If you’re craving a dessert that feels like a warm hug, you’ve found it with The Best Chocolate Malva Pudding Recipe. This decadent, moist pudding is a chocolate lover’s dream, combining a rich cocoa-infused sponge with an indulgent chocolate sauce that soaks in blissfully. It’s an absolute showstopper, perfect for cozy nights or sharing with friends and family who appreciate a sweet, comforting treat that melts in your mouth. Once you try this recipe, it will quickly become a staple in your dessert rotation, guaranteed to bring smiles and satisfied sighs all around.
Ingredients You’ll Need
Preparing The Best Chocolate Malva Pudding Recipe is surprisingly straightforward, relying on everyday ingredients that each play a crucial role. From the fluffy egg-and-sugar base to the burst of cocoa flavor and luscious butter, every component is essential for achieving that perfect texture and taste.
- White sugar (200 grams / 1 cup): Provides the sweet foundation and helps with the pudding’s tender crumb.
- Large free-range egg (1): Adds structure and airy fluffiness when beaten properly.
- Flour (140 grams / 1 cup, aerated, scooped, and leveled): Forms the cake-like base without weighing it down.
- Cocoa powder (6 tablespoons): Infuses the pudding with deep chocolate flavor and rich color.
- Melted Lurpak butter (50 grams): Gives moistness and a silky finish.
- Baking soda/bicarbonate of soda (1 teaspoon): Helps the pudding rise and creates that soft, spongy texture.
- White vinegar (1 teaspoon): Reacts with baking soda for lift and subtle tang.
- Milk (250 milliliters / 1 cup): Adds moisture and softness to the batter.
- Cream (250 milliliters / 1 cup): Used for the indulgent chocolate sauce to bring richness.
- Lurpak salted butter (100 grams): Key for the sauce’s luscious texture and flavor depth.
- Sugar (90 grams / 1/3 cup): Balances the chocolate sauce with added sweetness.
- Good quality dark chocolate (100 grams, e.g., Lindt 70%): The star of the chocolate sauce, providing intensity and smoothness.
How to Make The Best Chocolate Malva Pudding Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 180°C (350°F). Butter a medium-sized ceramic oven dish—about 20 centimeters in diameter—to ensure your pudding doesn’t stick and can rise beautifully.
Step 2: Beat the Eggs and Sugar
Using an electric mixer, beat the egg and sugar on high speed for about five minutes. This careful beating is what creates an airy, pale, and fluffy batter base that will make your pudding light yet moist.
Step 3: Mix the Dry Ingredients
In a separate bowl, sift or whisk together the flour, cocoa powder, and baking soda. This ensures the cocoa and leavening are evenly distributed, avoiding clumps and ensuring a uniform chocolate flavor throughout the pudding.
Step 4: Add the Wet Ingredients
Microwave the melted butter briefly, stir in the white vinegar, and then add this mixture to the beaten egg and sugar. The butter adds richness while the vinegar reacts with the baking soda for lift, giving that characteristic moist crumb.
Step 5: Combine the Batter
With your mixer on low or medium, alternate adding portions of the dry flour/cocoa mix and the milk into the wet ingredients. This technique helps maintain the fluffiness without overmixing and ensures a smooth, cohesive batter.
Step 6: Bake the Pudding
Pour the batter into your prepared baking dish. Spray one side of a piece of foil with baking spray to prevent sticking, cover the dish properly, and bake for about 45 minutes. The pudding is done when it has risen and springs back lightly when touched.
Step 7: Make the Chocolate Sauce
While the pudding is baking, melt the salted butter, sugar, dark chocolate, and cream in a double boiler or in a bowl set over simmering water. Stir until everything melds into a glossy, smooth, warm sauce that’s utterly irresistible.
Step 8: Finish and Serve
As soon as the pudding comes out of the oven, pour over three-quarters of the chocolate sauce so it soaks in beautifully. Reserve the rest to serve warm alongside the pudding, giving every bite that perfect combo of soft sponge and rich chocolate.
How to Serve The Best Chocolate Malva Pudding Recipe
Garnishes
Keep it simple and classic with a scoop of vanilla ice cream or a dollop of fresh whipped cream. The cold creaminess contrasts perfectly with the warm, chocolatey pudding and sauce. For a festive touch, sprinkle chopped toasted nuts or dust with cocoa powder.
Side Dishes
This pudding stands proudly on its own, but pairing it with fresh berries like raspberries or strawberries adds a bright, tart counterpoint that balances the chocolate richness beautifully. A drizzle of caramel sauce alongside can also elevate the indulgence.
Creative Ways to Present
Try serving individual portions in elegant ramekins for intimate gatherings, or layer pieces with mashed pudding and cream in a glass to create a stunning chocolate trifle. The Best Chocolate Malva Pudding Recipe is versatile enough to impress in any format.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cover the pudding tightly with plastic wrap or foil and store it in the refrigerator. It will stay moist and delicious for up to three days, making it perfect for an easy dessert anytime.
