Malva Pudding with Whipped Ganache

I love using No. 5 in whipped ganache, as its delicate flavours will complement the traditional Malva pudding.

Ruth Hinks, UK World Chocolate Master

Whipped Ganache (prepare 4 hours before)

1. Place the No. 5 milk chocolate in a plastic bowl.
2. Bring the cream, sugar and glucose to the boil.
3. Pour the cream mix over the No. 5 milk chocolate, and stand until melted.
4. Add the remaining cream, and blend the mixture until smooth.
5. Cover surface of ganache with clingfilm and refrigerate for a minimum of 4 hours.

Malva Pudding & Syrup

1. Preheat the oven to 170°C.
2. Beat the eggs and sugar until light and fluffy and mix in the apricot jam.
3. Sift in the flour, salt and bicarbonate.
4. Add melted butter, vinegar and milk.
5. Pour the mixture into a floured 9” baking dish, to 1cm from the top.
6. Bake for 30-40 minutes. A skewer should come out clean.
7. While baking, bring all the syrup ingredients to the boil.
8. Remove the baked pudding from the oven, pour over the hot syrup, and leave to soak for 15 minutes.
9. Serve warm, with whipped ganache.