|125 ml||custard — readymade|
|12||large eggs — grained white hen's|
|125 ml||evaporated milk|
|orange — zest only|
|60 ml||orange juice|
|1||jam — apricot|
|1||vinegar — red wine|
|3||butter — salted, soft|
|100 g||brown sugar|
|90 g||flour — self-raising|
|80 ml||evaporated milk|
|1||butter — soft|
|1 tsp||Robertson's vanilla essence|
|12||gooseberries — to serve|
|fresh mint — to garnish|
For the custard cream, whip the cream until soft peaks form, add the sugar and whisk until firm. Fold in the custard, cover and refrigerate until needed.
For the malva pudding, preheat the oven to 180°C. Use a small serrated knife to cut off the tops of 12 x white hen’s eggs. Discard the tops, keep the inside of 1 of the eggs and drain the rest. Rinse the shells.
Bring a pot of water to a gentle simmer, add the eggshells and simmer for 3 minutes. Transfer to a bowl of cold water and remove any skins or cooked egg from the inside of the shells. Dry the eggs, grease the insides lightly with a bit of cooking spray and arrange them upright in a small muffin tin or mould that prevents them from falling over.
Heat the evaporated milk, orange zest, orange juice, jam, vinegar and a third of the butter in a saucepan over medium heat until warm. Remove from the heat before it comes up to a boil.
Using an electric beater, whisk the remaining butter and sugar together for 2 minutes. Whisk in the flour and 1 x egg that was drained earlier when draining the eggshells. Add in the lukewarm butter and milk-mixture and whisk until smooth.
Divide the mixture between the eggs by filling them three quarters of the way up with the batter and bake for 18-20 minutes until firm. A skewer should come out clean when inserted.
For the sauce, heat all of the ingredients in a small saucepan until warm. Prick the malva puddings with a skewer to make multiple holes. Spoon the hot sauce over the puddings and allow it to soak in to the puddings for at least 5 minutes. Serve warm with the custard cream, garnish each with a gooseberry to resemble a boiled egg and garnish with mint, if you prefer.
An ice cream scoop with a release-leaver works perfectly to spoon out the malva pudding batter into the eggs. Alternatively use a measuring jug with a small tip to pour the batter into the eggs.
The filled eggs are best served as a small, delicate dessert in porcelain eggcups with small spoons. It can also form part of a dessert plate with other elements.