1 cup sugar
2 large free range eggs – at room temperature
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarbonate of soda
a pinch of salt
2 tablespoons butter
1 teaspoon white wine vinegar
½ cup of milk
For the Glaze:
1 cup cream
½ cup brandy
½ cup sugar
Beat the sugar and eggs in a bowl until the mixture is fluffy and the sugar granules have disintegrated (you can use an electric beater to make this easier), then add the apricot jam and mix it all up. In another bowl, sift the flour, bicarb and salt together at least twice. Next, melt the butter and add the vinegar and the milk. (If the butter is too hot, the mixture will curdle and you’ll have to chuck it). Now add the dry mix and the butter/milk/vinegar mix alternately to the egg mix, folding in well.
Pour the mixture evenly into a butter-greased muffin tray (one with 12 muffin cups). Each muffin cup should be about half filled. Bake in a preheated oven at 180ºC for between 45 minutes to an hour. Because of all the sugar, you can cook the pud until it’s nice and brown.
The magic is really in the glaze. Melt all the ingredients together and keep warm. When the pud comes out of the oven, pour the glaze over the hot baked malva muffins immediately so that it penetrates right through them. Serve individually with double thick whipped cream and/or a scoop of vanilla ice cream.
Try this and you’ll be an addict forever!