Chocolate malva pudding
Myriam Barendse from Westenburg in Polokwane says, “This is one of my family’s favourites. It’s easy to make and tastes heavenly. I sometimes add 80 ml Amarula Cream to the sauce for extra flavour.”
8-10 Preparation time: 15 minutes Baking time: 25-30 minutes
80 g butter
300 ml sugar
5 ml (1 t) vanilla essence 500 ml (2 c) cake flour 45 ml (3 T) cocoa powder 10 ml (2 t) baking powder 7 ml (1 ½ t) bicarbonate of
2 ml (½ t) salt
500 ml (2 c) milk
30 ml (2 T) vinegar
45 ml (3 T) smooth apricot
1 can (380 g) evaporated milk 100 ml butter
125 ml (½ c) sugar
100 g dark chocolate hot custard to serve Preheat the oven to 180 °C. Grease a
24 x 19 cm ovenproof dish.
1 Pudding Cream the butter and sugar in a large bowl. Whisk in the eggs one at a time. Add the vanilla essence.
2 Sift the dry ingredients together. Whisk the milk, vinegar and jam together. Add the dry ingredients to the butter mixture, alternating with the milk mixture. Mix well to form a smooth batter.
3 Pour into the prepared dish and bake for 25-30 minutes.
4 Sauce Bring the evaporated milk, butter, sugar and dark chocolate to the boil in a small saucepan. Reduce the heat and simmer for 2 minutes.
5 When the pudding is done, pierce the top a few times with a skewer. Pour the sauce over immediately and serve the pudding with custard.