Serves: 8
Hands-on time: 20 minutes
Hands-off time: 30 minutes
INGREDIENTS
Malva pudding:
200ml (172g) granulated sugar
2 large eggs
3 tbsp butter, melted
1 tbsp apricot jam
1 tbsp white vinegar
¾ cup milk
1½ cups cake flour
1½ tsp Royal Baking Powder
1 tsp bicarbonate of soda
Macchiato sauce:
1⅓ cups cream
3 tbsp granulated sugar
1½ slabs (225g) Cadbury Dairy Milk Macchiato
Serving suggestion:
Whipped cream
METHOD
1.Preheat the oven to 180°C non-fan assist and grease a medium baking dish, 20x28cm.
2. Whisk the sugar and eggs until light and airy.
3. Add the melted butter, jam, vinegar and milk and carefully mix it through the egg mixture using a spatula. *Chef’s Tip: Mix carefully so as not to lose any air in the egg mixture.
4. Sieve in the flour, Royal Baking Powder and bicarbonate of soda and carefully mix it through.
5. Pour the batter into the baking dish and bake for 30-32 minutes or until a skewer inserted in the centre comes out clean.
6. While in the oven, make the chocolate sauce. Heat the cream with the sugar in the microwave until just hot, about 2 minutes. Ensure it doesn’t boil. Break the Cadbury Dairy Milk Macchiato slab into smaller pieces and add to the hot mixture. Allow it to stand for a minute before stirring until melted and a silky smooth sauce consistency has been achieved.
7. Remove the malva pudding from the oven and use a skewer or sharp knife to poke holes all over. Immediately after, pour three quarters of the warm macchiato sauce over the top and allow it to soak into the pudding.
8. Serve the malva with the remaining warmed chocolate sauce and whipped cream and ENJOY! *Chef’s Tip: If preparing the pudding in advance, reheat for about 15 minutes in the oven.
