Glenda’s Melva Pudding with Custard

DECORATION 

Brown sugar 200g
Water 1 cup
Orange juice 3 tablespoon
Orange Slices 2

ICING 

Butter 175g
Cream cheese 125g
Icing sugar 600g
Vanilla essence 15ml
Parmalat Custard  150ml

Method

1. Preheat oven to 180° and line muffin pan
2. Beat eggs and sugar until pale, light and fluffy
3. Add jam, vanilla essence & beat until incorporated
4. Sift flour, bicarbonate, Royal Baking Powder, salt and add the orange zest
5. combine butter, milk & vinegar and heat for 2min.(It’s best to have the milk and vinegar mix set aside before this step for best flavour)
6. Alternate adding flour mixture & milk mixture to the egg mixture. Mix until all ingredients are combined.
7. Bake for 10-15min

Sauce steps:

1. Heat the butter until burnt a bit
2. Add sugar and juice to a boil until all the sugar is dissolved.
3. Add Cream, brandy and zest. Simmer for 5min until thickened
4. Remove pudding from oven, poke holes and drench with sauce. Bake for 8 more minutes again
5. Let them cool
6. Score the malva cupcakes and pour the Parmalat Custard.

Prepare the oranges for decorations:

1. Cook all ingredients until the water has reduced.

Cream cheese icing:
1. Whip the cream cheese 2. Beat butter until smooth 
3. Add icing and vanilla essence, beat until combined
4. Pipe the icing on the cupcakes. 
5. Put the glazed oranges on the cupcakes, drizzle some of the orange syrup onto the cupcakes. 

Enjoy