Mini Masala Chai Malva Puddings

Method

Malva Puddings

1. Preheat oven to 180°C and place 8-10 small bowls or ramekins (about 125 ml capacity) on a baking tray. Or line a muffin tray with 12 silicone muffin cups. Alternatively, use any small silicone moulds of your choice.
2. Sift flour and bicarb together in a mixing bowl. In another bowl, beat the egg, caramel sugar, jam and vanilla together until smooth.
3. Meanwhile, combine the milk and butter in a small pot and stir over a medium temperature until the butter has melted. Add the vinegar, but don’t worry if the mixture curdles. It will not affect the dessert.
4. Whisk the flour mixture into the egg mixture while gradually adding the warm milk mixture. Beat until a smooth batter forms.
5. Divide the batter equally between the prepared bowls or cups. Bake for 25-30 minutes or until a skewer or cake tester comes out clean.

Sauce

1. Meanwhile, place the milk, tea bags and cinnamon stick, if using, in a small pot and stir over a low temperature. Allow to simmer and infuse for 8-10 minutes. Remove the tea bags and cinnamon stick and add the remaining sauce ingredients. Stir to dissolve the caramel sugar.
2. Bring to the boil and simmer for 5-10 minutes.
3. Prick the hot puddings all over with a fork as soon as they come out of the oven. Pour some of the hot sauce over each malva pudding and allow it to be absorbed, before adding more sauce. Serve two warm small puddings per person with any remaining sauce, custard or ice cream.

Tips

1. If using small silicone moulds, allow the puddings to cool in the mould and then carefully turn out. Pour the warm sauce over and serve as above. If you want to pour the sauce over while the puddings are in the moulds, be careful when pricking the puddings in silicone moulds that you don’t damage the mould.
2. Bake the full pudding batter in one large, greased oven dish for 30-35 minutes. Prick the warm baked pudding, pour the sauce over and enjoy family-style.