Chantelle’s Amarula Malva Pudding

Pudding

Method:
1. Preheat your oven to 180C. First mix Milk and Vinegar then set aside.
2. Then whisk Brown Sugar, Eggs and Apricot Jam until light and fluffy.
3. Then add melted Butter and Vanilla and whisk.
4. In a separate bowl sift and mix the Flour, Salt and Baking Powder. Little by little add the flour bowl to the sugar bowl.
5. Spray your tin or cassarol with oil or lightly butter it. 6. Last step! Add the Bicarb to the milk mixture and as quickly as possible mix it into the main batter. Then straight into the oven (don’t waste time or you’ll loose the bicarb bubbles).

Depending on your oven bake for 30 – 40min. 

PUDDING SAUCE

230g Butter (Burnazette)
250ml Hot Water
200g Castar Sugar
250ml Amarula
250ml Cream

Method:
1. Melt the butter in a thick based pot. Let it turn a little brown (burnazette) then add the other ingredients. 2. Once the pudding is out of the oven use a fork to poke holes and then pour sauce over the pudding. Let it cool a bit before cutting into individual pieces.

CUSTARD JELLY

312.5ml Water (1 1/4 cup)
20g Gelatin
62.5ml Sugar (1/4 cup)
5ml Vanilla Essence
1ml Salt
500ml Parmalat Custard 

Method:
1.Use a thick base pot. First heat and desolve the Water, Gelatin and Sugar.
2. Then add the remaining ingredients. Let it bubble for 5 minutes then set aside to cool.
3. Use silicone molds to get creative shapes eg squares for height or spheres for dots. If you don’t have silicone molds then use a lunch box, line it with cling wrap, and add mixture (you can cut desired shapes afterwards).
4. Set in fridge. Small dots will take about 20 minutes. Lunch boxes will take about 40 minutes.
5. Place on top of the pudding and cut into shapes eg individual squares or circles. 

That little bit extra…

MERINGUE

4 egg whites
125ml caster sugar

Method:
1. Whisk in a dry bowl. NO WATER or egg yokes or it will not work.
2. Whisk until stiff peaks.
3. Pipe on top of pudding and custard jelly pieces.
4. Use a burner for that toasted marshmallow effect.

TOULIE

90g Caster Sugar
100g Butter
20g Glucose Sugar
30g Cake Flour

Method:
1. Preheat the oven to 180C. 2. Boil and hand whisk the Sugar, Butter and Glucose Sugar over a thick base pot (about 30 sec).
3. Lastly add cake flour (another 30 sec). On a tray, lined with baking paper and sprayed with oil, pour the mixture.
4. Pop in the fridge for 10 minutes.
5. Then cut into small pieces and roll little balls.
6. Place those balls on another tray lined with baking paper and oil spray. 7. Bake for 5 – 7 min. Try on a paper towel. Once cooled down place on top of the pudding, jelly custard and meringue pieces. 

APRICOT COULIS 

62,5 ml Apricot Jam
10ml Water
1ml Salt

Method:
1. Mix and use in a sauce bottle for creative plating ideas.

PARMALAT CUSTARD DESIGNS

62, 5ml Parmalat Custard (as is)

Method:
1. Use in a sauce bottle or a cake scraper for creative plating ideas.

Good luck and have fun!!