Malva pudding with pear and fig salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt 20 g butter, stir in vinegar. Beat the egg, 175 g sugar and jam until creamy with the whisk of the hand mixer. Mix flour, baking powder and salt

2. 2

   Stir 125 ml milk into the egg mixture. Stir in about half of the flour mixture. Add the remaining milk and then the remaining flour mixture and stir well. Stir in butter and vinegar mixture

3. 3

   Spread the mixture evenly into 4 well greased ovenproof dishes (approx. 320 ml each). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes

4. 4

   For the sauce, heat 75 g butter, 150 g sugar, cream and 6 tbsp water in a small pot until the sugar has dissolved. Remove the ramekins from the oven, place them on a grid and let them cool down for about 15 minutes. Use a knife to carefully remove the pudding from the rim of the mould. Completely remove the pudding from the ramekins and put it back into the ramekins. Spread the sauce evenly over the pudding and leave to stand for approx. 30 minutes.

5. 5

   In the meantime, halve the limes for the salad and squeeze the juice. Mix lime juice and 1-2 teaspoons of sugar. Wash, peel and quarter the pear, cut out the core. Cut the flesh into slices. Figs, wash, clean and cut into thick slices

6. 6

   Mix fruit and lime juice carefully. Arrange the pudding with fruit salad on plates, decorate with a slice of lime and mint leaves

7. 7

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
870 kcal

CARBS
130 g

FATS
35 g

PROTEINS
9 g