the milk and then pour that into the egg mixture and stir through.
Combine the dry ingredients and mix 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 cupcakes 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 or more of sauce over each cup cake.
Warm the custard in a small pot and add the brandy, stir through and serve with cupcakes.

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