Malva Pudding Cakes
Makes 8 cakes Adapted from Everything I Want to Eat: Sqirl and the New California Cooking These pudding cakes get baked in small, ungreased paper panettone molds. Plan on serving them in the cups because I dont think youd have much luck getting the pudding cakes out neatly. Theyre best enjoyed by digging a spoon right in. Small panettone molds (about 2 1/2 x 1 3/4, 6.5 x 4.5cm) can be found in cookware stores or online. I tried baking a few cakes with free-standing muffin baking cups, the kind that will stand up on their own, and dont need to be baked in a muffin tin, which worked very well. (The portions will be more modest as well, although youll need more than 8 of those cups since theyre smaller.) Fill each halfway up with the batter and bake for 25 to 30 minutes, or until deeply bronzed across the top, like the larger ones. Make sure the filling is quite hot when you pour it in. If you make it a bit in advance and it cools down, rewarm it before pouring. I made these a couple of times and had some leftover filling so you may not need it all. Next time I might try reducing it to 1/2 cup cream, 1/2 cup sugar, 6 tablespoons butter, and 2 1/2 tablespoons of water. But since I dont want you to get caught short, make them as written and if you find you have leftover, make a note to make the reduced amount of filling the next time. And there will be a next time...
Makes 8 cakes Adapted from Everything I Want to Eat: Sqirl and the New California Cooking These pudding cakes get baked in small, ungreased paper panettone molds. Plan on serving them in the cups because I dont think youd have much luck getting the pudding cakes out neatly. Theyre best enjoyed by digging a spoon right in. Small panettone molds (about 2 1/2 x 1 3/4, 6.5 x 4.5cm) can be found in cookware stores or online. I tried baking a few cakes with free-standing muffin baking cups, the kind that will stand up on their own, and dont need to be baked in a muffin tin, which worked very well. (The portions will be more modest as well, although youll need more than 8 of those cups since theyre smaller.) Fill each halfway up with the batter and bake for 25 to 30 minutes, or until deeply bronzed across the top, like the larger ones. Make sure the filling is quite hot when you pour it in. If you make it a bit in advance and it cools down, rewarm it before pouring. I made these a couple of times and had some leftover filling so you may not need it all. Next time I might try reducing it to 1/2 cup cream, 1/2 cup sugar, 6 tablespoons butter, and 2 1/2 tablespoons of water. But since I dont want you to get caught short, make them as written and if you find you have leftover, make a note to make the reduced amount of filling the next time. And there will be a next time...
- 3/4 teaspoon baking soda
- 2 large eggs (at room temperature)
- 1 cup (200g) sugar
- 3/4 cup (150g) sugar
- 1/4 cup (60ml) water
- 3/4 cup (180ml) heavy cream
- 1/2 teaspoon apple cider or white vinegar
- 1 cup (140g) flour
- 1 1/2 teaspoons baking powder, (preferably aluminum-free)
- 3/4 teaspoon kosher or fine sea salt
- 1/4 cup (75g) strained apricot jam
- 1 1/2 tablespoons melted unsalted butter
- 1 cup (250ml) whole or lowfat milk
- 1/2 cup (4 ounces 115g) unsalted butter, (cubed, at room temperature)
- Carbohydrate 0.206864843748651 g
- Cholesterol 157.224023432665 mg
- Fat 21.903874607551 g
- Fiber 0 g
- Protein 3.34850195310589 g
- Saturated Fat 13.0729715613449 g
- Serving Size 1 1 serving (49g)
- Sodium 157.872617187253 mg
- Sugar 0.206864843748651 g
- Trans Fat 1.77614304674732 g
- Calories 207 calories
Step-by-step
- Preheat the oven to 375°F (190°C). Set 8 small panettone molds on a rimmed baking sheet.
- In a small bowl, whisk together the flour, baking powder, and baking soda.
- In a bowl of a stand mixer fitted with the paddle attachment, or by hand in a medium bowl, beat the sugar, eggs, and salt on medium speed until the batter is thick and pourable, like a melted milkshake, about 2 minutes. Reduce the speed to low and beat in the jam until incorporated. Then mix in the melted butter and vinegar.
