Anna Stofberg’s Modern Malva with Custard

Anna Stofberg’s Modern Malva with Custard

Malva Pudding:

3 cups brown sugar
3 eggs
6 tbsp butter , melted
3 tsp vanilla essence
3 tbsp apricot jam
3 cups cake flour
pinch of salt
3 tsp bicarb of soda
3 tsp vinegar
3 cups Parmalat milk

Malva Pudding:

1. Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven — Adjust accordingly).
2. Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
3. Beat or whip the sugar and eggs. It’s quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
4. Melt the butter (don’t boil) and add the butter and vinegar to the wet mixture.
5. Sieve, or simply mix together: the flour, soda and salt.
6. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
7. Pour into an oven-proof dish and bake until pudding is brown and well-risen — depending on your oven and oven dish this will be between 30 – 45 minutes. (Mine was done in 30 minutes this time).
8. In a pot, melt together the ingredients for the sauce, and stir well.
9. Pour it over the pudding as soon as it comes out of the oven.

(Leave to stand awhile before serving. Serve warm.).

Custard Ice Cream

1litre x Parmalat custard
Juice of 1 tinned peaches
300g of dry ice, crushed

1. Add the tinned peaches juice to the Parmalat, mix until incorporated 2. Add the dry ice to the custard mixture, little by little , whisking vigorously until your custard are the desired stiffness, think of the texture of a soft serve ice cream.
2. Store in freezer until ready to use

Parmalat Creme Chiboust:

Make a basic Italian Meringue:

100g of caster sugar
25ml of water
50g of egg white

1. Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid
2. Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam
3. Heat the sugar until it reaches 121°C then slowly pour into the egg whites whilst still whisking
4. Turn the whisk up to full speed and whisk until cooled to room temperature – the meringue is now ready to use

When pouring the hot sugar into the egg whites, keep the stream of liquid as close to the side of the bowl as possible; this will stop it splashing and allows the syrup to cool slightly before it hits the egg whites.

5. Fold the custard into the Italian meringue.

Custard Jelly Layer:

1 litre x Parmalat custard
6 x Gelatine leaves, soaked

1. Soak the gelatine leaves in ice water
2. Bring the custard to a medium high heat, not boiling
3. Add the gelatine sheets to the heated custard mixture, whisk until dissolved.
4. Pour into desired mould, ( lined or spay ‘n cooked)
5. Set overnight in fridge.
6. Ready the next day to be served, cut into shapes etc.


Anna Stofberg's Modern Malva
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