Malva & Custard Lava Cakes

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!