CHOCOLATE MALVA PUDDING

“Bake this the day before, then reheat it just before serving. It also freezes very well.

Add a shot of espresso for extra flavour.”

Serves 6 to 8

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 40 minutes

For the batter: unsalted butter 2T Demerara sugar 75 g free-range egg 1 raspberry jam 4T bicarbonate of soda 1t cake flour 120 g cocoa 3T salt a pinch full-cream milk ½ cup white vinegar 4t

For the sauce: fresh cream ¾ cup sugar 100 g unsalted butter 75 g cocoa 3T salt a pinch

Woolworths Easter eggs, for serving (optional)

1 Preheat the oven to 180°C and grease a 20 cm cake tin. To make the batter, cream the butter and sugar using an electric mixer until pale, then add the egg and jam. Beat until light and fluffy.

2 Sift together the dry ingredients, then mix the milk and dry ingredients with the egg mixture, alternating between the two. Add the vinegar and mix well.

3 Pour into the tin and bake for 25–30 minutes, or until a skewer comes out clean. 4 To make the sauce, combine all the ingredients in a saucepan, then bring to boil. When the pudding comes out of the oven, make a few holes in it using a skewer, then pour over the hot sauce and allow to stand for 10 minutes. 5 Serve in the Easter eggs.