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Malabi with salted
caramel sauce
SERVES 6
For the malabi
960ml (33fl oz) milk
70g (2½oz) cornflour
100g (3½oz) sugar
1 tsp vanilla extract
For the salted caramel200g (7oz) sugar
60ml (2fl oz) water
2 tbsp unsalted butter, cut into pieces
¾ tsp kosher salt
120ml (4¼fl oz) double cream
salted roasted peanuts, chopped,
for sprinkling1 Make the malabi: Whisk together
240ml (8¾fl oz) of the milk and the
cornflour until the cornflour fully
dissolves; set aside.
2 Whisk together the remaining milk and
the sugar in a medium saucepan. Set
over a medium heat and bring to a
simmer, whisking often. Add the
cornstarch-milk mixture and cook,
whisking constantly, until the mixture
thickens to the consistency of loose
pudding, 3-5 minutes. Remove from the
heat and whisk in the vanilla. Divide the
mixture evenly among six small serving
bowls and let cool to room temperature.
Cover with clingfilm and refrigerate until
chilled, at least 4 hours.3 Make the caramel: Stir together the
sugar and water in a medium saucepan
and set over medium-high heat. Cook
(do not stir) until the sugar turns a deep
amber colour, about 10 minutes.
Carefully add the butter (it will cause the
sugar to bubble up) and salt, stirring to
combine. Slowly whisk in the cream
and continue to cook, whisking often,
until the caramel is smooth and
thickened, 2-3 minutes. Remove from
the heat and let cool slightly.
4 Just before ser ving, drizzle caramel
over each malabi cup (reserving the
remaining caramel for another use) and
sprinkle with peanuts. Serve cold.6WLFN\WR̆HHSXGGLQJ
SERVES 4
low-calorie cooking spray
75g (2¾oz) self-raising flour
1 tsp baking powder
1 tbsp black treacle
3 tbsp granulated sweetener
50g (1¾oz) reduced-fat spread
3 medium free-range eggs
1 tbsp golden syrup1 Preheat the oven to 190°C/Gas Mark
5 and spray four ovenproof ramekins
with low-calorie cooking spray.
2 Put all of the ingredients in a large
mixing bowl (except the golden syrup)
and whisk with an electric hand whisk
until fully combined, light and airy.
3 Distribute the golden syrup evenly
between each ramekin. Top with the
cake mixture and bake in the oven for
20 minutes until just cooked through.
4 Remove from the oven and leave to
cool slightly in the ramekins, then turn
out into serving dishes.The tishpishti on
page 57 and this
recipe are taken from
Lit tle Book of Jewis h
Sweets by L eah
Koenig, published
by Chronicle
Books (£12.99).
Photography © 2019
by Linda Pugliese.Taken from Pinch of Nom:
100 Slimming, Home-style
Recipes by K a t e A llin s on
and Kay Featherstone,
published by Bluebird
(Hardback £20; eBook
£16.99). The Pinch of Nom
Food Planner is also
available now! (£9.99).
Photography by
Mike English.