- For the preserved ClemenGold® ring topping. In a medium sized saucepan mix the water and sugar over low heat stirring until all the sugar is dissolved for three minutes. Add the juice and simmer on medium heat for 5 minutes.
- Add the ClemenGold® slices to the syrup mixture and turn the heat to a low gentle simmer for a further 10 minutes. Make sure the mixture doesn’t boil vigorously because it will tear the inner pieces of the fruit apart.
- Then turn off the heat and allow the slices to cool completely in the syrup. They are then ready to use as a garnish or poured in a sterilized jar with the syrup for future use.
- For the mini malva puddings. Preheat the oven to 180 ºC and liberally grease a standard 12-hole muffin pan liberally with butter.
- In a glass jug, combine the butter, milk and vinegar and heat for 90 seconds. It will curdle slightly, which is fine. Remove and set aside.
- In a large bowl beat the eggs and add 2 tablespoons of sugar at a time until all the sugar is mixed through and the mixture is light and fluffy.
- Add the apricot jam and beat some more. Mix the flour, bicarbonate of soda and salt together and sift in a third of the flour mixture into the egg-and-sugar mixture alternating it with the microwaved milk-mixture until well combined. Do this until all ingredients are mixed in but being careful not to overmix.
- Using a large measuring cup, fill with the mixture into the muffin tin until just over half. The mixture should be enough for 12. Tap and bake in the middle of the oven for 25 minutes until cooked through.
- Meanwhile make the citrus sauce. In a small saucepan, melt the butter and sugar with the ClemenGold® juice. Bring the mixture to the boil, stirring frequently until the sugar has dissolved and the mixture is a light caramel colour. This takes about 4-5 minutes.
- Add the cream and brandy whisking quickly as you do. Simmer for 8 minutes very gently until slightly thickened and velvety. Make sure the sauce is not so thick that the baked malva won’t absorb it.
- Once the malva is baked through remove from oven and poke small holes all over on each of the bakes. Spoon about 3 or move tablespoons of sauce over each pudding, gently releasing the edges of the malva to allow the sauce to seep through to the sides too.
- Place 1-2 preserved ClemenGold® slices on top of each and return to the oven. Bake for 10 more minutes until sticky, and luscious. Serve
immediately whilst still warm with fresh vanilla custard, a sprinkle of pistachio nuts and ice cream if you prefer.
- Great thing about malva pudding is that it can be made well ahead of time. I stored in a tightly sealed container it could last for up to a month in the fridge or 2 months if frozen (only once it has cooled down completely of course).
- You can make double the sauce and replace the custard with it when serving.
Siba Mtongana: International multi-award winning culinary extraordinaire, food expert, author, entrepreneur, mom and wife, popularly known as the host and food editor of the Food Network global hit show, Siba’s Table.
I’m generally not a big pudding fan but there are days in winter when I feel like something luscious, rich and comforting. For me, nothing screams those words louder than malva pudding and when I say malva pudding, I don’t mean the traditional kind, I mean a Sibalicious one that is still as indulgent as the tradition but with for more pizazz. These yummy citrus malva bakes are the ultimate winter indulgence.