Description
This indulgent chocolate malva pudding is a rich and sticky South African dessert featuring a moist chocolate sponge infused with apricot jam and topped with a luscious warm cocoa sauce. Perfectly baked to a tender finish, the pudding soaks up the velvety sauce, creating a comforting and gooey delight that pairs wonderfully with vanilla ice cream or whipped cream.
Ingredients
Scale
Pudding:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon apricot jam
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 2 tablespoons melted butter
Sauce:
- 3/4 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup hot water
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Grease a medium baking dish approximately 8×8 inches to prevent the pudding from sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the large egg with the apricot jam until smooth. Then add the milk, vanilla extract, white vinegar, and melted butter, mixing well to incorporate everything thoroughly.
- Make Batter: Gradually add the wet mixture to the dry ingredients and stir gently until the batter is smooth and consistent, ensuring no lumps remain.
- Bake the Pudding: Pour the batter into the greased baking dish, spreading it evenly. Place the dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s cooked through.
- Prepare the Sauce: While the pudding bakes, combine the heavy cream, brown sugar, unsalted butter, hot water, unsweetened cocoa powder, and vanilla extract in a saucepan over medium heat. Stir continuously until the mixture is smooth, then let it gently simmer for 3 to 4 minutes, allowing the sauce to thicken slightly.
- Combine Pudding and Sauce: Once the pudding is done baking, remove it from the oven and immediately pour the warm cocoa sauce evenly over the hot pudding. Let the pudding absorb the sauce by allowing it to sit for at least 10 minutes before serving.
- Serve: For the best experience, serve the chocolate malva pudding warm, ideally paired with a scoop of vanilla ice cream or whipped cream to complement the rich chocolate flavors.
Notes
- Serve the pudding warm with vanilla ice cream or whipped cream for added richness.
- The sauce quantity can be doubled if you prefer an extra gooey and saucy dessert.
