Mocha Malva Pudding

Taking a classic and giving it a chocolate-coffee spin with NESTLÉ Cocoa Powder nad NESTLÉ Espresso Powder!


  • Sauce
  • ½ can NESTLÉ Ideal Evaporated Milk
  • 1 Can (290g) NESTLÉ Dessert and Cooking Cream
  • ½ Cup (115g) Sugar
  • ½ Cup (125g) Butter
  • 6 Tbsp (90ml) NESTLÉ Cocoa Powder
  • 3 tsp (15ml) NESTLÉ Espresso Powder
  • Batter
  • 2 Tbsp (30g) Butter
  • ⅓ Cup (75g) Sugar
  • 1 egg
  • 45ml Smooth Apricot Jam
  • ½ can NESTLÉ Ideal Milk
  • 5 ml Bicarbonate of Soda
  • 1 Cup (120g) Cake Flour
  • Pinch of salt
  • 4 tsp (20ml) White Vinegar
  • Serve with Ice Cream or Custard

How To Make 

  1. Place all the sauce ingredients in a pan and cook for 4-5 minutes, stirring, until smooth and combined.
  2. Preheat the oven to 180°C.
  3. Cream the butter and sugar together in a mixing bowl. Add the egg and beat well.
  4. Stir in the jam.
  5. Pour the ideal milk into a jug and stir in the bicarbonate of soda.
  6. Sift the dry ingredients over creamed butter mixture. Pour the bicarbonate of soda and milk mixture over the top.
  7. Carefully fold the mixture together. Stir in the vinegar and spoon into an ovenproof baking dish.
  8. Pour half of the sauce mixture over the batter and bake for 25 – 30 minutes, or until the sponge is just cooked.
  9. Pour the remaining sauce over the top and serve with cream, ice cream or custard.

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