Serves 6-8
Chocolate Malva Pudding
- Prep Time 25 Minutes
- Cooking Time 1 Hour 10 Min
- Method Indirect Heat
Ingredients
- Sauce
- 375Ml (1½ Cups) Fresh Cream
- 150G (¾ Cup) Sugar
- 125G Butter
- 50Ml Cocoa
- 1Ml Salt
- Batter
- 30G (2 Tbsp) Butter
- 75G Sugar
- 1 Egg
- 45Ml (3 Tbsp) Smooth Apricot Jam
- 5Ml (1 Tsp) Bicarbonate Of Soda
- 125Ml (½ Cup) Milk
- 120G (1 Cup) Cake Flour
- 50Ml Cocoa
- 1Ml Salt
- 20Ml (4 Tsp) White Spirit Vinegar
- Vanilla Ice Cream, To Serve
Instructions
- Braai Set Up
- Preheat A Gas Grill For Cooking Over Indirect Heat At 180°C.
- In The Kitchen
- For The Sauce, Mix Ingredients In A Pot Over Medium Heat. Bring To A Boil, Reduce To A Simmer And Stir For 2 Minutes.
- For The Batter, Cream Together The Butter And Sugar Until Pale And Creamy. Add Egg And Beat Until Light And Fluffy. Beat In The Jam.
- Dissolve Bicarbonate Of Soda In The Milk.
- Sift The Flour, Cocoa And Salt In A Separate Bowl. Add To The Egg Mixture, Alternating With The Milk.
- Add The Vinegar And Mix Well.
- At The Braai
- Pour The Mixture Into Four Greased 250Ml Individual Ramekins Or A 2-Litre Ovenproof Dish, Bake For About 40 Minute Or Until A Tooth Pick Comes Out Clean. Make Holes With A Fork On The Top Of The Pudding And Pour Over The Sauce, Return To The Oven For About 5 Minutes Giving Sauce Time To Get Absorbed. Serve With Vanilla Ice Cream Or Custard.
- Preparation Time: 25 Minutes
- Braai Time: 40 Minutes
- Total Time: 1 Hour 10 Min
- Serves: 6-8
- Skill Level: Medium
- Cooking Method: Indirect Heat
- Braai Temperature: 180°C
- Equipment: Drip Pans Large Za, Grill Mitt
What Do You Need? Recommened Tools
Drip Pans Large Za
R119.00
Grill Mitt
R299.00
