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Sweet Malva Pudding, three layered decadence, not overbearing, but yummy to the core.
For the malva pudding:
Preheat oven to 350 F. In a stand mixer or with a hand held beater, combine sugar and eggs until thick and lemon colored. Add the apricot jam and mix to combine. Set aside.
In another bowl, sift together the flour, baking soda and salt.
In a smaller bowl, combine the milk, vinegar and butter.
Alternate adding milk mixture and flour mixture into the eggs and sugar. Beat well until combined thoroughly.
Pour into an oven-proof 9×9 inch (or similar square pan) dish and cover with foil.
Bake for 45-50 minutes.
In the meantime, make the sauce, recipe below.
For the sauce:
Over low heat, melt butter. Mix in condensed milk and hot water, then take off heat once ingredients are combined. Add vanilla. Spoon over warm, baked pudding.
For the custard:
Beat egg yolks in a bowl and beat until until uniform pale yellow. Set aside.
In a saucepan, over medium-high heat, whisk milk/cream and sugar continuously until it slowly bubbles but does not reach the boil point.
Temper the the egg yolks by slowly streaming a couple of ladles of the hot milk mixture into the egg yolks, being careful not to scramble the eggs. (I take my milk off the heat during this process). Then pour egg mixture back into the saucepan and again over medium heat, whisk until the custard starts to reach a thick consistency, being able to coat the back of a spoon, about 8 minutes (160°-170° F on a food safe thermometer).
Stir in vanilla. Strain custard into a bowl through a fine-mesh sieve, if needed.
Serve custard warm with warm malva, cold with cold malva, or switch it around to suit your tastes!
(Recipe adapted from Krista Prince.)
This recipe is so easy, a toddler could make it. And kids of all ages love to eat it. Two simple ingredients and no cooking time required, but it needs to chill for at least 3 hours. Can be made many days in advance.
Something magical happens when this cake goes in the oven. The top turns into this wonderfully light, fluffy, and moist cake, while the bottom pools into a warm lemon pudding. The whole thing tastes incredibly comforting, but light.
A rich and chocolatey pudding with just a hint of orange, this simple dessert pairs especially well with fresh fruit.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!