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White Chocolate Malva Pudding – my ode to Herman Lensing and his Voorskoot!

Posted on October 21, 2013 by in baked goods, desserts

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White Chocolate Malva Pudding

White chocolate will never ever be the same for me! I have a new memory and new connection to this decadent treat!


White Chocolate is not real chocolate, because although it contains extracted cocoa butter, it lacks the  component that defines chocolate. White chocolate is made by blending sugar, milk, cocoa butter and a fatty substance called lecithine. Now I have to admit that for me chocolate should be the darker the better! However, I am not here to give you a lesson on white chocolate, but rather to tell you of my experience and new connection I have with it. Try and tell Herman Lensing that white chocolate is not really chocolate and you might get a slap of note, because it was this “non-chocolate” chocolate that sparked his culinary career!

White Chocolate Malva Pudding

On Saturday, I attended the long-awaited  launch of Herman Lensing’s Voorskoot at Leopard’s Leap in Franschoek! I have always had an admiration for Herman, I like his no mess, eat-your-heart-out approach to food and I his abundant and over-the-top-delicious food styling! Page through the Sarie Kos or Sarie’s recipe section and you literally want to lick off every page. I knew his launch would be nothing boring and ordinary, but nothing could prepare us for the feast he orchestrated! When it was finally his turn to talk, I was amazed  and in tears as he talked about his inspiration and philosophy on life, family and food! When he spoke about his mother, it was the same kind of words I would have used to described my mother and then he told the story of his first encounter with a white Lindt chocolate and how he learned that day, ” that there is more to life than a Chomp!”

Voorskoot is a wonderful book, filled with simple, 30 minute meals for every season! No nonsense recipes, but served in true Herman style! I cannot wait to sink my teeth into one of those recipes!

Back to the white chocolate…….I wanted to create a pudding  that was oozing with chocolate and when I think pudding, I think malva, so here it is then……

White Chocolate Malva Pudding

White Chocolate Malva Pudding with Red Currant ripple

serves 4

For the red-currant ripple

Ingredients

For the red currant ripple

125 ml red currants – look in the frozen food section

125 ml sugar

Method

Place the red currants and sugar in a glass bowl and microwave for about 3 minutes. Remove from the microwave and allow the mixture to cool.

For the Malva Pudding

Ingredients

125 ml self – raising flour

125 ml butter

125 ml caster sugar

pinch of salt

5 ml baking powder

50 ml milk

3 eggs

white chocolate

Method

Preheat the oven to 180 C. Place all the ingredients in your cake mixer and beat until the batter is creamy and light in color.  Prepare 4 oven-proof cups by spraying them with Spray ‘n cook. Spoon some batter into the cups, about a third full. Top the mixture in each cup with some red currant “jam” and top with the other batter. Do not fill the cups more than 3/4 full. Bake for 15 – 20 minutes or until a skewer comes out clean when inserted into the puds.

For the White Chocolate Sauce

Ingredients

100 g butter

125 ml cream

100 g Lindt white chocolate

5 ml vanilla extract

Method

Place all the sauce ingredients in a small pot and melt slowly until it starts to boil. Boil for 1 minute to thicken the sauce and once the puddings come out of the oven, pour the hot sauce over them, Serve with more red currants to cut through the decadent sweetness of this desert.

white chocolate

 Thank you Herman reminding me that there is more to life than just ” a Chomp” and for your inspiration!

Just give me a little warning and I will make this for you in a jiffy!

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8 Responses to “White Chocolate Malva Pudding – my ode to Herman Lensing and his Voorskoot!”

  1. Margaret Orton 21 October 2013 at 1:57 pm #

    100? Butter grams or ml’s for Choc sauce. Sounds delicious!

    • nerinatimm 21 October 2013 at 5:09 pm #

      Hello Margaret, thank you for the visit and I fixed the recipe. it is 100 g.

  2. Margaret Orton 21 October 2013 at 1:59 pm #

    100? Butter ml or gram? For choc sauce for malva pud Sounds delicious!!

  3. Anne-Marie 24 October 2013 at 5:30 pm #

    Aaagh, ek kan nie wag om dit te maak nie. Veral omdat my man mal is oor wit “sjokolade”.
    Dit lyk ongelooflik lekker! Veral met die suurderigheidjie van die bessies.

    • Anja 25 October 2013 at 9:27 am #

      Wat van die kinders? 😉

  4. Alma Dionisio 24 October 2013 at 6:22 pm #

    This looks amazing! Not a great fan of white chocolate but will give this a try as I have a 100g Lindt white chocolate slab that I’ve been ignoring for a while. May as well treat the man to a decent dessert! Making the Hertzoggies from your blog tomorrow. Cannot wait as I have not had them in years. 🙂

  5. Roshi 24 January 2015 at 6:31 am #

    It seems this recipe has cut by half the amount of ingredients given in the video, except it is using the same number of eggs! Which list is correct?
    https://www.youtube.com/watch?v=Vj35bUZYdio

    • nerinatimm 24 January 2015 at 4:49 pm #

      Eggs will just make them richer, and also it depends on the size egg you use.


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