Weber Cooked Chocolate & Cinnamon Malva Pudding

Weber Cooked Chocolate and Cinnamon Malva Pudding - Kate Martens (p)

 Jackie Cameron
A meal is incomplete without a sweet ending so I have included a Weber-cooked chocolate-and-cinnamon malva pudding. It’s a recipe to treasure and is by far my go-to ‘safety net’ when guests arrive unexpectedly. The combination never disappoints.
— Jackie Cameron

Weber Cooked Chocolate and Cinnamon Malva Pudding

Yields: 2 litre ovenproof dish

Sauce

Ingredients:

  • 375ml Cream
  • 125gr Salted Butter
  • 200ml (196gr) White Sugar
  • 50ml (35gr) Cocoa Powder
  • 15ml (8gr) Cinnamon Powder
  • 1 (1gr) Cinnamon Stick

Method:

  1. Start by making the sauce; place all the ingredient into a saucepan on the Weber. Stir until the sugar is dissolved and bring to the boil.
  2. Reduce the heat and allow simmering for 2 minutes. Keep to the side.

Pudding

Ingredients:

  • 30gr Salted Butter
  • 100ml (98gr) White Sugar
  • 1whole Egg
  • 5ml Vanilla Extract
  • 45ml (80gr) Smooth Apricot Jam
  • 5ml (7gr) Bicarbonate of Soda
  • 125ml Full Cream Milk
  • 250ml (132gr) Cake Flour
  • 50ml (35gr) Cocoa Powder
  • 1pinch Fine ORYX Salt
  • 20ml (12gr) Cinnamon Powder

Method:

  1. Pre – Heat the Weber to about 180°C and grease a 2litre ovenproof dish with a lid (foil instead of a lid will work just as good).
  2. Whisk the butter and sugar together until creamy, then add the egg and vanilla extract and continue whisking until light and fluffy.
  3. Whisk in the jam.
  4. Dissolve the bicarbonate of soda in the milk; this should look as though it is coming alive.
  5. Sift together the flour, cocoa powder, salt and cinnamon powder.
  6. Start by adding the dry ingredients to the egg mixture alternatively with the milk mixture.
  7. Pour the mixture into the oven dish, pour half the sauce over, place the lid on and bake for 20-30 minutes, if you see the temperature for the Weber is getting hotter, just quickly open the lid and the temperature will drop by a few degrees. Try to keep the temperature as close to 180⁰C as possible.
  8. Then pour the remaining sauce over, place back in the oven, with no lid, for a further 15 minutes, or until the centre of the pudding is cooked, but the sauce must still be bubbling around the sides.
  9. This is best served hot.