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Standard Recipe: Ingredients Prep Procedure Quantity Unit

This document provides a standard recipe for malva pudding that yields 3 medium ramekins. It lists the ingredients and quantities needed for both the batter and sauce. The method involves greasing the ramekins, creaming butter and sugar for the sauce, mixing the wet and dry ingredients for the batter, pouring the batter into the ramekins and baking for 25 minutes or until done. The desired outcomes are a moist texture, well-prepared texture and a spongy, fluffy texture.

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Yani Sean Vengesayi
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152 views

Standard Recipe: Ingredients Prep Procedure Quantity Unit

This document provides a standard recipe for malva pudding that yields 3 medium ramekins. It lists the ingredients and quantities needed for both the batter and sauce. The method involves greasing the ramekins, creaming butter and sugar for the sauce, mixing the wet and dry ingredients for the batter, pouring the batter into the ramekins and baking for 25 minutes or until done. The desired outcomes are a moist texture, well-prepared texture and a spongy, fluffy texture.

Uploaded by

Yani Sean Vengesayi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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STANDARD RECIPE

Recipe name: Malva Pudding

Module /chapter: Introduction to patisserie

Time to prepare: 1 hour

Programme: Foundation in culinary arts

Yield: 3 Ramekins (medium size)

INGREDIENTS PREP PROCEDURE QUANTITY UNIT

*For greasing the ramekins* 11.25 g


Baking fat
BATTER

Butter 7.5 g

Castor sugar 93.75 ml

Eggs 1 Each

Apricot jam 3.75 ml

Bicarbonate of soda 1.88 ml

Milk 46.88 ml

Brown sugar 1.88 ml

Cake flour *Sift the flour* 93.75 ml

Salt Pinch

SAUCE

Thick cream 93.75 ml

Castor sugar 67.5 ml

Butter 46.88 g

Vanilla essence 1.88 ml

Boiling water 46.88 ml


OUTCOMES
1. The pudding must have a moist texture.
2. It must be well prepared and cooked through.
3. The malva pudding must have a spongy and fluffy aerated texture.

METHOD
1. Oven must be pre heated to 180 degrees celcius.
2. Grease the ramekins with baking fat.
Sauce
3. In a bowl, cream the butter and castor sugar. Beat the egg and pour into the creamed mixture
gradually.
4. Then add in the apricot jam.
Batter
5. In a separate bowl, blend the milk, bicarbonate of soda and vinegar. Blend it well.

6. Sift the flour and add it to the creamed mixture then add the milk mixture.
7. Pour the batter into 3 well greased ramekins.
8. Bake for 25 minutes or monitor until they are done baking using a testing skewer.

*If the skewer comes out clean, then it is done baking.

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