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)
1 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.
2 Sift together the dry ingredients, then mix the milk and dry ingredients with the egg mixture, alternating between the two. Add the vinegar and mix well.
3 Pour into the tin and bake for 25–30 minutes, or until a skewer comes out clean.
4 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.
This story is from the April 2020 edition of Woolworths TASTE.
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This story is from the April 2020 edition of Woolworths TASTE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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