Malva pudding, pumpkin ice cream

Name: Malva pudding, pumpkin ice cream
Yield: Serves 8
Ingredients: 15 ml unsalted butter; 250 ml castor sugar; 5 ml bicarbonate of soda; 250 ml milk; 1 whole egg; 15 ml apricot jam – softened by heating if necessary; 20 ml brown vinegar; 250 ml fresh cream; 250 g cake flour; pinch salt; 8 brandy snaps – 1 × 7g brandy snap per serving; 176 g pumpkin preserve – 22g per serving; 40 g pumpkin ice cream – 5g per serving; 250 ml brown sugar; 125 ml unsalted butter; 8 g naartjie skin preserve – 1g per serving; 125 ml boiling water; 32 marigold petals – 4 per serving

Preparation info

Serves
8

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

This malva we used to make for Spur countrywide. Literally 15 000 units per day. I was also addicted to the stuff. I used to come in in the morning and eat a malva straight out the freezer with my coffee. Because of all the sugar they wouldn’t freeze but would be really sticky and chewy.

Ingredients

Malva pudding

15 ml unsalted butter
250 ml castor sugar
1

Preserve
Dessert

Method

Preheat the oven to 180°C. Prepare an 18 × 9 × 8cm baking tray by lining it with silicon paper. Cream the butter and castor sugar. Add the egg and beat well, about 12 minutes – this is important to achieve a crumbly texture. Beat in the apricot jam.

Dissolve the bicarbonate of