Frangelico Chocolate Malva Pudding

Yudhika is cooking with the fresh flavours of Italy today She starts by preparing a hearty Veal Cottage Pie topped with Parmesan Cheese followed by a Penne with Chicken and Artichoke dish. To finish off the feast a Malva Pudding with a touch of Italian liqueur and a luscious chocolate sauce.


  • For the Pudding
    • 2 eggs
    • 250ml sugar
    • 300ml cake flour
    • 5ml bicarbonate of soda
    • Pinch of salt
    • 100ml milk
    • 50ml fresh cream
    • 5ml vanilla essence
    • 30ml butter, melted
    • 15ml vinegar
    • 15ml apricot jam
  • For the Sauce:
    • 250ml fresh cream
    • 185ml butter
    • 125ml sugar
    • 125ml Frangelico
    • 60ml cocoa


  1. Beat the eggs until light in colour, and gradually add the sugar.
  2. Continue beating until the eggs are pale and fluffy.
  3. Add half the flour and mix.
  4. Pour in the milk, cream and vanilla.
  5. Add a pinch of salt and stir to combine.
  6. Add the remaining flour and bicarbonate of soda.
  7. Stir once again, and then add the melted butter, vinegar and apricot jam.
  8. Once the ingredients are mixed, pour the batter into a greased casserole dish about 20cm x 20cm.
  9. Bake in a pre-heated oven for 30 minutes or until golden brown.  (Bake at 170 degrees Celsius for 30 minutes)
  10. A skewer should come out clean when the pudding is tested – the pudding might sink slightly in the centre.

To prepare the sauce:

  • Place the fresh cream, butter, sugar, cocoa powder and Frangelico into a sauce pan.
  • Stir well over a low heat until the butter melts.