Malva Cupcakes with Clover Classic Custard

That timeless taste of malva pudding with Clover Classic Custard doesn’t get any better.

Serves: 5-6
Time: 15-20 minutes
Recipe by: Monicia Horne


2 large eggs
¾ cup brown sugar
3 tbsp apricot jam
2 tbsp Clover Classic fat spread, melted
2/3 milk
1 tsp vinegar
1 cup flour
1 tsp bicarb
pinch of salt
Clover Classic custard for filling

For the sauce
80ml cream
1 tbsp butter
2 tbsp brown sugar


Preheat the oven to 180C
In a large bowl, beat the sugar and eggs pale and thick. Add in the jam and fat spread and beat to combine.
Stir the vinegar into the milk and pour the into the egg mixture. Stir to combine. Sift the dry ingredients into the egg mixture and whisk to form a smooth batter.
Grease a muffin tray and scoop in the batter. Bake for 15-20 minutes or until a skewer comes out clean. Place the ingredients for the sauce into a saucepan on a gentle heat and stir until the sugar has dissolved.
When cupcakes are bakes, make an insertion from the base of the cupcakes and pipe in the custard. Pour the sauce over each cupcake and allow to sit for a few minutes to absorb, whilst still warm.
Dust with icing and serve

Chefs Tip: This recipe can be made vegetarian by substituting the chicken stock for vegetable stock, and the chicken for mushrooms or tofu.

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