Malva Pudding with Whipped Ganache

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

  • 9 inch (22cm) baking dish (8 generous portions)
  • 4 hours (set), 1 hour (preparation)
  • Medium


Whipped Ganache
155g No. 5 milk chocolate
225g Double cream
25g Caster sugar
25g Liquid glucose
425g Double cream

Malva Pudding
100g Eggs (2 medium)
200g Caster sugar
35g Apricot jam
150g Plain flour
Pinch Salt
5g Bicarbonate of soda
15g Unsalted butter
3g Vinegar
100g Milk

200g Double cream
100g Unsalted butter
150g Sugar
100g Water


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.

Ingredients & equipment for this recipe

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