Freezing
You can freeze portions of the pudding wrapped individually in airtight containers or freezer bags. Freeze for up to two months. Thaw overnight in the fridge before reheating, ensuring you retain that wonderful texture and flavor.
Reheating
Reheat leftovers gently in a microwave or oven until warm throughout. Pour over some extra warm chocolate sauce before serving to refresh that just-baked feeling and keep the pudding wonderfully moist.
FAQs
Can I use regular butter instead of Lurpak?
Absolutely! While Lurpak adds a lovely creamy flavor, any good quality unsalted and salted butter will work just fine in this recipe and deliver delicious results.
Is the vinegar necessary in this recipe?
Yes, the vinegar reacts with the baking soda to help the pudding rise and develop a soft texture. Even though it sounds unusual, you won’t taste any vinegar in the finished pudding.
Can I make this pudding gluten-free?
You can substitute the flour with a gluten-free blend, but results may vary slightly in texture. Ensure the blend contains xanthan gum or other binders for best results with The Best Chocolate Malva Pudding Recipe.
How do I know when the pudding is perfectly baked?
The pudding will have risen and feel springy to the touch. You can also insert a skewer; it should come out mostly clean but a little moist inside to keep that gorgeous softness.
Can I make the chocolate sauce ahead of time?
Definitely! The sauce can be made a day in advance and gently reheated before serving. Just give it a good stir to bring back that smooth, glossy texture.
Final Thoughts
There’s truly nothing like The Best Chocolate Malva Pudding Recipe to brighten your dessert menu with unmatched chocolatey goodness and comforting texture. Whether it’s a special occasion or just because, this pudding is sure to become a beloved classic in your kitchen. Give it a try, and prepare to delight everyone with every warm, chocolate-soaked bite.
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The Best Chocolate Malva Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: South African
Description
This rich and decadent Chocolate Malva Pudding is a delightful twist on the classic South African dessert. Soft and spongy with a deep chocolate flavor, it’s topped with a luscious warm dark chocolate sauce that soaks into the pudding for ultimate indulgence. Perfect for serving with vanilla ice cream or fresh whipped cream, this dessert is sure to impress.
Ingredients
Pudding
- 200 grams (1 cup) white sugar
- 1 large free-range egg
- 140 grams (1 cup) aerated, scooped, and leveled flour
- 6 tablespoons cocoa powder
- 50 grams melted Lurpak butter
- 1 teaspoon baking soda/bicarb
- 1 teaspoon white vinegar
- 250 milliliters (1 cup) milk
- 250 milliliters (1 cup) cream
Chocolate Sauce
- 100 grams Lurpak salted butter
- 90 grams (1/3 cup) sugar
- 100 grams good quality dark chocolate (such as Lindt 70%)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 180°C (350°F) and butter a medium-sized ceramic oven dish approximately 20cm in diameter to prevent sticking.
- Beat Eggs and Sugar: Using an electric mixer on high speed, beat the large free-range egg and white sugar together for about 5 minutes until the mixture becomes pale and fluffy, incorporating air for a light texture.
- Mix Dry Ingredients: In a separate bowl, sift or whisk together the aerated flour, cocoa powder, and baking soda to ensure even distribution and remove lumps.
- Add Melted Butter and Vinegar: Melt the 50 grams of Lurpak butter in the microwave, then add the white vinegar to it. Incorporate this wet mixture into the beaten egg and sugar mix.
- Combine Ingredients: With the mixer running, alternate adding the dry ingredients (flour, cocoa, baking soda) and the milk in portions, mixing well after each addition, until a smooth batter forms.
- Pour Batter Into Dish: Transfer the prepared batter into the greased ceramic oven dish, smoothing the top evenly.
- Cover and Bake: Spray one side of a piece of foil with baking spray and cover the pudding properly. Bake in the preheated oven for 45 minutes or until the pudding has risen and is springy to the touch.
- Prepare Chocolate Sauce: While the pudding bakes, melt the Lurpak salted butter, sugar, and dark chocolate together in a double boiler or in a heatproof bowl over a pot of simmering water. Stir continuously until the sugar dissolves completely and the mixture is smooth and warm.
- Pour Sauce Over Pudding: As soon as the Malva pudding is removed from the oven, pour about three-quarters of the warm chocolate sauce evenly over it, allowing the sauce to soak in.
- Serve: Reserve the remaining sauce to serve warm alongside. Enjoy the Chocolate Malva Pudding with vanilla ice cream or fresh whipped cream for the perfect dessert experience.
Notes
- The use of white vinegar reacts with the baking soda to help the pudding rise and create its characteristic airy texture.
- Covering the pudding while baking prevents the top from drying out, maintaining a moist sponge.
- Using high-quality dark chocolate (around 70% cocoa) enhances the depth of flavor in the sauce.
- Serve immediately after baking and saucing for the best texture and taste.
- This dessert can be reheated gently in a microwave or oven; add extra chocolate sauce if necessary to refresh moisture.
