Pesach Malva Pudding

1 3/4 cups pitted dated

1 1/2 cups water

1 1/2 tsp bicarbonate

1/2 cup coconut oil ( softened, if it turns to liquid when warmed that is fine)

1/2 cup sugar

1/2 cup plain or ginger syrup ( make your own with ginger , water and sugar) If you don’t us ginger syrup than use 1/2 cup plain syrup and 1 tsp ginger spice.

2 eggs

5 ml vanilla extract- vanilla stick into sugar

5ml ground cinnamon

Pinch of salt

3/4 cup potato flour

1 cup almond flour

1 tsp baking powder

Sauce

1/2 cup sugar dissolved

1 cup water

Thumb of fresh ginger

Preheat oven to 170 degrees. Grease an ovenproof dish about 24x13cm for a thicker dessert or 24x24cm for a thinner dessert.

Put the dates in a small saucepan, sprinkle with bicarb, cover with the water and bring to boil. Simmer for about a minute, than remove from the heat and leave to cool.

Using an electrical mixer, cream together the softened coconut oil, sugar and syrup until light and fluffy. Add the eggs one at a time, making sure to mix well before each addition than add the vanilla extract .

Sift the flour and baking powder together, than add this, along with the cooled date and water mixture, to the egg and sugar mixture.

Mix briefly until well combined. Scraping down the sides of the bowl with a spatula, pour the mixture into a prepared dish and bake for 20- 30 minutes, depending on the size of the dish. About halfway through baking, loosely cover the dish with aluminum foil to prevent over browning.  The sponge is ready when it’s springy to the touch and a skewer comes out clean after being inserted into the thickest section.

While the pudding is in the oven, make the sauce. Put all the ingredients in a small saucepan and bring to a simmer for 10 – 15 minutes until the sauce thickens and starts turning a light golden colour. When the pudding comes out the oven, use a sharp skewer to prick a few holes in the surface and pour three quarters of the sauce over, it will be absorbed.

Serve warm with ice cream

Leave a Reply

Related Posts

Sea Ceviche with Cherries

INGREDIENTS 400g Fresh fish, intias, Thoroughly clean the fish fillet removing all bones, cut width wise to 1 cm slices Zest and juice of 2

Jerusalem Artichoke Soup

INGREDIENTS 2 large onions, peeled and finely chopped 1 leek sliced 2 garlic cloves, peeled and minced olive oil 1 potato, peeled and sliced 1

Frikeh

INGREDIENTS 0,5kg Black Lentils,                        Cook the Frikeh to soften and filers. 6 Onions   

Purple Cabbage

INGREDIENTS 2 small purple Cabbages Olive Oil Atlantic Salt 4 Tablespoons tahini, nuts mix, or store bought or alternatively prepare yourselves 50g Pecans 50g cashews

Close Menu