- Add one third of the milk, then half of the flour mixture. Then add another third of the milk, then the rest of the flour. Finally, add the rest of the milk and stir until smooth. If there are large lumps, whisk it briefly, just enough until the batter is smooth.
- Pour the batter into the 8 molds, which will fill them a little more than halfway up. Bake the cakes until they are deeply bronzed across the top, 35 to 40 minutes. The cakes need to be well-baked, or as Jessica says, "...almost overbaked - in order to soak up the filling."
- While the cakes are baking, heat the cream, sugar, butter, and water, whisking gently, until the butter is melted and the mixture is smooth. Keep warm while the cakes are baking, or rewarm right before filling the cakes. (I found it easiest to transfer the hot filling to a measuring cup, for pouring in the next step.)
- When the cakes come out of the oven, using the tip of a paring knife to poke and pull back a little flap from the middle of the top of each. Poke the knife in the cake to make a little space inside and pour enough of the filling in each until the cakes cant take any more of the filling.
- Once youve filled all the cakes, go back and repeat the process, filling the cakes with additional filling just until it reaches the top. You may have not use all the filling but dont worry if some spills over.
Malva Pudding Cakes: A Sweet Treat for Any Occasion
As a busy working mom, finding time to bake is a luxury, not a given. But sometimes, the desire for a truly decadent dessert outweighs the demands of a hectic schedule. That’s where these Malva Pudding Cakes come in. The recipe, adapted from a cookbook I adore, promised little individual cakes packed with flavor and requiring minimal fuss. And let me tell you, it delivered!
The beauty of these cakes lies in their simplicity. The batter is surprisingly straightforward – a blend of everyday ingredients that magically transform into moist, slightly spongy little delights. And the secret weapon? A rich, buttery sauce that gets poured generously over the warm cakes, creating a symphony of textures and tastes. It's the kind of dessert that feels both sophisticated and comforting, perfect for a special occasion or a quiet night in.
The process itself is remarkably efficient. The batter comes together quickly, and while the cakes bake, you can prepare the luscious sauce. The most time-consuming part is perhaps the careful pouring of the sauce into the warm cakes, ensuring each one is thoroughly soaked. But believe me, the result is worth the effort. The moment the warm sauce touches the cake, a delightful transformation occurs. The cake absorbs the liquid, becoming even richer and more decadent.
Beyond the Recipe:
These little cakes aren't just about taste; they're about the experience. The anticipation as they bake, the delicate act of pouring the hot sauce, the pure joy of that first spoonful – it's all part of the magic. And the best part? They're incredibly versatile. You can serve them as they are, or dress them up with a dollop of whipped cream or a sprinkle of powdered sugar. They are equally delightful as a standalone dessert or part of a larger spread.
Tips and Variations:
Though the recipe provides a generous amount of sauce, I've found that you don't always need it all. Some cakes will soak up more than others, depending on their size and baking time. Don't be afraid to experiment with the sauce recipe. If you have leftover sauce, you can always save it and reuse it later, or even use it as a topping for other desserts like ice cream or pound cake. Experiment with different jams, too! Apricot is delightful, but you can explore other flavors to create your own unique variation.
Ingredients for Success:
While the recipe calls for specific ingredients, don’t fret if you need to make a few substitutions. For instance, if you don't have panettone molds, you can use muffin cups. Just keep in mind that your cakes may be smaller. Regarding the flour, using a blend of all-purpose and cake flour can provide a lighter texture. Experiment and find what works best for you and your kitchen.
A Dessert for Everyone:
Whether you're a seasoned baker or a kitchen novice, these Malva Pudding Cakes are a recipe for success. The simple yet elegant result is sure to impress. They're delightful served warm, straight from the oven, perfect for sharing with family or friends, and utterly irresistible. So go ahead, treat yourself – and those you love – to this little slice of heaven. The memories created while baking and enjoying this delightful dessert will be as sweet as the cakes themselves.
