Chocolate and caramel malva pudding

A more decadent version of a classic South African favourite.

Less than 45 minutes

Serves 6-8

Share

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

Ingredients:

  • 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

 

Sauce:

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

 

Method:

  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.

Share

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

Crispy tofu tacos

Whether it’s meat-free Monday or Tuesday tacos – we’ll eat these crunchy tacos any day!

Asian salmon fritters

These Asian salmon fritters pack a punch and are easy to put together. Pro tip: they can also be made with canned 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.