250 ml water
125 ml castor sugar
Small pinch of salt
3 oranges, thinly sliced
30 g butter, cubed
125 ml full cream milk
15 ml apple cider vinegar
2 extra large eggs
250 ml castor sugar
30 ml apricot jam
375 ml all-purpose flour
5 ml bicarbonate of soda
Pinch of salt
115 g butter
60 ml castor sugar
125 ml orange juice
250 ml pouring cream
310 ml vanilla custard
12 scoops vanilla ice cream
60 g pistachio nuts, chopped (optional)
Preheat the oven to 180ºC and liberally grease a standard 12-hole muffin pan with butter.
In a saucepan, heat the water and sugar, stirring until the sugar is dissolved. Bring to the boil and simmer for 5 minutes. Reduce the heat to low and add the orange slices and cook for 2 minutes. Set aside.
To make the batter: In a small saucepan, heat the butter, milk and vinegar and for 2 minutes. It will curdle slightly, which is fine, just whisk it until well combined. Remove the pan from the heat and set aside.
In a large bowl or stand mixer, beat the eggs and add 2 tablespoons of sugar at a time until all the sugar is mixed in and the mixture is light and fluffy. Add the apricot jam and beat some more.
Mix the flour, bicarbonate of soda and salt together and sift a third of it into the egg-and-sugar mixture, alternating with the warmed milk-mixture until well combined. Continue until all the ingredients are mixed in but being careful not to overmix.
Using a measuring cup, scoop the batter into each hole of the muffin pan until just over half full. The mixture is enough for a standard 12-hole muffin pan. Tap the muffin pan to remove air bubbles and bake in the middle of the oven for 25 minutes until baked.
To make the sauce: Heat a small saucepan and melt the butter and sugar in the orange juice. Bring the mixture to the boil, stirring frequently until the sugar has dissolved and the mixture is a light caramel colour. This takes about 5 minutes.
Add the cream, whisking quickly. Gently simmer for 8 minutes until slightly thickened and velvety. Make sure the sauce has a pouring consistency and is not so thick that the baked malva won’t absorb it.
Once the malva is baked through, remove the pan from oven and poke small holes all over each pudding. Spoon about 3 tablespoons of sauce over each mini pudding, gently releasing the edges to allow the sauce to seep through down the sides too.
Return the pan to the oven and bake for 10 more minutes until the puddings are sticky and luscious. Remove from the oven and top with partially dehydrated citrus slices. Serve warm or chilled with fresh vanilla custard, ice cream and a sprinkle of pistachio nuts.