Malva Pudding with Caramel
-
Quick & easy (production)
-
Good for freezing
-
Comfort Foods
Pairing Callebaut Gold Chocolate with the beloved South African Malva Pudding.
- Level:
-
Medium
- Makes:
-
10
- Shelf life:
-
4 days
- Conservation:
-
Refrigerator (3°C)
Malva Pudding
Ingredients: Malva Pudding
-
1 piece(s)Egg
-
250 mlCastor Sugar
-
250 mlmilk
-
15 mlunsalted butter
-
250 gcake flour
-
5 mlBicarbonate of Soda
-
15 mlApricot jam
-
20 mlBrown Vinegar
-
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
-
250 mlfresh cream
-
125 mlunsalted butter
-
125 mlboiling water
-
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
-
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
Comments