Malva Pudding Cakes

By Youcipe

1 week ago

Description

Rich, sticky, and irresistibly sweet, these individual malva pudding cakes are a South African classic with a modern twist! Baked in ramekins using an Instant Pot, these moist, spongy cakes are infused with a buttery, creamy sauce and topped with whipped cream or crème fraîche. Perfect for cozy nights or impressing guests with a warm, comforting dessert! 😋🍰

Ingredients

For the Cake:

✅ 1 cup all-purpose flour 🌾

✅ 1 teaspoon baking powder 🧁

✅ ¾ teaspoon baking soda 🧁

✅ ½ teaspoon salt 🧂

✅ 1 large egg 🥚

✅ 1 cup granulated sugar 🍬

✅ 1 tablespoon butter, melted 🧈

✅ 1 teaspoon white wine or apple cider vinegar 🍎

✅ 1 tablespoon apricot jam 🥫

✅ 1 teaspoon vanilla extract 🌿

✅ 1 cup whole milk 🥛



For the Sauce:

✅ ¾ cup heavy cream 🥛

✅ ¾ cup brown sugar 🍬

✅ 4 tablespoons (2 oz or ½ stick) butter 🧈

✅ Pinch of salt 🧂

✅ Splash of vanilla extract 🌿



For Serving:

✅ Whipped cream or crème fraîche (optional) 🍦

Equipment

✅ 6 (6 or 8-ounce) ceramic ramekins

✅ Instant Pot with rack

✅ Small mixing bowl

✅ Stand mixer or hand mixer

✅ Whisk or spatula

✅ Small saucepan

✅ Skewer

Quick Steps

1️⃣ Prepare Dry Ingredients:
In a small bowl, whisk together 1 cup flour, 1 tsp baking powder, ¾ tsp baking soda, and ½ tsp salt. Set aside.

2️⃣ Make the Batter:
In a stand mixer, beat 1 egg and 1 cup granulated sugar on medium speed until lightened, about 3 minutes. Add 1 tbsp melted butter, 1 tsp vinegar, 1 tbsp apricot jam, and 1 tsp vanilla; mix until combined. With the mixer on low, alternate adding the dry ingredients and 1 cup milk, starting and ending with the dry ingredients. Stir by hand to ensure no flour lumps remain.

3️⃣ Fill Ramekins:
Grease six 6 or 8-ounce ramekins. Pour ~4 ounces of batter into each ramekin.

4️⃣ Cook in Instant Pot:
Place the rack in the Instant Pot and add 2 cups water. Arrange 3 ramekins on the rack, then stack the remaining 3 on top. Select Manual and cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes, then release manually. If bottom ramekins seem undercooked, cook for an additional 5 minutes on high pressure.

5️⃣ Make the Sauce:
In a small saucepan, combine ¾ cup cream, ¾ cup brown sugar, 4 tbsp butter, a pinch of salt, and a splash of vanilla. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat but keep warm.

6️⃣ Soak Cakes:
Remove ramekins from the Instant Pot. Poke holes in the warm cakes with a skewer. Slowly pour a small amount of sauce over each cake, letting it absorb before adding more. Stop if sauce pools on top.

7️⃣ Serve:
Turn each cake out into a shallow bowl or rimmed plate. Ladle extra sauce around the base. Garnish with a dollop of whipped cream or crème fraîche. Serve warm! 😍

Tips

👉 Storage: Keep extra cakes in their ramekins, covered, in the fridge for up to 5 days. Reheat in the microwave or Instant Pot before serving.

👉 Serving: For a traditional touch, serve with custard instead of whipped cream.

👉 Substitutions: Swap apricot jam with orange marmalade for a citrusy twist, or use half-and-half instead of cream for a lighter sauce.

👉 Pan Tip: Ensure ramekins fit comfortably in the Instant Pot to avoid uneven cooking.