Podcast 169 -Travel Treats -Ancient Modern Objects -Science of Jesus

What this episode covers

Podcast 169 of The Green Way Outdoors starts on a sweet note as Jeff brings in homemade Malva Pudding made from his South African recipe, a rich dessert known for its soft texture, warm caramel flavor, and deep roots in South African cooking. From there, the crew jumps into a wild taste test featuring rainbow wire, a strange and colorful Canadian candy, before finishing things off with classic meringue cookies, the light, airy dessert made from whipped egg whites and sugar. Along the way, Kyle shares his thoughts on food allergies and what might really be going on behind the growing number of people dealing with them. The conversation takes a hard turn into mystery, history, and big questions. Ryan brings up archaeological discoveries and artifacts that seem out of place or out of time, opening the door to a discussion about ancient technology, unexplained objects, and the mysteries that continue to challenge mainstream timelines. Kyle also breaks down lessons he learned from Kent Hovind and others on Noah’s Flood, flood geology, fossil formation, and the debate surrounding biblical evidence, sediment layers, and catastrophic events in Earth’s past. The team also reflects on a powerful Easter Sunday sermon that explored the science, historical evidence, and proof surrounding Jesus, faith, and the resurrection. On top of that, the crew tackles the question of what fossil fuels really are, including oil, coal, and natural gas, and how they are believed to form from ancient organic matter deep within the Earth. They also react to a shocking new penalty for scammers in Singapore, discuss sunken treasure and who has the legal right to claim it, and bring their usual mix of humor, curiosity, debate, and real conversation to every topic. From desserts and candy to archaeology, Christianity, Noah’s Flood, fossil fuels, treasure law, and world news, this episode covers a little bit of everything. Recipes: Malva Pudding Ingredients – For the Pudding 1 cup all-purpose flour 1 cup white sugar 1 teaspoon baking soda ¼ teaspoon salt 1 large egg 1 tablespoon apricot jam 1 teaspoon vinegar (white or apple cider) 1 tablespoon unsalted butter, melted 1 cup whole milk ½ teaspoon vanilla extract Ingredients – For the Sauce 1 cup heavy cream (or whipping cream) ½ cup butter (1 stick) ½ cup white sugar ½ cup hot water 1 teaspoon vanilla extract Instructions 1. Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish. 2. In a bowl, whisk flour, sugar, baking soda, and salt. 3. In another bowl, whisk the egg, then add jam, vinegar, butter, milk, and vanilla. Mix until smooth. 4. Combine wet and dry ingredients. Mix gently until just combined. 5. Pour batter into dish and bake 35–40 minutes, or until golden and cooked through. 6. While baking, make the sauce by heating all sauce ingredients together over medium heat until smooth (do not boil). 7. When pudding is done, poke holes all over and pour hot sauce over it. Let it soak for 15 minutes. Ingredients - For the Custard 1 1/2 cups heavy whipping cream 1 tablespoon vanilla extract 6 large egg yolks 1/2 cup granulated sugar Pinch of salt Instructions 1. In a saucepan, combine the heavy whipping cream, vanilla extract, and salt. 2. Heat over medium low until hot and steaming. Do not boil. 3. In a bowl, whisk the egg yolks and sugar until smooth. 4. Slowly drizzle 1/2 cup of the hot cream mixture into the yolks while whisking constantly. 5. Once combined, slowly pour the yolk mixture back into the remaining cream mixture, stirring constantly. 6. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 170 to 175°F. 7. Remove from heat immediately. 8. Serve over the Malva pudding. Cover and refrigerate leftovers.