Boozy Mini Malva Puddings with Cranberries
A quick and easy South African variation on the traditional Christmas pudding. To replace the sherry use strong black tea (Five Roses or Joko).
YOU WILL NEED
- ⅓ cup (80 ml) sherry
- ¾ cup (90 g) dried cranberries
- 2 extra large eggs
- 2 T (30 ml) butter, melted
- ½ cup (125 ml) fresh full cream milk, warmed
- 1 x 500 g Ina Paarman’s Sticky Malva Pudding Mix
- 1 x 230 g Apricot Butter Glaze (included in pack)
- ¼ cup (60 ml) fresh cream
- ¼ cup (60 ml) sherry
Pour the sherry over the cranberries and microwave for 1 minute on high to hydrate the cranberries.
Leave to cool a little.
Adjust oven rack to the middle position. Preheat oven to 180°C.
Butter 8 small cups 5 cm x 7 cm or 8 small ramekins and line the bases with baking paper.
Beat eggs and melted butter on high speed until well blended.
Add warmed milk and beat briefly on high speed.
Add the dry Malva Mix, soaked fruit and any leftover sherry. Gently blend in by hand.
Do not overmix.
Scrape mixture into the prepared small cups. Do not overfill. Shake each lightly to level the batter. Group together on a baking sheet.
Immediately place in the oven and bake for 30 – 35 minutes.
5 minutes before the puddings are due to come out of the oven, decant the Apricot Butter Glaze into a small saucepan, add the cream and just bring to the boil. Away from the heat, add the sherry.
When the puddings come out of the oven, spoon over 2 T (30 ml) of the sauce on each pudding. Run a knife around the edges and carefully turn out onto individual plates. Turn right side up. Divide the sauce between puddings.
Serve with custard or whipped cream.
These puddings will freeze very successfully without the sauce. Freeze the sauce separately. Warm and pour over just before serving the warmed puddings.