- 2 cups sugar
- 30ml butter
- 2 eggs
- 30ml homemade apricot jam
- 500ml flour
- 500ml milk
- 30ml vinegar
- 15ml bicarbonate of soda
- 500ml cream
- 500ml sugar
- 500ml milk
- 15ml vanilla
- 45ml ginger brandy
Cream sugar, butter, eggs and apricot jam. Add flour, milk, vinegar, bicarb.
Spray the moulds with non stick spray and divide the malva pudding mixture between all the moulds.
Bake at 180°C for 30 minutes.
For sauce: Combine cream, sugar, milk, vanilla and brandy.
Don’t let the sauce boil. Turn off and re-heat if required.
Salted caramel ice cream & salted caramel crumble
- 2 cups sugar, divided
- 7 eggs, separated
- 4 1/2 cups heavy cream
- 2 cups milk
- 2 vanilla pods
- 1t salt flakes
Melt half the sugar to make the caramel.
Add half the cream. Spread on a non-stick baking sheet or silpat, sprinkle with salt and let cool. When cooled, bash it in a mortar and pestle to create the crumb.
In a double boiler, combine egg yolks & remaining sugar.
Cook until thick ribbons form.
Heat milk and remaining cream. Temper with egg mix and cook in a saucepan until thickened.
Pour through a sieve twice.
Cool completely. Add salted caramel and add to ice cream maker to churn
Once frozen, move to freezer in the same mould shapes as you baked the malva pudding in, to get the same shape.
- 2 large gunger roots, peeled and sliced thinly
- 1 cup sugar
- 1 cup water
Skin the Dissolve sugar in water. Bring to boil. Add ginger. Reduce to a candy. Cool.
Place the salted caramel crumb on the plate.
Prepare the malva domes by removing some of the centre of the dessert then fill it with the ice cream and place on the crumb.
Top with the candied ginger.
Pour over the hot sauce.