Chocolate malva pudding

8 servings
16 min
30 min
Very Easy


Number of serving: 8
1 and 1/4 cups Self Raising Flour

125 ml Milk

2 large tablespoons Apricot Jam

30 g Butter

80 g Sugar

1 teaspoon Bicarbonate of Soda

1 Egg

pinch of Salt

20 ml White Wine Vinegar

scant 1/4 cup Cocoa Powder

For the Sauce

375 ml Fresh Cream

150 g Sugar

-125 g Butter

1/4 cup Cocoa Powder


  • Preheat your oven to 180c. Mix all the sauce ingredients together, add to a saucepan and bring to the boil. Simmer for 2 minutes, stirring all the time. Remove from the heat and set aside.
  • Cream the Butter and Sugar together with a whisk or wooden spoon, until light and creamy. Add the Egg and beat again until light and fluffy. Beat in the Apricot jam.
  • Add the Bicarb of Soda to the Milk. Sift the Flour and Salt together then add them to the Butter/sugar/egg mixture, along with the Milk. Mix well as you go, then add the Vinegar and mix it in well.
  • Spoon the mixture into a greased 2 litre ovenproof dish with a lid. (foil will do if you don't have a lid). Pour over 1/2 the sauce, cover and bake for 25 minutes.
  • Now pour the rest of the sauce over the half cooked pudding and bake uncovered for another 10-15 minutes. When the middle of the pudding is set, it's done. You will see the sauce bubbling up the sides as pictured below.
  • To make this as a non-chocolate pudding, just leave the Cocoa Powder out of the sauce ingredients and add and extra 1/4 cup of Flour to the pudding mix.
  • Serve hot with Ice Cream or fresh Cream.


Chocolate Malva Pudding, photo 1
Chocolate Malva Pudding, photo 2


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