Malva pudding parfaits

Ingredients Puddings:

1½ cups milk

75g (80ml) soft butter 1 tbs white wine vinegar ¾ cup sugar

1 tsp vanilla essence 2 extra-large eggs

1½ cups flour

½ tsp salt

2 tsp baking powder

1 tsp bicarbonate of soda

Sauce:

1 cup cream

3 tbs smooth apricot jam

70g (80ml) cup sugar

¼ cup butter

Cream:

¾ cup double cream yoghurt 1¼ cups cream

Seeds of 1 vanilla pod

1 cup almond flakes, lightly toasted 1 can halved apricots, drained

Method

Preheat the oven to 180°C.

Grease a 20cm x 25cm ovenproof dish. Heat the milk and 2 tbs (30ml) butter in a small pan, until the butter melts. Stir in the vinegar.

Cream the remaining butter, sugar and vanilla essence together in a bowl.

Add the eggs, one at a time, beating well after each addition. Sift the dry ingredients into a separate bowl. Add the warm milk and egg mixture. Stir until well combined. Pour into prepared dish and bake for 45 to 60 minutes, or until cooked through.

Heat the sauce ingredients together, until the butter melts and sugar has dissolved. Pour over warm malva and allow to cool. Slice the malva into 3cm x 3cm squares. Whip together the yoghurt and cream until soft peaks form, then stir in the vanilla seeds.

Layer the cake, cream, almonds and apricots in glasses and serve. |