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GSABO, recipe, hubs 2

Chocolate Malva Pudding with Marula Cream Sauce

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Pudding:

  • 1 cup Cake Wheat Flour -1/2 cup Caster Sugar
  • 1 tsp. Baking Soda
  • 1 pinch Salt
  • 2 ea. Eggs
  • 1/4 cup Cream
  • 1/4 cup Buttermilk
  • 2 tbsp. Butter (Melted)
  • 2 tbsp. Marmalade
  • 1 tsp. White Wine Vinegar
  • 1/4 cup Dark Chocolate

Cream Sauce:

  • 1 cup Cream
  • 1 cup Marula Liqueur
  • 1/4 cup Butter
  • 1/2 cup Caster Sugar
  • 1 pinch Salt

Zabaglione:

  • 6 ea. Egg Yolks
  • 1/2 cup Caster Sugar
  • 3 1/2 tbsp. Orange Juice
  • 1/2 cup Cream

Assembley:

  • 1ea. Orange
  • 2 tbsp. Caster Sugar
  • 50g Almond Flakes

Preparation method

Chocolate Malva Pudding:

  • Preheat oven to 180C.
  • Grease 6 ramekins.
  • Sift flour, sugar, baking soda and salt together in a bowl.
  • In a separate bowl, beat eggs and sugar until pale.
  • Stir in buttermilk, cream, Marmalade, vinegar, butter and chocolate.
  • Fold the dry ingredient into the mixture.
  • Divide the batter evenly between 6 ramekins.
  • Bake for 20 minutes.

Amarula Liqueur Cream Sauce:

  • Melt all the ingredients in a saucepan over low heat until simmer.
  • Remove the ramekins from the oven and pour the sauce over them.

Zabaglione:

  • Whisk egg yolks with sugar over a double boiler.
  • Stir in the orange juice and whisk until it thickens slightly.
  • Allow the zabaglione to cool.
  • Whip the cream until stiff and combine with the cooled zabaglione.

Assembly:

  • Peel the orange and segment it.
  • Place a plate on one ramekin
  • Then turn the pudding upside down onto the plate.
  • Pour some zabaglione onto the plate.
  • Arrange the orange segments on top of the zabaglione.
  • Sprinkle on caster sugar on zabaglione and blow torch it.
  • Place toasted almond flake on the pudding.