You will need
80 g fruit cake mix soaked in 1/4 cup warm brandy overnight
2 large eggs
30 g butter or margarine, melted
125 ml full cream milk, warmed
1 x 500 g Ina Paarman’s Sticky Malva Pudding Mix
80 g glace cherries, chopped
100 g pecan nuts, toasted and chopped
zest of 1 clemengold or orange
½ cup (125 ml) water OR fresh cream (I used Amarula)
Soak the cake fruit in brandy overnight or for 4 hours.
Preheat oven to 180°C. Grease 12 small dariole moulds or muffin tins.
Beat eggs and melted butter on high speed only until well blended. Add hot milk and beat briefly on high speed.
Add the dry Malva Mix and gently blend it in by hand with a spatula. Mix only until combined. It is important not to overmix. The mixture will be soft and runny. Stir in the cherries, nuts, soaked fruit cake mix and zest.
Scrape mixture into prepared moulds. Shake the dish lightly to level the batter.
Immediately place it in the oven and bake for 30 – 35 minutes.
5 minutes before the pudding comes out of the oven, decant the glaze into a small saucepan, add the water or cream and bring the glaze to the boil.
When the pudding comes out of the oven prick them all over with a fork and then pour the hot glaze over the hot puddings.
Keep spooning the glaze over until completely absorbed.
Leave the Malva Pudding to stand for 10 minutes to allow the glaze to sink in.
Serve warm with custard, whipped cream or ice cream.