Keen to try this Malva pudding with a twist?
INGREDIENTS
For the malva sauce
- 1 cup cream
- 1 cup milk
- 2 cups sugar
- 1⁄2 cup boiling water
- 1⁄2 cup orange juice
- 1 cup butter
For the malva pudding
- 2 cups flour
- 2 tbsp bicarbonate of soda
- 2 cups sugar
- 2 eggs
- 2 tbsp apricot jam
- 2 tbsp white vinegar
- 2 tbsp melted butter
- 11⁄2 cups milk
- Zest and juice of 2 oranges
For the brandy custard
- 21⁄4 cups milk
- 3⁄4 cup cream
- 4 egg yolks
- 1⁄2 cup caster sugar
- 2 tsp cornflour
- 1⁄4 cup brandy
- 1 tsp vanilla essence
To serve
- 2 tsp sugar
- 3 peaches halved, pips removed
METHOD
For the malva sauce
1. Combine all the ingredients in a pot over low heat. Bring the mixture to a simmer for about 3 minutes until it’s
all combined.
For the malva pudding
1. Preheat the oven to 180°C. Grease a Bundt tin.
2. Sift the flour and bicarb into a bowl and stir in the sugar.
3. Combine the eggs, jam, vinegar, melted butter and milk together in a separate bowl and beat thoroughly.
4. Add the wet ingredients to the dry ingredients and beat until well combined. Pour into the prepared tin.
Cover with foil and bake for 45 minutes until well risen and brown.
5. Remove the malva from the oven and prick holes all over using a fork. Pour over the warm sauce.
For the brandy custard
1. Heat the milk and cream together in a small pot until simmering. Turn off the heat.
2. Whisk egg yolks, sugar and cornflour together until creamy. Gradually whisk it into the milk mixture and return to the stove. Stir with a wooden spoon until the custard thickens and coats the back of a spoon. Stir in the brandy and vanilla essence and then pour the custard into a jug and cover the surface with cling wrap.
To serve
1. Sprinkle sugar onto the peach halves and caramelise using a blow torch, or under a hot grill for about a minute. Serve the malva in a bowl topped with the custard and peaches.
ALSO SEE PEACH AND TOFFEE CROQUEMBOUCHE RECIPE
