White Chocolate Malva Pudding with Red current ripple
For the red-currant ripple
125 ml red currants – look in the frozen food section
125 ml sugar
Place the red currants and sugar in a glass bowl and microwave for
about 3
minutes.
Remove from the microwave and allow the mixture to cool.
For the Malva Pudding
125 ml self – raising flour
125 ml butter
125 ml caster sugar
pinch of salt
5 ml baking powder
50 ml milk
3 eggs
white chocolate
Preheat the oven to 180 C.
Place all the ingredients in your cake mixer and beat until the batter
is
creamy and light in color.
Prepare 4 oven-proof cups by spraying them with Spray ‘n
cook.
Spoon some batter into the cups, about a third full.
Top the mixture in each cup with some red currant
“jam” and top with the other
batter.
Do not fill the cups more than 3/4 full.
Bake for 15 – 20 minutes or until a skewer comes out clean
when inserted into
the puds.
For the White Chocolate Sauce
100 g butter
125 ml cream
100 g Lindt white chocolate
5 ml vanilla extract
Place all the sauce ingredients in a small pot and melt slowly until it
starts
to boil.
Boil for 1 minute to thicken the sauce and once the puddings come out
of the
oven,
pour the hot sauce over them.
Serve
with more red currants to cut through
the
decadent sweetness of this desert.
Recipe: RSG and Herman Lessing’s book
Voorskoot
Nutella
Croissant Pudding
Serves 6-8
Ingredients
180 g Nutella
8 croissants
500 ml cream
250 ml milk
4 eggs
5 ml vanilla extract
Method
Slice the croissants in half and spread one half with Nutella.
Place the top half back on and repeat with all the croissants.
Cut the croissants in smaller pieces and arrange in an oven dish that
you have
sprayed with Spray ‘n Cook.
Pour the cream and milk into a mixing bowl and add the eggs and
vanilla. Whisk
and pour over the croissants.
Allow the croissants to stand for 1 hour so that the croissants soak up
all the
liquid.
Preheat oven to 180 C and bake for 55-60 min until the custard has set.
Serve with ice-cream or custard.
