Festive Malva Pudding

Ingredients

Units %
Sponge Cake
Tegral Satin Créme Cake 2000g 0
Egg 700g 0
Water 450g 0
Chipkins Sunflower Oil 600g 0
Sponge Cake total 0
Toppings
White Sugar 250g 0
Water 250g 0
Pastarom Vanilla 5g 0
Ambiante 250g 0
Chipkins Puratos Yellow Margarine 250g 0
Toppings total 0

Working Method

Sponge Cake
  1. Place measured liquids into a mixing bowl first, then add the Tegral Satin Créme Cake.
  2. Mix for ±2 minutes on a slow speed, then 3 minutes on a medium speed.
  3. Scale ±400 g per 3001p tart foil.
  4. Bake at 180° C for ±20 minutes.

Topping
  1. For syrup boil all the toppings Ingredients together for 10 minutes. Add Pastarom flavours.
  2. Brush the tarts with the syrup mixture.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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