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Chocolate & Cinnamon Malva Pudding

Chocolate & Cinnamon Malva Pudding

“Everything I do has a story to it,” says multi-award winning chef, Jackie Cameron. Try her Chocolate and cinnamon malva pudding…

Chocolate & Cinnamon Malva Pudding

Jackie Cameron loves that half the sauce gets added before cooking and the other half later; the end result is a world-class chocolate & cinnamon malva pudding... Recipes Chocolate & Cinnamon Malva Pudding European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Sauce
  • 375 ml cream
  • 125 g salted butter
  • 200 g white sugar
  • 35 g cocoa powder
  • 15 ml ground cinnamon
  • 1 cinnamon stick
  • Malva pudding
  • 30 g salted butter
  • 100 g white sugar
  • 1 whole egg
  • 5 ml vanilla extract
  • 80 g smooth apricot jam
  • 5 ml bicarbonate of soda
  • 125 ml full-cream milk
  • 135 g cake flour
  • 35 g cocoa powder
  • pinch fine salt
  • 20 ml ground cinnamon

Instructions

Sauce

  1. Place all the ingredients into a saucepan and bring to the boil, stirring, until the sugar has dissolved, then reduce the heat and simmer for 2 minutes.
  2. Remove from the heat, remove the cinnamon stick and set aside.

Malva pudding

  1. Whisk the butter and sugar together until creamy, then add the egg and vanilla extract and continue whisking until light and fluffy.
  2. Whisk in the apricot jam.
  3. Dissolve the bicarbonate of soda in the milk (it will start to bubble, as if it is coming alive).
  4. Sift together the flour, cocoa powder, salt and ground cinnamon.
  5. Fold the dry ingredients into the egg mixture alternately with the milk mixture, until it comes together.
  6. Grease a 2 litre capacity ovenproof dish. Pour the mixture into the prepared dish. Pour over half the sauce and cover with a lid or a layer of foil.
  7. Bake in a preheated oven at 180°C for 30 minutes.
  8. Pour over the remaining sauce. Place the dish back in the oven, uncovered, for a further 15 minutes, or until the centre of the pudding is cooked and the sauce is bubbling around the edges. Serve hot.

JackieC_1mb“This is a foolproof recipe. I love that half the sauce gets added before cooking and the other half later; the end result is a world-class dessert.”

Baking with Jackie Cameron by Jackie Cameron (Struik Lifestyle)

Photographs: © Penguin Random House / Myburgh du Plessis

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