Chocolate and caramel malva pudding

A more decadent version of a classic South African favourite.

Less than 45 minutes

Serves 6-8


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 2 cups (400g) treacle sugar
  • 5 large eggs
  • 1 tsp (5ml) vanilla essence
  • 1 ¾ cup (263g) cake flour
  • ½ cup (40g) cocoa powder
  • 2 tsp (10ml) baking powder
  • 1 tsp (5ml) salt
  • 2 cups (500ml) cream
  • 1 slab (80g) dark chocolate, melted
  • 2 tsp (10ml) bicarbonate of soda
  • 1 Tbsp (15ml) white vinegar



  • ¼ cup (60ml) butter
  • 1 cup (250ml) treacle sugar
  • 1 can (410g) evaporated milk
  • Fresh blueberries and mint leaves, for serving



  1. Preheat oven to 180°C.
  2. Cream sugar, eggs and vanilla until sugar dissolves.
  3. Sift flour, cocoa and baking powder, then add salt.
  4. Fold half the dry ingredients through egg mixture, then add half the cream.
  5. Repeat until all ingredients are well combined.
  6. Fold through melted chocolate.
  7. Stir bicarb and vinegar together and add to mixture.
  8. Bake in a greased 20cm x 25cm dish for 25-30 minutes or until sponge is firm.
  9. Heat sauce ingredients in a pot until sugar dissolves, then boil for a minute.
  10. Pour hot sauce over hot pudding and garnish with berries and mint just before serving.


Check out our other easy Malva pudding recipe


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

French onion soup with cheese toasties

The secret to this soup’s success? Cook the onions on a low, slow heat until they’re deliciously sweet. We recommend a cabernet sauvignon with this hearty soup.

Salmon, dill and potato gratin

Don’t spend a fortune on salmon. You only need a little bit of salmon to make this dish, or save even more by making it with tinned salmon.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.