Malva pudding with pear and fig salad

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease four ovenproof moulds (approx. 320 ml each) for the puddings. Melt 20 g butter and stir in the vinegar. Whisk the egg, 175 g sugar and jam until creamy.

2. 2

   Mix flour, baking powder and 1 pinch of salt. Stir 1⁄8 l milk into the egg mixture. Stir in half of the flour mixture. Stir in the remaining milk and flour mixture well. Finally, stir in the butter and vinegar mixture.

3. 3

   Spread the mixture evenly into the four moulds. Bake in a hot oven for about 35 minutes. The pudding is ready when it is golden brown and the consistency is firm.

4. 4

   For the syrup, heat 80 g butter, 150 g sugar, cream and 6 tbsp water in a small pot until the sugar is dissolved. Remove the pudding mould and let it cool down for about 15 minutes.

5. 5

   Carefully remove the puddings from the rim of the mould with a knife. Remove and put back into the moulds. Sprinkle the puddings with syrup and let them cool down for about 30 minutes.

6. 6

   In the meantime, halve and squeeze the limes for the fruit salad. Mix lime juice and 1 teaspoon sugar. Wash, peel, quarter, core and cut the pear into slices. Wash and clean the figs and cut into thick slices.

7. 7

   Carefully mix fruit and lime juice. Turn out the puddings onto four plates. Serve with fruit salad.