" Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert card"
- Erma Bombeck
Only a true foodie can understand this quote. It's one of my favourites. Cooking and eating is serious business ain't it? If you are still reading this blog on 6th of May or post 6th of May chances are that I would have delivered my baby. Yep you are reading a scheduled post, in fact all the 4 posts earlier too were post dated. I have been scheduling them since weeks, and chances are that all the posts you read till July- August are drafted months ago. That's how serious I am about this space, I cannot see it neglected. I agree when bloggers say blogging is not a hobby anymore, it's serious work, so serious that it feels like a full time job. But as my co- guide and friend Dr Rajshri Jobanputra puts it in words- what more can one ask for a job where one can find perfect satisfaction and joy along with the pay. The pay part has not worked out so far for me, but I am sure all the honest hard work will pay some day. And then I too will give some tips on food blogging and revenue. But till then I will come up with more and more exciting stuff out here.
I saw this pudding for the first time on Food Safari but I would have never ventured trying this if not for Cucumber town. I love hanging out with my fellow CTians and it's from a friend out there ( Nirmala Prem) that I came across this recipe again. And what better occasion could I ask for but Easter and so I decided to try this immediately. It's so simple, you don't need many ingredients and it's like a twist on the humble cake with apricot jam flavour served warm with cold ice cream. I am sure you could substitute the flavour of jam if apricot isn't easily available. So don't wave off your dessert card think of those women on the 'Titanic' :)
Ingredients for Malva Pudding
For the base :
Light brown sugar- 1 cup
Butter- 4 tbsp ( at room temperature)
Eggs- 2
Apricot jam- 3 tbsp
All purpose flour- 2 cups
Salt- a pinch
Baking powder- 2 tsp
Baking soda- 2 tsp
Milk- 2 cups
For the syrup:
Cream- 3/4 cup
Light brown Sugar- 1/2 cup
Butter- 1/4 cup
Water- 1/3 cup
Brandy- 2 tbsp
Vanilla essence- 1 tsp
Directions
For the base beat the eggs and butter in a bowl. Sift the flour, baking powder and salt in another bowl. If you are using salted butter omit the salt. Once the butter and eggs are beaten add the apricot jam and mix well. Now add the baking soda to milk and set aside in a cup. Now add the flour and milk in three batches to the whisked egg- jam batter. Preheat the oven to 180 degrees and grease a pan which is 9 X 13 inches in dimensions. Bake for 45 minutes till a skewer inserted comes out clean.
While the base bakes heat the ingredients mentioned under the heading of syrup to a syrupy consistency. Don't boil the syrup. Once the base is baked make holes into the cake ( base) and pour in the warm syrup. Let it absorb for 10 minutes. Serve it immediately with vanilla custard, cream or ice cream.
Note: Please have this dessert when it's warm the warm pudding against cold cream is what gives it a special feeling. It's even best that you start baking towards the end of your meal so that your guests can enjoy this dessert even better.
No comments:
Post a Comment