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For the puddings:
- 70g plain flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- 100g caster sugar
- 1 large egg
- ¼ tsp salt
- 40g apricot jam
- 1 tbsp butter, melted
- ¼ tsp apple cider vinegar
- 125ml whole milk
For the sauce:
- 50ml double cream
- 40g caster sugar
- 30g butter
- 1 tbsp water
For the crème anglaise:
- 200ml whole milk
- 2 tsp vanilla bean paste
- 2 large egg yolk
- 2 tsp sugar
- Preheat oven to 200°C/180°C fan/400°F/Gas 6.
- In a bowl, combine the flour, baking powder and baking soda. Set aside.
- In a stand mixer beat the sugar, egg and salt until you have a thick and pourable batter, similar to the consistency of a melted milkshake.
- Beat in the jam until incorporated, then mix in the melted butter and the vinegar.
- Add ⅓ milk, then ½ the flour mixture. Mix to combine. Add another ⅓ milk and the rest of the flour. Mix to combine, then add the remaining milk and mix until smooth.
- Divide equally between four greased pudding moulds.
- Bake until deeply caramelised, brown and well risen, around 25–30 minutes.
- While the puddings are in the oven, make the sauce. Gently heat the cream, sugar, butter and water, whisking until the butter is melted and the sugar has dissolved.
- Keep warm while the puddings are baking, but do not allow to boil or to catch on the bottom.
- Once the puddings are fully baked, remove from the oven and immediately make a cut in the top with the tip of a knife to create a space for the sauce. Pour the sauce into this cut, filling until each pudding can’t take any more.
- Repeat with the remaining puddings, then go back and repeat the filling process until the sauce reaches the top of the puddings. You make have some excess sauce.
- Make the crème anglaise. Heat the milk and the vanilla bean paste gently to scalding. Just before it bubbles, take the milk off the heat and remove any skin that may have formed.
- Whisk the egg yolk and sugar in a bowl, then pour over the hot milk, stirring continuously.
- Pour this mixture back into the pan, then heat over a low heat stirring continuously until it thickens slightly.
- To test if the crème anglaise is thicken, remove the pan from the heat and draw the back of a spoon through the custard. It should coat the back of the spoon evenly and when you draw a finger through the custard, the trail should remain.
- Strain the thickened crème anglaise through a sieve and into a bowl.
- Transfer enough crème anglaise to a presentation plate to coat the bottom, then turn out the malva puddings on top of the crème anglaise.