Chocolate And Cinnamon Malva Pudding

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.

 

Makes 6 servings

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

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.