Traditional South African Chocolate Malva Pudding
Chocolate Malva Pudding is a decadent, moist, and spongy baked pudding that originates from South Africa, a classic dessert with Cape Dutch origins. This version incorporates cocoa powder for a rich chocolate flavor, which is then soaked in a warm, buttery cream and caramel-like sauce. It's often likened to a sticky toffee pudding and is traditionally served hot with custard, fresh cream, or vanilla ice cream. The apricot jam and vinegar are key ingredients that provide the distinctive flavor and light, springy texture.
Equipment
- Electric Hand Mixer
- Medium Saucepan for the sauce
- Fine-mesh sieve
- Rubber spatula
Ingredients
- 2 Eggs
- 2 tbsp butter
- 2 tbsp Vinegar or lemon juice
- 5 ml Baking powder
- 5 ml Bicarbonate soda
- 3 tbsp Coco powder
- 1 cup Milk
- 250 ml Flour
- 1/2 cup Sugar
- 25 ml Apricot jam
- Pinch of salt
Cream SauceMelt Butter
- 4 tbsp Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Heavy Cream
- 4 tbsp Hot Water
Instructions
Prepare the Pudding BatterPreheat & Prep:
- Preheat your oven to 350 F (180C ). Lightly grease your baking dish. Wet Ingredients: In a large bowl, or the bowl of a stand mixer, cream together the Butter (2 tbsp) and Granulated Sugar (1/2 cup) until light and fluffy.2 tbsp butter, 1/2 cup Sugar
- Mix in Jam & Eggs: Beat in the 25 ml Apricot Jam and then one at a time, beat in the 2 Large Eggs. The mixture may look slightly curdled, but this is fine.25 ml Apricot jam, 2 Eggs
- Activate Leavening: In a separate small bowl, combine the Milk (1 cup) with the Vinegar (2 tbsp).1 cup Milk , 2 tbsp Vinegar or lemon juice
- Set aside. In another bowl, sift together the 250 ml All-Purpose Flour (1 cup), 3 tbsp Cocoa Powder, 5 ml Baking Powder (1 tsp), 5 ml Bicarbonate of Soda (1 tsp), and the Pinch of Salt.5 ml Baking powder , 5 ml Bicarbonate soda , 250 ml Flour , Pinch of salt , 3 tbsp Coco powder
- Combine: Gently fold the dry ingredients into the butter/egg mixture, alternating with the milk/vinegar mixture, until just combined. Do not overmix. The final batter should be smooth.
- Bake: Pour the batter into your prepared baking dish. Bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean (it will be darker due to the chocolate).
Phase 2: Make the Cream SauceMelt Butter:
- About 10 minutes before the pudding is done, combine the Butter (4 tbsp), 125 ml Granulated Sugar (1/2 cup), 125 ml Heavy Cream (1/2 cup), and 60 ml Hot Water (4 tbsp) in a medium saucepan.4 tbsp Butter, 1/2 cup Granulated Sugar, 1/2 cup Heavy Cream, 4 tbsp Hot Water
- Simmer: Heat the mixture over medium-low heat, stirring until the butter is melted and the sugar is fully dissolved. Bring it to a gentle simmer for 1-2 minutes, then remove from heat. The sauce should be syrupy.
Phase 3: Soak and ServeSoak:
- Immediately upon removing the pudding from the oven, poke holes all over the surface using a skewer or fork. Pour the entire Cream Sauce evenly over the hot pudding.
- Rest: Allow the pudding to sit for 5-10 minutes to absorb the sauce completely. The pudding will become wonderfully moist and sticky.Serve: Serve the Chocolate Malva Pudding warm with traditional accompaniments like vanilla custard, ice cream, or a dollop of fresh cream.
Notes
- Soaking is Key: The most important step is pouring the sauce over the hot pudding immediately after it comes out of the oven. This allows the sauce to fully absorb and create the signature sticky, moist texture.
- Room Temperature: Ensure your eggs and butter are at room temperature for a smooth, well-emulsified batter.
- Vinegar/Bicarb: The combination of vinegar and bicarbonate of soda is what gives Malva Pudding its light, spongy texture. Don't skip the vinegar!
- Make Ahead: Malva Pudding is excellent made ahead of time. Simply bake the pudding, make the sauce, and store separately. When ready to serve, reheat the pudding and the sauce, then pour the hot sauce over the hot pudding.
Nutrition
Calories: 650kcal
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