Malva Pudding with Caramel
  • Quick & easy (production)
  • Good for freezing
  • 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

  • 1 piece(s)
    Egg
  • 250 ml
    Castor Sugar
  • 250 ml
    milk
  • 15 ml
    unsalted butter
  • 250 g
    cake flour
  • 5 ml
    Bicarbonate of Soda
  • 15 ml
    Apricot jam
  • 20 ml
    Brown Vinegar
  • pinch
    Pinch of Salt

Preparation: Malva Pudding

  1. Whip the egg and castor sugar until light and fluffy
  2. Warm the milk and the butter
  3. Fold in the flour, bicarbonate of soda and salt
  4. Add the milk, apricot jam and vinegar to the mixture
  5. 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 ml
    fresh cream
  • 125 ml
    unsalted butter
  • 125 ml
    boiling water
  • 250 ml
    brown sugar

Preparation: Sauce for Pudding

  1. Heat the cream, butter, water and brown sugar
  2. Cook until dissolved and thickened
  3. Pour the hot sauce over the pudding

Tools

  • Saucepan
  • Spatula(s)
  • Induction

Sauce for Serving

Ingredients: Sauce for Serving

Preparation: Sauce for Serving

  1. Heat the cream and pour it over the callets.
  2. Allow it to stand for a few minutes and emulsify using a stick blender.
  3. Pour the mixture over the hot pudding or serve it on the side.

Tools

  • Saucepan
  • Hand blender
  • Spatula(s)
  • Induction

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