Two beloved desserts come together in this irresistible chocolate malva pudding. Rich cocoa adds an indulgent twist to the classic South African favourite, while the signature buttery sauce keeps every bite beautifully soft and decadent. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert that’s guaranteed to impress.
Chocolate malva pudding
Ingredients
- SAUCE
- 375ml (1½ cups) fresh cream
- 150g (¾ cup) sugar
- 125g butter
- 50ml cocoa
- 1ml salt
- BATTER
- 30g (2 tbsp) butter
- 75g sugar
- 1 egg
- 45ml (3 tbsp) smooth apricot jam
- 5ml (1 tsp) bicarbonate of soda
- 125ml (½ cup) milk
- 120g (1 cup) cake flour
- 50ml cocoa
- 1ml salt
- 20ml (4 tsp) white spirit vinegar
- vanilla bean ice cream, to serve
Instructions
Preheat the oven to 180°C.
For the sauce, mix ingredients in a pot over medium heat. Bring to a boil, reduce to a simmer and stir for 2 minutes.
For the batter, cream together the butter and sugar until pale and creamy. Add egg and beat until light and fluffy. Beat in the jam.
Dissolve bicarbonate of soda in the milk.
Sift the flour, cocoa and salt in a separate bowl. Add to the egg mixture, alternating with the milk.
Add the vinegar and mix well.
Pour the mixture into four greased 250ml individual ramekins or a 2-litre ovenproof dish with a lid. Pour over half of the sauce, cover and bake, about 30 minutes.
