Description
This version of a classic ups the ante with the addition of white chocolate.
Ingredients
Pudding
1 C (250 ml / 200 g)
castor sugar
2 extra large eggs
2 Tbsp (30 ml) marmalade
1 tsp (5 ml) lemon juice
2 Tbsp (30 ml) butter, melted
150 g cake flour
a pinch of salt
1 tsp (5 ml) bicarbonate
of soda
½ C (125 ml) cream
100 g white chocolate,
roughly chopped
Sauce
½ C (125 ml) cream
½ C (125 ml) freshly squeezed orange juice
50 g castor sugar
50 g butter
custard to serve
Instructions
Pudding
Preheat the oven to 180 °C.
Grease an ovenproof dish with butter.
Cream together the sugar and eggs until thick, pale and fluffy. Stir in the marmalade, lemon juice and melted butter.
Sift together the dry ingredients and gently fold into the egg mixture.
Stir in the cream and white chocolate pieces. Bake for 25-30 minutes, or until golden brown on the top and cooked through.
Sauce
While the malva is baking prepare the sauce. Place all of the ingredients into a small saucepan and bring to a gentle simmer. Simmer for
2 minutes.
Remove the pudding from the oven, pour over the sauce and serve immediately with custard.
