Proudly South-Africa dessert with a twist in partnership with Foodies of SA
- 1½ cups Ultra Mel Vanilla Flavoured Custard
- 5 tbsp butter, softened
- ¾ cup brown sugar
- 2 eggs, at room temperature
- 3 tbsp apricot jam
- 1 cup milk
- 2 tbsp apple cider vinegar
- 2 cups cake flour
- 2 tsp bicarbonate of soda
- 1½ cups ideal milk
- 5 tbsp butter, cubed
- 1/3 cup sugar
- Pour the Ultra Mel Custard into a large, 12-hole ice tray and allow to freeze for 6 hours, or overnight for best results.
- Preheat the oven to 180. Line the bottom of each hole in a medium muffin tray with a circle of baking paper and grease to ensure the malva cups come out smoothly.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time, until well combined.
- Whisk in the apricot jam, milk and apple cider vinegar.
- Sift the flour and bicarbonate of soda and whisk in slowly, until just combined.
- Fill each muffin hole a quarter of the way with the malva batter. Place a frozen custard cube on top of the batter and fill the muffin holes with the rest of the batter, covering the frozen custard.
- Bake the malva cups for 16-18 minutes.
- In the meantime, prepare the soak-in syrup. Combine the ideal milk with the butter and sugar and stir over medium-high heat until the sugar has dissolved. Ensure the mixture does not boil.
- When the malva cups are cooked and ready, place a wooden board over the slightly cooled muffin tray and in one fast but careful motion, tip the tray over. While the cakes are still warm, spoon a few tablespoons of the soak-in syrup over them.
- Transfer each malva cup to the serving plates while still warm. Pour over some more syrup just before digging in to reveal the oozing custard inside and ENJOY!