Chocolate Malva Pudding:
I was recently introduced to a decadent chocolate dessert from South Africa, and I was instantly hooked. Much like our Self-Saucing Chocolate Pudding, it features a warm, fudgy chocolate sauce poured over the hot sponge pudding taken straight from the oven. But this dessert takes indulgence to the next level—the sauce seeps into the sponge, creating an ultra-rich, buttery texture that’s simply irresistible.
It's called a Chocolate Malva Pudding. ,I am told the name comes from Afrikaans, where "Malva Pudding" is it's traditional name. While I was hoping the name had something to do with molten lava (because of that sauce!), I haven't been able to find this link. What I do know is that this pudding is the ultimate comfort dessert.
To give it a Kiwi twist, we’ve added dark chocolate to the sauce and served it with vanilla ice cream (hokey pokey)—because everything’s better with a bit of New Zealand magic!
Ingredients:
For the Pudding
1 cup (200g) caster sugar
2 large eggs
1 Tbsp apricot jam
1 ¼ cups (155g) plain flour
¼ cup (25g) cocoa powder
1 tsp baking soda
½ tsp salt
1 Tbsp white vinegar
1 cup (250ml) whole milk
2 Tbsp butter, melted
For the Chocolate Sauce
1 cup (250ml) cream
½ cup (100g) brown sugar
½ cup (115g) butter
¼ cup (25g) cocoa powder
100g dark chocolate, chopped
½ tsp vanilla extract
Instructions:
Preheat the oven to 180°C (160°C fan bake). Lightly grease a 20cm baking dish.
In a bowl, whisk the sugar, eggs, and apricot jam until light and fluffy. Sift together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, mix the vinegar and milk. Add this to the egg mixture, alternating with the dry ingredients. Stir in the melted butter until smooth.
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a skewer inserted in the middle comes out clean.
While the batter is baking, heat the cream, brown sugar, butter, and cocoa powder in a saucepan over medium heat until melted and smooth. Remove from heat, add the dark chocolate and vanilla extract, and stir until glossy.
As soon as the dessert comes out of the oven, poke holes all over with a skewer and pour the warm chocolate sauce over the top. Let it soak for 10 minutes before serving.
Serve warm with vanilla ice cream, hokey pokey ice cream or fresh cream.
Commenti