Mini Malva Pudding Trifles with Vanilla Ice Cream

How To Make Mini Malva Pudding Trifles with Vanilla Ice Cream

1. Preheat the oven to 175^C
2. Prepare a baking dish with baking spray.
3. I used a 32cm classic rectangular casserole for this bake.
4. Combine the eggs and sugar together and beat until pale and fluffy.
5. Add in the melted butter, milk and apricot jam.
6. Sift in the flour and using a spatula, mix till well combined.
7. Add the vinegar to the bicarbonate of soda.
8. This fizzes up quite quickly, so act
   fast and add to the batter.
9. Mix till well combined.
10. Pour the batter into the prepared dish and bake for 50 minutes.
11. 10 minutes before the pudding is done, prepare the syrup.
12. In a saucepan on medium heat, combine the butter, sugar and whipping cream together.
13. Once the butter has melted, stir until well combined and remove from heat.
14. Remove the pudding from the oven and while hot, use a spatula and go around the edges of the dish to loosen the pudding from sides, so that the syrup will be easily absorbed.
15. Using a fork, make a few holes in the pudding for the syrup.
16. Ladle the syrup while hot over the pudding so that it will be easily absorbed.
17. Allow to rest for 10-15 minutes to soak up the syrup before assembly.
18. To a glass, add a layer of Malva pudding, followed by a layer of custard.
19. Allow to chill in the fridge until serving.
20. Just before serving add a layer of Country Fresh Vanilla Flavoured Ice Cream and top with canned peach and edible flowers.