Who does not enjoy mini food … I certainly do.

Ingredients

• 500ml castor sugar
• 4 jumbo eggs
• 30ml smooth apricot jam
• 500ml cake flour
• 10ml bicarbonate of soda
• 2.5ml salt
• 60ml butter
• 10ml white vinegar
• 250ml milk

Malva sauce:

• 250ml fresh cream
• 125g butter
• 125ml white sugar
• 125ml medium cream sherry

Custard sauce:

• 500ml milk
• 6 jumbo egg yolks
• 125g white sugar
• juice and grated rind of 1 orange
• 100ml whipped cream

Method

To make the puddings:

1. Preheat the oven to 180°C.
2. Beat the sugar and the eggs in a food processor using the plastic blade.
3. Beat in the apricot jam.
4. Sift the flour, bicarbonate of soda and salt into a separate bowl.
5. Melt the butter in a small heavy-based saucepan and add the vinegar and the milk.
6. Fold the dry ingredients and the milk mixture alternately into the egg mixture.
7. Pour the batter into individually greased ramekins up to two-thirds full and bake in the oven for 20 minutes until cooked.
8. Loosen the edges of the puddings with a palette knife.

To make the malva sauce:

1. Combine all the sauce ingredients in a small heavy-based saucepan and bring to the boil.
2. Spoon the sauce over the puddings as soon as they come out the oven.
3. Pierce the puddings a few times to allow the sauce to soak in.

To make the custard sauce:

1. Heat the milk in a heavy-based saucepan until warm.
2. Remove the saucepan from the stove.
3. Whisk the egg yolks and sugar together until creamy and pour into the milk, whisking constantly.
4. Stir the sauce over low heat until it coats the back of a wooden spoon.
5. Do not boil the sauce as it will curdle.
6. Stir in the orange juice and rind.
7. Remove the sauce from the stove and set aside to cool.
8. When cold stir in the cream.

 

To serve:

Invert the ramekins onto serving plates and coat with a thin layer of the custard sauce, serving with remainder of the custard on the side.

Serve hot.

Enjoy!!!