Chocolate Malva Pudding

Article by Oomesh Nana

Forgive me for this month’s contribution being a hot bake in the sweltering summer, however it all balances once served with a scoop or three of cooling vanilla ice cream.

This sweet is a traditional South African dessert with a pep and tweak from a classic British baked chocolate pudding. I don’t claim it, nor shall I entitle this as my own recipe as it does come from my chef school recipe file. As a student, I made this many a time and has often proudly taken place of honor on many dinner tables back home.

For the chocolate sponge:

• 250ml (1 cup) cake flour • 2 tablespoons soft butter • 1 extra large egg
• 3 tablespoons smooth apricot jam • 60ml (1/4 cup) cocoa powder
• 125ml (1/2 cup) white sugar • Pinch of salt • 125ml (1/2 cup) milk
• 1 teaspoon bicarbonate of soda • 5 teaspoons white vinegar


• 2 -3 375ml (1 1/2 cups) cream
• 60ml (1/4 cup) cocoa powder
• 200ml (3/4 cup) white sugar
• Pinch of salt
• 125g 1/2 cup) butter


Mix all the sauce ingredients together and bring to the boil for 5 minutes. Set aside.
Whisk the butter and sugar together – add the egg and beat until light and fluffy. Beat in the apricot jam. Dissolve the bicarbonate of soda into the milk. Sift the flour, cocoa powder and salt together. Beat the sifted dry ingredients into the butter mixture alternatively with the milk. Lastly beat in the vinegar.

Spoon the mixture into a deep buttered foil baking tray (about 2 liters in capacity). Gently pour over half the sauce over the thick chocolaty batter and bake covered (tinfoil will do) for 30 minutes at 180 degrees Celsius. Pour the balance of the sauce over the sponge and bake uncovered for a further 15 minutes. Serve hot with ice cream, custard, cream – or all three.

About Mesh:
“My hands interpret my soul’s craving.”
~ Oomesh Nana
Born with a passion for food, Oomesh, also known as Mesh, is a natural cook, teacher, inspirer and Chef. Mesh was inspired into the world of culinary by family and close friends, and has been playing, cooking, experimenting and creating from the age of 12.

His passion for teaching, sharing and inspiring have led him to become a world-class instructor in the culinary field. A true natural in any kitchen, Mesh enchants people with his simple, easy-to-cook and fuss-free approach to food. A strong believer in good quality, fresh, local ingredients, Mesh is always inspired to try new and creative ways to make food taste WOW – by showcasing the ingredients in their simplest and most basic forms.

Born in East London, South Africa, Mesh has published 2 recipe books. He is a qualified Chef and Graphic Designer and currently an English language teacher.