We love a good malva pudding and this malva pudding with granadilla ice cream is the perfect dessert to serve when you have friends coming over.
Malva pudding with granadilla ice cream
- 250ml (1 cup) milk
- 200g castor sugar
- juice and rind of 1 lemon
- pulp of 6 granadillas
- 250ml (1 cup) fresh cream
- 200g (1 cup) sugar
- 2 large eggs
- 30ml (2 tbsp) apricot jam
- 150g cake flour
- 5ml (1 tsp) bicarbonate of soda
- pinch of salt
- 15ml (1 tbsp) butter
- 5ml (1 tsp) vinegar
- 100ml milk
- 200ml fresh cream
- 100g butter
- 120g sugar
- 100ml hot water
To make the ice cream, heat the milk, sugar and lemon juice in a saucepan until the sugar has just dissolved. Remove from the heat and allow to cool, then stir in the lemon rind and granadilla pulp.
Whip the cream until soft peaks form, then stir through the granadilla mixture. Freeze for 1 hour, then remove and mix with a fork. Freeze again for an hour, stir again with a fork, then allow to freeze completely.
Preheat the oven to 180°C.
For the pudding, beat the sugar and eggs with a whisk until light and fluffy. Stir in the jam.
Mix together the flour, bicarbonate of soda and salt.
Melt the butter in the vinegar and add to the milk.
Add the flour mixture to the egg mixture, then fold in the milk mixture. Pour into a 1,5-litre capacity oven-proof dish and bake for about 45 minutes.
To make the sauce, melt together all the ingredients in a saucepan. Pour the sauce over the pudding as it comes out of the oven and serve with the ice cream.