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BananaMalva 103

Banana Malva Pudding with Toasted Coconut Dukkah

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Ingredients
  

  • Pudding
  • 150 g white sugar
  • 2 egg
  • 1 tsp vanilla extract
  • 15 ml vinegar
  • 15 ml apricot jam
  • 180 g cake flour
  • ½ tsp salt
  • 2 ½ tsp bicarb of soda
  • 125 ml milk
  • 230 g ripe bananas mashed
  • Sauce
  • 50 g sugar
  • 250 ml coconut milk
  • 125 ml water
  • 1 tsp salt
  • 100 g butter
  • Banana and Coconut Dukkah
  • 30 g toasted coconut flakes
  • 30 g dried banana chips
  • 1 tsp cinnamon
  • ½ tsp sea salt flakes
  • custard to serve optional

Instructions
 

  • Preheat the oven to 180 degrees C
  • Grease a 2.5l ovenproof dish
  • Beat the sugar, eggs and vanilla for about 3 minutes until light and fluffy
  • Add the vinegar and jam and mix well
  • Sift the flour, bicarb and salt and mix alternately with the milk into the egg mixture, mixing well after each addition
  • Mix in the mashed bananas
  • Pour the batter into the dish and bake for about 35 – 45 minutes until cooked through and brown
  • Start making the sauce about 10 mins before the pudding comes out of the oven
  • Bring all the sauce ingredients to a boil while stirring, reduce the heat and keep warm
  • As the pudding comes out of the oven, prick it all over with a fork or toothpick
  • Spoon the hot sauce over the pudding
  • Let it stand for about 10 – 15 minutes until most of the sauce has soaked in (you can place the pudding back in the switched off warm oven to keep the pudding warm while it soaks)
  • Make the dukkah by placing all the ingredients in a food processor and pulse to a rough crumb (you can also chop it by hand)
  • Serve the malva with a sprinkle of dukkah and splash of custard