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If you know me, you know I am a BIG sucker for Malva pudding! I made these Malvas with a twist using Cremora for a rich and creamier texture. I am still thinking about it!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 190°C and grease a 12-hole muffin tin.
In a medium-sized mixing bowl, whisk the margarine, apricot jam, 1/4 cup of sugar, and 2 tablespoons of granulated coffee with an electric beater for 3-4 minutes until combined. Add the egg, vinegar, and 3/4 cup of water to the bowl and whisk for 1 minute until well combined.
Sieve in 2 tablespoons of NESTLÉ Cremora Original, cake flour, and bicarbonate of soda. Gently fold the dry ingredients through until just combined.
Divide the batter between the muffin tin holes and bake for 10-12 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cremora adds extra creaminess to the malva pudding.
Prepare the coffee sauce and custard while the puddings bake.
What makes these Malva puddings different?
These Malva puddings have a twist with the addition of Cremora, which gives them a richer and creamier texture.
How do I know when the puddings are done?
The puddings are done when they are golden brown, and a toothpick inserted in the center comes out clean.
Can I use regular sugar instead of dark brown sugar?
Dark brown sugar adds a deeper flavor, but you can use regular sugar if needed.
What is the purpose of the vinegar in the recipe?
The vinegar helps to activate the bicarbonate of soda, which aids in the rising of the puddings.
Can I make these puddings without coffee?
Yes, you can omit the coffee, but it adds a unique flavor to the puddings.
