Recipes
Recipes
Malva Pudding Topped with Milktart Filling & Cinnamon
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Ingredients
FOR THE PUDDING:
- 100 g Brown Sugar
- 100 g Treacle sugar
- 2 Large Eggs (to make it eggless, replace eggs with 2 tablespoons of plain yoghurt)
- 15 ml All Gold Smooth Apricot Jam
- 130 g Golden Cloud Flour
- 5 ml Baking Soda
- Pinch Of Salt
- 30 g Butter, Melted
- 5 ml White Vinegar
- 240 ml Full Cream Milk
FOR THE SAUCE:
- 250 ml Heavy Cream
- 150 g Brown Sugar
- 115 g Butter
- 120 ml Water
- 5 ml Vanilla Extract
MILK TART LAYER
- 1 125 ml full cream milk
- 188 ml sugar
- 3 eggs
- 2½ tbsp cake flour
- 2½ tbsp Maizena
- 1 tsp vanilla essence
- 1 tsp butter
Method
MILK TART LAYER - METHOD:
• Heat milk (do not boil) and remove from heat.
• Whisk egg and sugar together.
• Pour one ladle of milk into egg mix and mix well.
• Pour this into milk in one slow stream, whilst whisking well.
• Put back onto heat.
• Add Maizena and flour (mix with a little of the milk; mix into paste, then add to pot).
• Keep whisking on heat until nice and thick.
• Remove from heat and add vanilla and butter and mix well.
• Pour this mix over the malva layer and dust with cinnamon.
• Cover well and refrigerate until set (overnight). Serve cold or room temperature.
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