Dino Retsos – White Chocolate & Naartjie Malva Pudding
Dino Retsos – White Chocolate & Naartjie Malva Pudding
Tyd: 50 min
Bedien: 6 porsies
Gebak
Bestanddele:
Malva –
200g White Sugar
1 Large Eggs
75g Smooth Apricot jam
200g Cake Flour, plus extra for your mold
1Tsp Bicarbonate of Soda
50g White Chocolate, good quality if possible, roughly chopped
15g Butter, salted, at room temperature, plus extra for your mold
60ml Milk60ml Plain Yoghurt
15ml White Vinegar
2 Naartjies, zested
White Chocolate Sauce –
60g Butter, salted, at room temperature
200g Castor Sugar
Juice of 2 Naartjies
90ml Water
125ml Cream
100g White Chocolate, good quality, roughly chopped
60ml Brandy
Metode:
Voorbereiding:
Malva –
Preheat your oven to 180°C.
Butter & flour 1 x 20cm bundt tin.
In a electric mixer, beat together the sugar, eggs & jam until light & pale.
In a separate bowl, sift together the flour, bicarbonate of soda, then add the chunks of white chocolate & toss to coat.
Use a rubber spatula to fold the dry ingredients into the wet ingredients, then add the butter, milk, yoghurt, vinegar & nartjie zest.
Pour the batter into the prepared tin & bake for 20-30 minutes, until golden brown & a skewer can be inserted in the middle & come out clean.
White Chocolate Sauce –
While the pudding is baking place all the ingredients for the sauce into a medium saucepan & bring to the boil over medium high heat, stirring till well combined.
Finish –
Unmold the pudding immediately & pour half the sauce over the still-hot pudding & serve with the remaining sauce.