Chocolate malva pudding

8 servings
Very Easy
46 min



You may like

Chocolate easter eggs stuffed with chocolate custard and topped with m&m's


Preparation16 min
Cook time30 min
  • 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.
Report a mistake in the recipe text
You tried this recipe ?
Mention @petitchef_en and tag #petitchef

You may like


Photos of members who cooked this recipe


Chocolate Malva Pudding Chocolate Malva Pudding - photo 2


Rate this recipe: