Malva Pudding Cakes Recipe
This warm Malva pudding cake is the ultimate "treat yourself" breakfast. It's flavored with apricot jam, and filled with a deliciously rich custard that goes perfectly with a cup of coffee.
Photo courtesy of publisher
Makes 8 cakes
Ingredients
FOR CAKES
1 cup all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 cup plus 2 tablespoons sugar, plus more for sprinkling
2 large eggs
3/4 tsp. fine sea salt
1/4 cup apricot jam
1 1/2 Tbsp. unsalted butter, melted
1/2 tsp. apple cider vinegar
1 cup whole milk
FOR CUSTARD FILLING
3/4 cup heavy cream
3/4 cup sugar
1/2 cup unsalted butter
Directions
Active time: 15 minutes
Total time: 1 hour 25 minutes
To make cakes: Preheat oven to 375°. On a rimmed baking sheet, set eight ungreased, straight-sided paper baking molds with a diameter of 2 5/8 inches. In a small bowl, stir together flour, baking powder, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, eggs, and salt. Beat on medium speed until light in color but dense and thick as pancake batter, about 2 minutes. Reduce mixing speed to low and add jam, butter, and vinegar, in that order. Add one-third of the milk, then about half the flour mixture, and repeat, alternating, until you’ve added the last of the milk.
Divide batter among paper molds, filling each about two-thirds full. Generously sprinkle tops with sugar. Bake until dark golden brown, for 35 to 40 minutes. (Cakes need to be really baked—almost overbaked—to soak up filling.)
To make custard filling: In a pot, combine cream, sugar, butter, and ¼ cup water. Bring to a simmer over medium heat, whisking until smooth, then remove from heat and keep warm.
To assemble cakes: As soon as cakes come out of the oven, use the tip of a steak knife to poke the middle of one, gently pull back cake to create a tiny hole, then pour in custard filling until cake won’t accept any more. Repeat with remaining cakes and custard. Once you’ve filled them all, repeat filling process a second time with remaining custard. (There’s going to be overflow and that overflow is going to be delicious. We call it the Malva feet.) Serve immediately.
From Everything I Want to Eat (Abrams) by Jessica Koslow.
Ingredients
FOR CAKES
FOR CUSTARD FILLING
Directions
Active time: 15 minutes
Total time: 1 hour 25 minutes
To make cakes: Preheat oven to 375°. On a rimmed baking sheet, set eight ungreased, straight-sided paper baking molds with a diameter of 2 5/8 inches. In a small bowl, stir together flour, baking powder, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, eggs, and salt. Beat on medium speed until light in color but dense and thick as pancake batter, about 2 minutes. Reduce mixing speed to low and add jam, butter, and vinegar, in that order. Add one-third of the milk, then about half the flour mixture, and repeat, alternating, until you’ve added the last of the milk.
Divide batter among paper molds, filling each about two-thirds full. Generously sprinkle tops with sugar. Bake until dark golden brown, for 35 to 40 minutes. (Cakes need to be really baked—almost overbaked—to soak up filling.)
To make custard filling: In a pot, combine cream, sugar, butter, and ¼ cup water. Bring to a simmer over medium heat, whisking until smooth, then remove from heat and keep warm.
To assemble cakes: As soon as cakes come out of the oven, use the tip of a steak knife to poke the middle of one, gently pull back cake to create a tiny hole, then pour in custard filling until cake won’t accept any more. Repeat with remaining cakes and custard. Once you’ve filled them all, repeat filling process a second time with remaining custard. (There’s going to be overflow and that overflow is going to be delicious. We call it the Malva feet.) Serve immediately.
From Everything I Want to Eat (Abrams) by Jessica Koslow.
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