Malva Pudding

This recipe is an absolute winner and worth saving ahead of the holiday season! Perfectly steamed, creating a less cakey but instead light, and spongy texture ideal for soaking up that sweet, velvety sauce.

Ingredients
Makes 10 mini malva puddings
 
2 eggs
180 g sugar
40 g butter
1/3 cup milk
1 tsp apple cider vinegar
2 tbsp apricot jam
150g flour
1 tsp baking soda
1/2 tsp salt
 
250ml cream
100g butter
100g sugar
1/3 cup hot water

Fresh custard, for serving

Instructions

In a standmixer, or using an electric whisk, beat your eggs and sugar until light and pale in colour. 
 
Melt your butter and add it to a bowl with your milk and vinegar. It will curdle. Don’t worry, that’s normal.
 
Add your wet ingredients, along with your apricot jam, to your eggs and sugar, and give it a quick mix. Be careful not to overmix.
 
Sift in the flour, baking soda and salt, and give it another quick mix.
 
Pour into greased ramekins. This recipe makes around 10 minis, depending on the size of the ramekins. Cover each ramekin with foil, making sure it’s completely sealed. 
 
Insert the trivet into the Instant Pot, add two cups of water, and carefully place the ramekins inside.
 
Set the Instant Pot to pressure cook for 12 minutes.
 
Meanwhile, add all your ingredients for your sauce to a saucepan and cook for 5-10 minutes.
 
After the time has lapsed on the Instant Pot, do a quick release, and immediately remove.

Note: If you want the tops to have a little colour, pop them in the airfryer for 2-3 minutes on 180∞C. Alternatively, you can also bake these in the airfryer for 10-12 minutes at 180∞C. But steaming them in the Instant Pot gives you a spongier, less cakey texture which works well for malva pudding.

While the desserts are still warm, ideally as soon as they come out, pour the sauce over.

Serve with fresh custard and enjoy.