STANDARD RECIPE

Recipe name: Malva Pudding

Module /chapter: Introduction to patisserie

Time to prepare: 1 hour

Programme: Foundation in culinary arts

Yield: 3 Ramekins (medium size)

INGREDIENTS PREP PROCEDURE QUANTITY UNIT

*For greasing the ramekins* 11.25 g

Baking fat
BATTER

Butter 7.5 g

Castor sugar 93.75 ml

Eggs 1 Each

Apricot jam 3.75 ml

Bicarbonate of soda 1.88 ml

Milk 46.88 ml

Brown sugar 1.88 ml

Cake flour *Sift the flour* 93.75 ml

Salt Pinch

SAUCE

Thick cream 93.75 ml

Castor sugar 67.5 ml

Butter 46.88 g

Vanilla essence 1.88 ml

Boiling water 46.88 ml

OUTCOMES
1. The pudding must have a moist texture.
2. It must be well prepared and cooked through.
3. The malva pudding must have a spongy and fluffy aerated texture.

METHOD
1. Oven must be pre heated to 180 degrees celcius.
2. Grease the ramekins with baking fat.
Sauce
3. In a bowl, cream the butter and castor sugar. Beat the egg and pour into the creamed mixture
gradually.
4. Then add in the apricot jam.
Batter
5. In a separate bowl, blend the milk, bicarbonate of soda and vinegar. Blend it well.

6. Sift the flour and add it to the creamed mixture then add the milk mixture.
7. Pour the batter into 3 well greased ramekins.
8. Bake for 25 minutes or monitor until they are done baking using a testing skewer.

*If the skewer comes out clean, then it is done baking.