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Chocolate Malva Pudding

  Malva Pudding

You won’t believe how flavorful and comforting this pudding is, especially because it is a cinch to make! Here is how you make malva pudding!
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 0

Ingredients
  

Ingredients

  • The pudding
  • 6 1⁄2ounces sugar (3/4 cup, 200 ml, or 180 g)
  • 2large eggs
  • 1tablespoon apricot jam
  • 5ounces all purpose flour (150 g)
  • 2teaspoons vanilla essence
  • 1teaspoon baking soda
  • 1⁄2teaspoon salt
  • 1tablespoon butter (a generous tablespoon)
  • 1teaspoon vinegar
  • 1⁄3cup milk
  • 3⁄4cup fresh cream (200 ml)
  • 3 1⁄2ounces  butter(100 g)
  • 3 -5ounces sugar (90 - 150 g)
  • 1⁄3cup hot water(90 ml)

Instructions
 

Directions

  • Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven -- Adjust accordingly).
  • Grease an oven dish. Use a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
  • Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters.Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
  • Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
  • Sieve, or simply mix together: the flour, soda and salt.
  • Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
  • Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
  • In a pot, melt together the ingredients for the sauce, and stir well.
  • Pour it over the pudding as soon as it comes out of the oven.
  • Leave to stand awhile before serving.
  • Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.

Notes

I cut down a little on the sugar in the sauce, but it should actually be a sweet pudding!! The sauce was quite enough to moisten the entire pudding -- it should not be dripping with sauce,  Do not serve immediately, but let it stand, keeping warm, to give the sauce a chance to soak in properly. 
Tried this recipe?Let us know how it was!