Chocolate Malva Pudding



  • 375ml (1½ cups) fresh cream

  • 150g (¾ cup) sugar

  • 125g butter

  • 50ml cocoa

  • 1ml salt


  • 30g (2 tbsp) butter

  • 75g sugar

  • 1 egg

  • 45ml (3 tbsp) smooth apricot jam

  • 5ml (1 tsp) bicarbonate of soda

  • 125ml (½ cup) milk

  • 120g (1 cup) cake flour

  • 50ml cocoa

  • 1ml salt

  • 20ml (4 tsp) white spirit vinegar

  • vanilla ice cream, to serve


Step 1
Preheat a gas grill for cooking over indirect heat at 180°C.


Step 1
For the sauce, mix ingredients in a pot over medium heat. Bring to a boil, reduce to a simmer and stir for 2 minutes.

Step 2
For the batter, cream together the butter and sugar until pale and creamy. Add egg and beat until light and fluffy. Beat in the jam.

Step 3
Dissolve bicarbonate of soda in the milk.

Step 4
Sift the flour, cocoa and salt in a separate bowl. Add to the egg mixture, alternating with the milk.

Step 5
Add the vinegar and mix well.


Step 1
Pour the mixture into four greased 250ml individual ramekins or a 2-litre ovenproof dish, bake for about 40 minute or until a tooth pick comes out clean. Make holes with a fork on the top of the pudding and pour over the sauce, return to the oven for about 5 minutes giving sauce time to get absorbed. serve with vanilla ice cream or custard.

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