Chocolate Malva Pudding

Because everything is better with chocolate…

Myriam Barendse from Westenburg, Polokwane, says, “This is one of my family’s favourites. It’s easy to make and tastes heavenly. I sometimes add 80 ml of Amarula Cream to the sauce for extra flavour.”
Serves 8-10
Preparation: 15 min
Cooking: 25-30 min

    80 g butter
    300 ml sugar
    2 eggs
    5 ml (1 t) vanilla essence
    500 ml (2 c) cake flour
    45 ml (3 T) cocoa powder
    10 ml (2 t) baking powder
    7 ml (1 ½ t) bicarbonate of soda
    2 ml (½ t) salt
    500 ml (2 c) milk
    30 ml (2 T) vinegar
    45 ml (3 T) smooth apricot jam

SAUCE

    1 can (380 g) evaporated milk
    100 ml butter
    125 ml (½ c) sugar
    100 g dark chocolate

Preheat the oven to 180 °C. Grease a 24 x 19 cm ovenproof dish.

1 Cream the butter and sugar in a large bowl. Whisk in the eggs one at a time, followed by the vanilla essence.

2 Sift the dry ingredients together. Whisk the milk, vinegar and jam together. Add the dry ingredients to the butter mixture, alternating with the milk mixture. Mix well to form a smooth batter.

3 Pour into the prepared dish and bake for 25-30 minutes.

4 Sauce Bring the ingredients to the boil in a small saucepan, reduce the heat and simmer for 2 minutes.

5 When the pudding is done, pierce the top with a skewer. Pour the sauce over immediately. Serve with hot custard.