Mango & Cayenne Caramel Malva Pudding
January 25, 2018
Spring Semester of my Sophomore Year has officially started and it is very, very cold. For the first few days, I was welcomed back to Ithaca with a snowstorm that cancelled most, if not all, forms of travel to and from the city on Sunday.
And while I’ve always been the party pooper when it comes to winter weather, I’ve got to admit it’s all growing on me a little bit.
I’ve mentioned that it’s gotten extremely cold, and really needed something warm & sunny to remind me of better weather. Thinking back to my first drink recipe, I was really craving something that reminded me of the tropics — sweet, sunny, and slightly tart. And with the addition of cayenne pepper, I guess you could say these puddings will definitely warm you up.
Inspired by the malva pudding I had at Jack’s Wife Freda in New York City, I set out to create a version of my own. The dessert was the perfect combination of sticky and sweet, with the perfect amount of give a pudding should have. While the restaurant designed their malva pudding around simple, established flavors, I decided to use a taste profile far from the traditional set.
I’m always looking for opportunities to improve my food-photography. And while I haven’t convinced myself to buy a proper set of camera and lenses, I decided to invest in a set of soft boxes. Part of me knew that between studying, working at The Statler Hotel, and writing for Salt & Wind, I would have even less flexibility to plan photo shoots than before. As such, I concluded that I would simply have to take photos at night with artificial natural light. And if we’re lucky, maybe I’ll get a combination of both!
While I’m still trying to figure out where I can best utilize the softboxes and how to use them to improve my photography, I definitely feel like these pictures turned out more sharp & crisp.
For those on the East Coast, make sure to keep yourself warm (perhaps with this recipe…or with these Mexican Hot Chocolate Cookies). And even if you don’t need to be reminded of the sun, this recipe will no doubt be right up your alley.
Ingredients (inspired by David Lebovitz’s Recipe)
makes five 4-inch puddings
- 1/2 cup fresh or frozen mangoes, seeded & cubed
- 1 tbsp. fresh lemon juice
- 1/4 cup granulated white sugar
- 2 tbsp. water
- 1 cup all-purpose flour
- 1.5 tsp baking powder
- 3/4 tsp baking soda
- 3/4 cup granulated white sugar
- 2 large eggs
- 3/4 tsp kosher salt
- 1/4 cup mango jam
- 1.5 tbsp. unsalted butter
- 1.5 tsp. apple cider vinegar
- 3/4 cup whole milk
- 1/4 cup granulated white sugar
- 1 tbsp water
- 1/2 cup heavy whipping cream
- 1 tsp. cayenne pepper
- 2 tbsp unsalted butter
- Combine all ingredients in a pot over medium low heat.
- Bring the mixture to a boil and reduce until the mixture is half of the original volume.
- Transfer the mixture to a blender of food processor and pulse until smooth.
- Transfer to an air-tight container and leave to cool to room temperature.
- Line three 4-inch cake tins with parchment paper and grease the sides with butter.
- In a mixing bowl, whisk the eggs, sugar, and salt on high speed until pale, light, and fluffy, approximately 7-9 minutes. Mix in the mango jam until fully incorporated, followed by the melted butter and apple cider vinegar.
- Mix the dry ingredients and milk in the egg batter alternitavely in three batches, ending and starting with the dry ingredients.
- Pour the batter into the desired cake tins and in a preheated 190C/375F degree oven for 35-45 minutes, or until golden brown.
- Heat the sugar and water over high heat in a small saucepot until the sugar begins to melt.
- Swirl the pan without touching the melted sugar until all the sugar has melted and caramelized.
- Transfer to an air-tight container and cool to room temperature
- Using a skewer, poke several holes into the individual malva puddings, stopping about 3/4 of the way down each pudding.
- Slowly pour the cayenne caramel over the puddings and let the caramel soak into the desserts, leave for 3-5 minutes.
- Release the puddings from the cake tins and serve with leftover mango jam and caramel sauce