Torched Banana Malva Pudding

Torched Banana Malva Pudding
Medium
Makes: 25
  • Quick & easy (production)
  • No food waste
  • Comfort Foods
Traditional South African Dessert, the humble Malva pudding, and pairing it with Caramel & Banana.
Traditional South African Dessert, the humble Malva pudding, and pairing it with Caramel & Banana.
Shelf life:
1 month
Conservation:
Freezer
Containing: 6 Components
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Featured Ingredients

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Malva Pudding

Ingredients

  • 50 g
    eggs
  • 200 g
    Castor Sugar
  • 230 g
    milk
  • 13 g
    unsalted butter
  • 250 g
    cake flour
  • 5 g
    Bicarbonate of Soda
  • 1 pinch
    salt
  • 50 g
    Apricot jam
  • 20 g
    Brown Vinegar

Preparation

  1. Whip the egg and castor sugar until they're light and fluffy.
  2. Warm up the milk and butter.
  3. Fold in the flour, bicarbonate, and salt.
  4. Add the milk, jam, and vinegar to the mixture.
  5. Pour the batter onto thinly sliced bananas in the desired mold and bake at 170°C for 10-15 minutes.
  6. Once the malva is out of the oven, pour the hot sauce directly over the pudding.
  7. When the banana malva pudding is cool and portioned, sprinkle sugar on top and torch the sugar until it caramelizes.

Tools

  • Piping Bag
  • Mixing bowl (s)
  • Scale
  • Spatula(s)
  • Pot
  • Stand Mixer
  • Baking Tray
  • Oven
  • Induction stove

Sauce

Ingredients

  • 212 g
    fresh cream
  • 60 g
    unsalted butter
  • 125 g
    boiling water
  • 196 g
    brown sugar
  • half piece(s)
    Orange peel

Preparation

  1. Place all ingredients in a bowl and bring them to a boil.

W2 Callebaut and cinnamon I/C

Ingredients

Preparation

  1. In a saucepan, heat the milk, cream, and glucose together.
  2. In a separate bowl, whisk together the yolks, sugar, and cinnamon.
  3. Gradually temper the hot liquid into the eggs while continuously whisking.
  4. Return the mixture to low heat and stir with a spatula until it reaches 78°C.
  5. Cool the mixture over an ice-cold bath and refrigerate overnight.
  6. Strain the mixture the next day and churn.

Honeycomb

Ingredients

  • 200 g
    Castor Sugar
  • 86 g
    honey
  • 52 g
    water
  • 8 g
    Bicarbonate of Soda

Preparation

  1. In a pot, boil the sugar, honey, and water together until the mixture reaches 148°C.
  2. Stir in the bicarbonate and whisk until the mixture bubbles.
  3. Pour the mixture into a metal bowl lined with baking paper and let it set.

Pecan Crumble

Ingredients

  • 110 g
    Pecans
  • 110 g
    demerara sugar
  • 75 g
    Chilled unsalted butter
  • 175 g
    self-raising flour
  • 10 g
    ground cinnamon

Preparation

  1. Place all ingredients in a food processor and mix until combined.
  2. Ensure the pecans are fairly finely chopped before adding them to the mixture.
  3. Bake at 165°C for 10-15 minutes, or until the mixture is golden and crunchy.

Caramel Ganache

Ingredients

  • 120 g
    fresh cream
  • 28 g
    Glucose powder
  • 25 g
    dextrose
  • 5 g
    invert sugar
  • 25 g
    unsalted butter
  • 190 g
    CHK-R30GOLD

Preparation

  1. Heat the cream, then add the sugars and heat to 40°C.
  2. Make an emulsion with the chocolate, adding the butter last.
  3. Pour the mixture into a piping bag and pipe once the ganache is fairly firm.

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