10-05-2006, 01:06 PM
A variation on my recipe... and it works incredibly well on the palate. The sweetness is offset by the bitter chocolate.
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Chocolate studded Cape Malva pudding
Y=4 portions
Sponge:
80ml Whole Milk
100g Double Zero Flour
160g Granulated white sugar
1 pinch Salt
8g Bicarb of Soda
2 Whole Eggs
30g Smooth Apricot Jam
15g Melted Butter
15ml Red Wine vinegar
120g grade 7 chocolate (for studding)
Method:
Sieve all dry ingredients. Make a well and add the eggs. Add the melted butter, jam and vinegar. Add the milk. Reserve to one side. Line a greased and floured baking dish (Deep). Bake @ 200c for 30 minutes. Remove briefly from the oven and stud the sponge with the chocolate pieces. Return to the oven for a further 10 minutes.
Syrup:
200g Granulated White Sugar
140g Butter
80ml Water
80ml Milk
320ml Double Cream
Method:
Bring to the boil in a separate pot. Reserve to one side. Pour gently over the hot sponge, and leave to soak for approx 20 min. Chill until set. Divide into four portions.
Assembly:
Fresh Blackberries
Picked mint sprigs
4x caramel baskets
When reheating, caramelise the Malva in oven (220c) for 6-8 minutes. Serve warm with a small pool of coffee custard or rich vanilla pod ice cream (pictured). Garnish with fresh berries, mint and sugar basket (optional).
Coffee custard:
2 Egg yolks
25g Castor sugar
125ml double cream
125ml whole milk
50ml espresso
Method:
Whisk the egg yolks and sugar over Bain Marie. Heat the milk and incorporate into the egg. Return the mixture to a saucepan and cook over a low heat until thick. Allow cooling. Reserve to one side.
--------------------------------------------------------------
Chocolate studded Cape Malva pudding
Y=4 portions
Sponge:
80ml Whole Milk
100g Double Zero Flour
160g Granulated white sugar
1 pinch Salt
8g Bicarb of Soda
2 Whole Eggs
30g Smooth Apricot Jam
15g Melted Butter
15ml Red Wine vinegar
120g grade 7 chocolate (for studding)
Method:
Sieve all dry ingredients. Make a well and add the eggs. Add the melted butter, jam and vinegar. Add the milk. Reserve to one side. Line a greased and floured baking dish (Deep). Bake @ 200c for 30 minutes. Remove briefly from the oven and stud the sponge with the chocolate pieces. Return to the oven for a further 10 minutes.
Syrup:
200g Granulated White Sugar
140g Butter
80ml Water
80ml Milk
320ml Double Cream
Method:
Bring to the boil in a separate pot. Reserve to one side. Pour gently over the hot sponge, and leave to soak for approx 20 min. Chill until set. Divide into four portions.
Assembly:
Fresh Blackberries
Picked mint sprigs
4x caramel baskets
When reheating, caramelise the Malva in oven (220c) for 6-8 minutes. Serve warm with a small pool of coffee custard or rich vanilla pod ice cream (pictured). Garnish with fresh berries, mint and sugar basket (optional).
Coffee custard:
2 Egg yolks
25g Castor sugar
125ml double cream
125ml whole milk
50ml espresso
Method:
Whisk the egg yolks and sugar over Bain Marie. Heat the milk and incorporate into the egg. Return the mixture to a saucepan and cook over a low heat until thick. Allow cooling. Reserve to one side.