Chocolate Malva Pudding: A Rich, Decadent South African Dessert

Preheat your oven to 350°F (175°C). Grease a baking dish (about 9×9 inches) with butter or non-stick spray.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a separate large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a small bowl, mix the milk and vinegar together, allowing it to sit for a minute to curdle slightly. Add this mixture to the butter and sugar mixture, alternating with the dry ingredients. Mix until just combined, and then add the hot water. The batter will be quite runny, but that’s okay—it’s what gives the pudding its signature texture.

Bake the Pudding:
Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.

Make the Chocolate Sauce:
While the pudding is baking, make the chocolate sauce. In a small saucepan over medium heat, combine the heavy cream, butter, brown sugar, cocoa powder, vanilla extract, and a pinch of salt. Stir constantly until the butter melts and the sauce is smooth and well combined. Bring it to a gentle simmer for 2-3 minutes, then remove from heat.

Pour the Sauce Over the Pudding:
Once the pudding is baked, remove it from the oven. Immediately pour the hot chocolate sauce over the warm pudding, allowing it to soak in. The sauce will create a rich, gooey layer on top and infuse the pudding with deep chocolate flavor.

Serve and Enjoy:
Allow the pudding to rest for about 10 minutes before serving. It can be enjoyed warm, with a dollop of vanilla ice cream, whipped cream, or a drizzle of extra sauce on top.

Serving and Storage Tips: