Malva Pudding Cakes

Makes 8 cakes Adapted from Everything I Want to Eat: Sqirl and the New California Cooking by Jessica Koslow These pudding cakes get baked in small, ungreased paper panettone molds. Plan on serving them in the cups because I don't think you'd have much luck getting the pudding cakes out neatly. They're best enjoyed by digging a spoon right in. Small panettone molds (about 2 1/2" x 1 3/4," 6.5 x 4.5cm) can be found in cookware stores or online. I tried baking a few cakes with free-standing muffin baking cups, the kind that will stand up on their own, and don't need to be baked in a muffin tin, which worked very well. (The portions will be more modest as well, although you'll need more than 8 of those cups since they're smaller.) Fill each halfway up with the batter and bake for 25 to 30 minutes, or until deeply bronzed across the top, like the larger ones. Make sure the filling is quite hot when you pour it in. If you make it a bit in advance and it cools down, rewarm it before pouring. I made these a couple of times and had some leftover filling so you may not need it all. Next time I might try reducing it to 1/2 cup cream, 1/2 cup sugar, 6 tablespoons butter, and 2 1/2 tablespoons of water. But since I don't want you to get caught short, make them as written and if you find you have leftover, make a note to make the reduced amount of filling the next time. And there will be a next time...

Category: Desserts

Cuisine: not set