Malva Mug Pudding With Milk Tart Ice Cream
By Angie Boyd

Ingredients

  • 370ml SELATI Castor Snow
  • 2 Eggs
  • 350ml Milk
  • 15ml Vinegar
  • 30 ml Butter
  • 30 ml Apricot Jam
  • 500ml Flour
  • 15ml Bicarbonate of Soda
  • Pinch Salt
  • 200ml Butter
  • 380ml SELATI Plantation Select
  • 200ml Milk
  • 6 egg yolks
  • 120g SELATI Castor Snow
  • 15ml almond brandy or amoretto liqueur
  • 500ml cream
  • 2.5ml ground cinnamon
  • 2.5ml ground nutmeg
  • 100g Desiccated coconut
  • 15ml Butter
  • 30ml SELATI Castor Snow

Directions

SPONGE AND SAUCE:

Whisk eggs and sugar together until fluffy.
Heat the milk to melt the butter and jam. Add the vinegar.
Sift the flour, bicarb and salt together.
Alternatively, fold the liquids and the dries into the egg mixture.
Half-fill 8 greased (sturdy) mugs with the mixture and bake at 170C until deep golden brown.
Make the sauce by placing all the ingredients into a saucepan and bringing up to the boil. Remove and keep warm.
Immediately the puddings are removed from the oven, pour the hot sauce over and allow to soak through.

‘MILK TART’ ICE-CREAM:

Mix the chilled cream and spices together. Whip to firm peak. Set aside.
Whisk the egg yolks, castor sugar and almond brandy to the ribbon stage (thick and light) over a double-boiler.
Fold in the cream and pour into a freezer-proof container and freeze for at least 4 hours.
Serve a scoop over the warm malva pudding

COCONUT CRUNCH:

Sprinkle the coconut over a baking tray and scatter the sugar and butter over.
Bake at 150C until golden brown.
Remove and cool.
Serve sprinkled over the ice-cream
 




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