Yes, I went there, because let’s face it, the only reason people read this blog is for anything doughnut related. Malva pudding doughnuts are the business. The sweet, sticky, caramelised goodness of malva pudding in perfect hand held doughnut form. It’s the best thing that has hit my thighs this winter.
I’m going to level with you, I’ve made malva pudding the sum total of once in my life. Don’t get me wrong, I’ve consumed kilograms of the stuff (thanks Woolworths) but making it from scratch just seemed like a waste of time. Until now.
I bought a doughnut pan for the sole purpose of making these Malva Pudding Doughnuts. It cost R199 from the Home Store at Brightwater Commons (It’s a Wilton pan). Unfortunately, any health benefits from baking instead of frying, are completely negated by the vast amount of sugar in this recipe. YOLO.
Heat these babies before serving (the microwave is your friend) and top with Ultra Mel custard. Ultra Mel is the way to go, they have the cutest tiny custard juice boxes now, 125ml, perfect for one person and a tray of doughnuts.
This recipe will also work in a Mini Doughnut Maker. Get to it.
If you want to buy a doughnut pan online, I found one for the same price I paid – http://premierhomeware.co.za/bakeware/baking-pans-dishes/wilton-6-cavity-doughnut-pan.html.
- 4 tsp butter
- 1 cup sugar
- 2 eggs
- 1 tbsp jam (I used strawberry, traditionally you should use apricot)
- ½ cup milk
- 1 tsp bicarbonate of soda
- 1 tsp vinegar
- 1 cup flour
- a pinch of salt
- 1 can sweetened condensed milk
- 1 tsp vanilla extract
- ½ cup boiling water
- Ultra Mel Custard - for serving
- Preheat the oven to 180°C (350°F)
- Beat together the butter and sugar in a mixer
- Add the eggs one at a time to the butter and sugar mix, making sure they are incorporated fully.
- Mix in the jam.
- In a separate bowl, mix together the milk, bicarbonate of soda and vinegar.
- Mix the flour and salt together.
- To the mixer, alternate adding the milk and flour, until a smooth batter is formed.
- Grease the doughnut tray, and pour the batter in about 5mm below the top of the doughnut hole.
- Bake the doughnuts for 15 minutes until golden brown on top.
- If you want to make a traditional malva pudding, place the batter in a greased deep ovenproof dish (20x20cm worked for me) and cook for 40 to 45 minutes, until golden on top. To check if it's done, stab it with a cake tester, if it comes out clean, you're a winner
- Mix together the condensed milk, vanilla and water in a saucepan and bring to the boil on a medium heat on the stove.
- Stir continuously to ensure the bottom doesn’t catch.
- Remove the doughnuts from the pan, after they have cooled for about 5 minutes and place them in a shallow dish.
- Cover with the soaking liquid.
- Turn the doughnuts a few times to make sure they soak up the liquid.
- If you have made a traditional malva pudding, pour the soaking liquid over the top, and wait for it to absorb.
- Serve warm with custard.
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Disclaimer: Please don’t use my pictures without my permission, otherwise every time you eat malva pudding your tastebuds will fall off.1