Dessert

LANCEWOOD® MALVA PUDDING

6

Serves / Makes

Cooking Time

< 60 min

Cooking Style

Oven

Ingredients

Pudding:

250 ml castor sugar

2 extra large eggs

15 ml fine apricot jam

310 ml cake flour

5 ml bicarbonate of soda

A pinch of salt

30 ml melted butter

5 ml vinegar

125 ml milk

 

Sauce:

 

250 g LANCEWOOD® Cultured Cream

180 ml sugar

180 ml hot water

125 g butter

Method

Pudding:

Beat the castor sugar and eggs together until pale and light. Whisk continuously until smooth. Add the apricot jam and mix in.  Sift the dry ingredients together.  Mix the butter, vinegar and milk together.  Add alternately with the dry ingredients to the egg and sugar mixture.  Pour into a + 21 cm in diameter x 5 cm deep greased ovenproof dish and bake in a preheated oven at 180°C for 40 – 45 minutes.  

 

Sauce:

Heat all the ingredients for the sauce together.  Pour about two thirds of the sauce over the pudding as soon as it comes out of the oven.  Prick the pudding all over with a fork and pull sides away from edges to allow sauce to run in.  Serve the remaining sauce with the pudding.  

 

To finish:

Serve with LANCEWOOD® Mascarpone, LANCEWOOD® Double Cream Plain Yoghurt, ice cream or custard.

Double Cream  Plain Yoghurt Bulk

Double Cream Plain Yoghurt Bulk

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Plain Yoghurt Double Cream

Plain Yoghurt Double Cream

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Cultured Cream

Cultured Cream

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Mascarpone

Mascarpone

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Cultured Cream Bulk

Cultured Cream Bulk

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Mascarpone Bulk

Mascarpone Bulk

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