Mini marmalade malva puddings

Mini malva puddings with marmalade


One of the things I’ve missed most during this pandemic is the simple hug. Fortunately I have been in lockdown at home with my husband and the kids so it’s not as though I’ve missed out completely, but I don’t think I’ll ever take for granted a warm hug from a friend, a hello hug from a colleague or a quick passing hug that says “you’ve got this” from another mom also rushing around during the busy morning school run. Sometimes it feels as though we’ll never get to that point again! But I know that we will.


Mini malva puddings with marmalade

Mini malva puddings with marmalade


As we continue to observe the rules of lockdown we may not have very busy social calendars but there’s no reason we can’t still enjoy some entertainment worthy treats at home. Malva pudding is a South African fave that represents comfort and familiarity – a hug in a meal if you will! These mini malva puddings have a marmalade twist which I’m sure you’ll love. I’ll just leave them here with a virtual hug from me to you, enjoy!


Mini malva puddings with marmaladeMini malva puddings with marmalade



For the pudding:

  • 180ml (¾ cup) castor sugar
  • 2 large eggs
  • 30ml (2 tbsp) marmalade
  • 7.5ml (1½ tsp) orange zest
  • 375ml (1½ cups) flour
  • 5ml (1 tsp) bicarb
  • pinch of salt
  • 30g butter, melted
  • 15ml (1 tbsp) vinegar
  • 180ml (¾ cup) milk
  • ice cream, to serve

For the sauce:

  • 125ml (½ cup) cream
  • 50g butter
  • 60ml (¼ cup) brown sugar
  • 60ml (¼ cup) water

1.) Preheat the oven to 180ºC. Grease a muffin pan well.

2.) Cream the sugar and eggs together until pale and thick. Stir in the marmalade and orange zest.

3.) Sift the flour, bicarb and salt into a separate bowl. Combine the melted butter, vinegar and milk in another bowl.

4.) Add half of the wet ingredients to the egg mixture and mix to combine. Then add half of the dry ingredients and mix again. Add the remaining wet and dry ingredients and mix together until combined.

5.) Scoop the batter into the muffin tray, dividing it equally between the cups. Bake for 15 minutes until an inserted skewer comes out clean.

6.) While the puddings are baking prepare the sauce. Place the cream, butter, brown sugar and water in a saucepan. Stir together over a medium heat until the butter has melted and the sugar has dissolved. Bring the sauce to the boil then allow to boil for a minute. Remove from the heat.

7.) Remove the puddings from the muffin pan while they’re warm and place in an oven dish or something similar. Pour the hot sauce over the puddings and leave to stand for a few minutes. Serve with a scoop of ice cream.



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