Chocolate Malva Pudding with Roodeberg Reserve

Recipes by Ilse van der Merwe of www.thefoodfox @The_FoodFox

Ingredients

For the batter:
125 g (almost a cup) cake flour
2 tablespoons cocoa powder
1 tablespoon bicarbonate of soda
1 cup caster sugar
2 XL eggs
½ cup milk
1 tablespoon apricot jam
1 tablespoon white or brown vinegar
1 tablespoon melted butter

For the sauce:
1 cup cream
1 cup milk
½ cup sugar
3 tablespoons cocoa powder
½ cup hot water
½ cup butter
A pinch of salt

Method

Preheat the oven to 180° C. Grease a medium size oven dish approximately 20cm x 20cm x 5cm with butter or non-stick spray.

Stir the flour, cocoa powder, bicarb and sugar together into a bowl. In another bowl beat the eggs, then add the milk, jam, vinegar and butter and beat well.

Stir the wet ingredients into the dry ingredients until well mixed.

Pour the batter into the prepared baking dish and bake for 40 minutes at 180° C until well risen and fully cooked.

While the pudding is baking, place all the ingredients for the sauce in a small pot and heat until just simmering, stirring often, ensuring that you melt all the sugar and butter.

When the pudding is done, remove from the oven, prick all over with a toothpick or sosatie sick and slowly pour over the sauce.

The pudding will eventually take up all the sauce.

Serve warm with some ice cream and a few fresh berries.

ALSO SEE

Savour Roodeberg with a traditional winter warming dessert

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