Olive & Apple Malva Pudding with an olive crumb & olive and apple sorbet with an apple & olive coulis. – serves 4

Pudding Ingredients:

6 ml butter
40 g sugar
40 ml egg
72 g cake flour
2 ml bicarbonate soda
38 ml milk
6 ml jam
6 ml brown vinegar
10 g diced olives
10 g diced apple

Pudding Sauce:

40 ml ideal milk
40 ml warm water
40 g sugar
6 ml butter
20 ml jam

Olive and Apple Sorbet Ingredients:

75 g sugar
75 ml water
150 ml olive oil (delicate)
100 ml apple juice
30 g glucose
1 sheet of gelatine
10 ml lemon juice
2 star anise

Olive Crumb Ingredients:

30 g breadcrumbs
30 g dried olives
30 g sugar


  1. Preheat oven to 180 degrees Celsius
  2. Dice up the apples and olives for the pudding, jam, and sorbet
  3. Add the glucose, water and sugar to a pot and bring to boil
  4. Add diced olives, diced apples, sugar, apple juice and star anise to another pot and allow to reduce until fruit is soft
  5. Cream butter and sugar together until it is creamy and soft, then and the egg and beat until well mixed
  6. Add the olive oil, apple juice, diced olives, and star anise to the sorbet mixture, mix and then bring to simmer
  7. Set your gelatin in water to bloom
  8. Gently fold in the sifted flour into your pudding batter
  9. Mix the bicarbonate soda and milk together, then add it the batter and mix
  10. Then add the lemon juice to the sorbet mixture and stir before adding the gelatin and mix, then place in a water bath.
  11. Blitz the jam mixture with a hand blender and then strain it. Set some aside for the malva batter, while reducing the rest
  12. Add the jam and vinegar to the malva batter and mix it through. Then mix in the diced olives and apples and mix through.
  13. Then line a baking tray with baking paper and spray with cooking spray before putting it in the oven and baking for 20 minutes.
  14. Place cooled sorbet mix into the churner and let it churn for 25-30 minutes.
  15. Spread the jam pulp on a baking tray and place in the oven and allow to dry.
  16. Mix all the ingredients for the sauce together and allow to cool.
  17. Blitz up the sugar, olives and breadcrumbs together till you get a fine crumb.
  18. Remove the malva pudding from the oven and coat with the sauce.
  19. Remove the sorbet from the churner & the garnish from the oven
  20. Plate & decorate plate with Coulis