We have previously shared a recipe for a traditional malva pudding which is a truly South African dessert. This chocolate version is utterly scrumptious. Serve warm with a dollop of whipped cream, custard or ice cream. It will definitely become a family favourite!
Serves 8 – 10
30g butter, softened
100ml (one third of a cup) sugar
1 extra large egg
45ml (3Tbs) smooth apricot jam
5ml (1tsp) bicarbonate of soda
125ml (¼ cup) milk
250ml (1 cup) cake flour
50ml (3Tbs + 1tsp) cocoa powder
Large pinch of salt
20ml (1Tbs + 1 tsp) vinegar
375ml (1½ cups) cream
200ml (¾ cup) sugar
50ml (3Tbs+ 1Tsp) cocoa powder
1ml (¼ tsp) salt
Preheat oven to 180˚C. Grease a rectangular shaped ovenproof dish.
Cream butter and sugar together until light and creamy. Add the egg and beat until
light and fluffy.
Add in the apricot jam and combine well.
Dissolve the bicarbonate of soda in the milk.
Sift together the cake flour, cocoa powder and salt and add to the batter alternately with the milk. Add in the vinegar and mix well.
Pour into your prepared dish.
To make the sauce: Place all the ingredients into a large glass jug or bowl and microwave on 100% power for 3 minutes or until the sauce is smooth and sugar dissolved. This step can also be done on a stove top.
Pour half of the sauce over the pudding and bake for 30 minutes. Remove from oven and pour rest of sauce over and bake for a further 15 minutes. The sauce will bubble around the edges.
Serve warm or at room temperature.