
Mocha Malva Pudding
Taking a classic and giving it a chocolate-coffee spin with NESTLÉ Cocoa Powder nad NESTLÉ Espresso Powder!
Ingredients:
- 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
- Place all the sauce ingredients in a pan and cook for 4-5 minutes, stirring, until smooth and combined.
- Preheat the oven to 180°C.
- Cream the butter and sugar together in a mixing bowl. Add the egg and beat well.
- Stir in the jam.
- Pour the ideal milk into a jug and stir in the bicarbonate of soda.
- Sift the dry ingredients over creamed butter mixture. Pour the bicarbonate of soda and milk mixture over the top.
- Carefully fold the mixture together. Stir in the vinegar and spoon into an ovenproof baking dish.
- Pour half of the sauce mixture over the batter and bake for 25 – 30 minutes, or until the sponge is just cooked.
- Pour the remaining sauce over the top and serve with cream, ice cream or custard.