Medium
Makes: 10
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Quick & easy (production)
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Good for freezing
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Comfort Foods
Pairing Callebaut Gold Chocolate with the beloved South African Malva Pudding.Pairing Callebaut Gold Chocolate with the beloved South African Malva Pudding.
- Shelf life:
- 4 days
- Conservation:
- Refrigerator (3°C)
Containing: 3 Components
Malva Pudding
Ingredients: Malva Pudding
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1 piece(s)Egg
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250 mlCastor Sugar
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250 mlmilk
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15 mlunsalted butter
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250 gcake flour
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5 mlBicarbonate of Soda
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15 mlApricot jam
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20 mlBrown Vinegar
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pinchPinch of Salt
Preparation: Malva Pudding
- Whip the egg and castor sugar until light and fluffy
- Warm the milk and the butter
- Fold in the flour, bicarbonate of soda and salt
- Add the milk, apricot jam and vinegar to the mixture
- Pour into the desired greased mould and bake at 170°C for 8-10 minutes (individual) or 15-20 minutes (large)
Tools
- Whisk
- Hand blender
- Scale
- Spatula(s)
- Stand Mixer
- Oven
- Mixing bowls
- Induction
- Baking dish
Sauce for Pudding
Ingredients: Sauce for Pudding
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250 mlfresh cream
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125 mlunsalted butter
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125 mlboiling water
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250 mlbrown sugar
Preparation: Sauce for Pudding
- Heat the cream, butter, water and brown sugar
- Cook until dissolved and thickened
- Pour the hot sauce over the pudding
Tools
- Saucepan
- Spatula(s)
- Induction
Sauce for Serving
Ingredients: Sauce for Serving
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100 mlcream
Preparation: Sauce for Serving
- Heat the cream and pour it over the callets.
- Allow it to stand for a few minutes and emulsify using a stick blender.
- Pour the mixture over the hot pudding or serve it on the side.
Tools
- Saucepan
- Hand blender
- Spatula(s)
- Induction
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