The best chocolate malva pudding recipe Drizzle and Dip

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Not only is this the best chocolate malva pudding, but this is also the best hot chocolate pudding I have ever made or tasted. I have added a chocolate spin to the much-loved South African dessert, making it ultra-decadent and delicious. A fudgy chocolate sauce gets poured over the hot pudding as it comes out of the oven to soak into the sponge.

Lurpak asked me to come up with a South African-inspired Easter dessert recipe and combining chocolate with a malva pudding was what I knew I wanted to do. This is a showstopper dessert that is perfect for Easter feasting and is going straight into my list of my best Easter recipes.

Malva pudding:

I started with the recipe for the best malva pudding ever created, and shared by the late Michael Olivier and has been written about extensively including by myself. In my rendition, I added orange juice to the sauce to give it a citrus note.

I have also made a version with ginger and pears poached in rooibos tea. One with cranberries and ginger and another with ginger and pears.

The best chocolate malva hot pudding recipe with hot chocolate fudge sauce

I wanted my chocolate malva to have an intense chocolate flavour, so added a good dose of cocoa to the pudding itself and a good quality dark chocolate to the buttery fudge sauce. To me, this is the perfect chocolate pudding and I can’t wait to make it again.

The fudge sauce is so delicious on its own and would make the perfect partner for a dessert of vanilla ice cream and hot chocolate sauce. I couldn’t stop licking my spoon and you almost wish you had more of it.

I have given metric weight and volume cup measures for this recipe, but it is always better to weigh everything out. There can be big discrepancies between the weights of scooped-out cups of flour or sugar.

Use the best ingredients you can in this recipe. Good quality Lurpak butter and high-quality dark chocolate with 70% cocoa solids. 

Ingredients set out or the best chocolate malva pudding recipe

Ingredients for chocolate malva pudding:

  • Sugar – use white granulated sugar
  • Egg – use one whole egg
  • Flour – use cake flour or all-purpose
  • Cocoa powder – use any good quality cocoa powder
  • Bicarb – use a teaspoon of bicarbonate of soda or baking soda
  • Vinegar – this recipe uses 1 teaspoon of white or white wine vinegar
  • Milk – use full-fat, reduced fat or skim milk
  • Cream – use whipping cream
  • Butter – use Lurpak salted butter
  • Chocolate – use a good quality dark chocolate with 70& cocoa solids such as Lindt
A few ingredients to make chocolate malva pudding

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Prep Time:10 minutes

Cook Time:45 minutes

Chocolate malva pudding:

  • 200 gms 1 cup of white sugar
  • 1 large free-range egg
  • 140 gms flour 1 cup aerated scooped and levelled flour
  • 6 Tbs cocoa powder
  • 50 gms melted Lurpak butter
  • 1 tsp baking soda/bicarb
  • 1 tsp white vinegar
  • 250 ml / 1 cup milk

Chocolate sauce:

  • 250 ml cream 1 cup
  • 100 gm Lurpak salted butter
  • 90 gms sugar 1/3 cup
  • 100 gms Good quality dark chocolate such as Lindt 70%
  • Preheat the oven to 180 C (350F) and butter a medium sized ceramic oven dish with butter.

  • Using an electric mixer, beat the egg, and sugar on high for about 5 minutes until pale and fluffy.

  • In a separate bowl sift or whisk the flour, cocoa and bicarb of soda together.

  • Melt the butter in the microwave and then add the vinegar and add that to the batter.

  • whilst the mixer is still going alternate between adding the flour/cocoa and the milk in parts until it’s well combined

  • Pour the batter into a greased baking dish approx. 20cm in diameter (glass Pyrex or ceramic works well).

  • Spray the one side of a piece of with foil well with baking spray, cover the pudding properly and bake for 45 minutes.

  • The pudding is ready when it has risen and is springy to the touch.

  • While the Malva pudding is baking, make the chocolate sauce. Place all the ingredients into a double boiler or in a bowl over a small pot of boiling water and stir until the sugar has dissolved and the chocolate melted. You should have a smooth warm sauce.

  • As soon as the malva pudding comes out the oven, pour over ¾ of the sauce. It will seem like a lot but it does soak in. Reserve the rest to serve warm with the pudding.

  • Serve chocolate Malva with vanilla ice cream or fresh whipped cream.

The chocolate malva pudding is best baked just before serving and served warm. You can bake it in advance and heat it in a medium oven, covered for about 15 minutes. 
Reheat the chocolate sauce in the microwave o r in a small pot and serve this with the pudding.
Vanilla ice cream goes perfectly with this chocolate malva pudding but whipped cream or sweetened vanilla chantilly cream would also be nice.

*This post is proudly sponsored by Lurpak


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