Chocolate Malva Pudding – A Rich and Decadent Twist on a Classic Dessert

Serving: Serve this dessert warm for the best experience. Pair it with a hot beverage like coffee or tea for a comforting treat.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pudding in the microwave or in the oven at a low temperature.
Variants:

Chocolate Malva Pudding with Nuts: Add a handful of chopped nuts, such as almonds or pecans, into the batter for added crunch and flavor.
Vegan Version: Substitute the eggs with a flaxseed egg replacement and use a dairy-free butter and plant-based milk for a vegan version.
White Chocolate Malva Pudding: For a different twist, swap the cocoa powder for white chocolate and use a white chocolate syrup instead of the regular syrup for a creamy, sweet dessert.
FAQ:

1. Can I make the syrup ahead of time?
Yes, the syrup can be made ahead and stored in the refrigerator for up to 5 days. Warm it up before pouring it over the pudding.

2. Can I use a different type of milk for the pudding?
Yes, you can substitute any type of milk, such as almond milk or oat milk, for a dairy-free option.

3. Can I freeze Chocolate Malva Pudding?
Yes, this pudding freezes well. After baking, let it cool completely before storing it in an airtight container in the freezer. To reheat, thaw and warm it in the oven or microwave.