Sorry, you need to enable JavaScript to visit this website.
Skip to main content
 

Mocha Malva Pudding

Serves 6 Prep 10 mins Cook 30 mins
  • 1 Can (290g) NESTLÉ Dessert & Cooking Cream
  • ½ Cup (115g) Sugar
  • ½ Cup (125g) Butter
  • 6 Tbsp (90ml) NESTLÉ Cocoa
  • 3 tsp (15ml) NESTLÉ Espresso Powder
  • 2 Tbsp (30g) Butter
  • Salt
  • ⅓ Cup (75g) Sugar
  • 1 Egg
  • 45ml Smooth Apricot Jam
  • 1 Can (380g) NESTLÉ Ideal Medium Fat Evaporated Milk
  • 5ml Bicarbonate of Soda
  • 1 Cup (120g) Cake Flour
  • 4 tsp (20ml) White Vinegar
  1. Place all of the ingredients in a pan (including the additional evaporated milk) and cook for 4-5 minutes, stirring, until smooth and combined.

  2. 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.

  3. Place the 125ml of the evaporated milk into a jug and stir in the bicarbonate of soda. Stir the remaining evaporated milk into the sauce mixture.

  4. 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.

  5. 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.


Share this recipe:

More mouth-watering recipes

 

Date and Cardamom Soufflé

 

Dessert

+ / - 30 mins

Let's make it
 

Malai Kulfi

 

Dessert

+ / - 30 mins

Let's make it
 

Lemon and White Chocolate Funfetti Easter Fudge

 

Dessert

+ / - mins

Let's make it

Similar products from our pantry

Condensed Milk

Sweetened Condensed Milk

See me in action
Ideal Evaporated Milk Medium Fat

Ideal Evaporated Milk Medium Fat

See me in action
Gold Cross Condensed Milk

Gold Cross Condensed Milk

See me in action
Ideal Evaporated Milk

Ideal Evaporated Milk

See me in action

Get Recipes with Love in your inbox

Download Your Nestlé Heritage Edition Recipe book