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
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
Syrup
200g Double cream
100g Unsalted butter
150g Sugar
100g Water
Whipped Ganache (prepare 4 hours before)
Malva Pudding & Syrup