TOP OF THE CHOCS
CHOCOLATE MALVA PUDDING
“Bake this the day before, then reheat it just before serving. It also freezes very well. Add a shot of espresso for extra flavour.”
Serves 6 to 8 EASY GREAT VALUE Preparation: 10 minutes Cooking: 40 minutes
For the batter:
unsalted butter 2 T
Demerara sugar 75 g
free-range egg 1
raspberry jam 4 T
bicarbonate of soda 1 t
cake flour 120 g
cocoa 3 T
salt a pinch
full-cream milk ½ cup
white vinegar 4 t
For the sauce:
fresh cream ¾ cup
sugar 100 g
unsalted butter 75 g
cocoa 3 T
salt a pinch
Woolworths Easter eggs, for serving (optional)
Preheat the oven to 180°C and grease a 20 cm cake tin. To make the batter, cream the butter and sugar using an electric mixer until pale, then add the egg and jam. Beat until light and fluffy. Sift together the dry ingredients, then mix the milk and Pour into the tin and bake for 25–30 minutes, or until a skewer comes out clean. To make the sauce, combine all the ingredients in a saucepan, then bring to boil. When the pudding comes out of the oven, make a few holes in it using a skewer, then pour over the hot sauce and allow to stand for 10 minutes. Serve in the Easter eggs.
