The best chocolate malva pudding
User Reviews
5
-
Prep Time
10 mins
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Cook Time
45 mins
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Servings
6
The best chocolate malva pudding
Description
This chocolate malva pudding starts with a batter made by beating sugar and egg until pale and fluffy, then alternating sifted flour, cocoa powder, and baking soda with milk and melted butter infused with white vinegar. The combination of baking soda and vinegar helps create a light, tender crumb. The batter is poured into a buttered ceramic baking dish about 20 cm in diameter.
The pudding is covered with foil and baked at 180°C (350°F) for approximately 45 minutes until risen and springy. Meanwhile, a warm chocolate sauce is prepared by melting cream, salted butter, sugar, and dark chocolate together in a double boiler until smooth.
This pudding is best served warm with the sauce poured over. It can be baked just before serving or reheated gently if prepared earlier. Vanilla ice cream, whipped cream, or sweetened chantilly cream accompany the pudding well, adding a creamy contrast to the dense, chocolate flavor.
Ingredients
Chocolate malva pudding:
- 200 gms 1 cup of white sugar
- 1 egg large free-range
- 140 flour 1 cup aerated scooped and levelled flour, gms
- 6 Tbs cocoa powder
- 50 butter melted; Lurpak
- 1 tsp baking soda or bicarb
- 1 tsp white vinegar
- 250 ml milk 1 cup
Chocolate sauce:
- 250 ml cream 1 cup
- 100 butter Lurpak; salted
- 90 sugar 1/3 cup, gms
- 100 dark chocolate good quality such as Lindt 70%; gms
Instructions
- Preheat the oven to 180 C (350F) and butter a medium sized ceramic oven dish with butter.
- Using an electric mixer, beat the egg, and sugar on high for about 5 minutes until pale and fluffy.
- In a separate bowl sift or whisk the flour, cocoa and bicarb of soda together.
- Melt the butter in the microwave and then add the vinegar and add that to the batter.
- whilst the mixer is still going alternate between adding the flour/cocoa and the milk in parts until it's well combined
- Pour the batter into a greased baking dish approx. 20cm in diameter (glass Pyrex or ceramic works well).
- Spray the one side of a piece of with foil well with baking spray, cover the pudding properly and bake for 45 minutes.
- The pudding is ready when it has risen and is springy to the touch.
- While the Malva pudding is baking, make the chocolate sauce. Place all the ingredients into a double boiler or in a bowl over a small pot of boiling water and stir until the sugar has dissolved and the chocolate melted. You should have a smooth warm sauce.
- As soon as the malva pudding comes out the oven, pour over ¾ of the sauce. It will seem like a lot but it does soak in. Reserve the rest to serve warm with the pudding.
- Serve chocolate Malva with vanilla ice cream or fresh whipped cream.
Notes
- Serve the pudding warm with chocolate sauce for best texture and flavor.
- Baking in advance is possible; reheat covered in a moderate oven for about 15 minutes.
- Vanilla ice cream complements the richness, but whipped or chantilly cream are good alternatives.
- Use good quality dark chocolate for the sauce to enhance flavor depth.
User Reviews
Overall Rating
5
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