What’s more indulgent and comforting than a chocolate and caramel malva pudding and a red velvet microwave mug cake? Nothing right. 

Chocolate and caramel malva pudding 

Serves 6-8 • Total Time 40-45 Min 

Ingredients

FOR THE MALVA  

2 cups dark brown sugar  
5 large eggs  
1 tsp vanilla essence  
1¾ cups cake flour  
½ cup cocoa powder  
2 tsp baking powder  
1 tsp salt  
2 cups cream 
80g dark chocolate, melted 
2 tsp bicarbonate of soda  
1 Tbsp white spirit vinegar   

FOR THE SAUCE  

¼ cup butter 
1 cup brown sugar  
1 can evaporated milk  
1 vanilla pod or 1 tsp vanilla essence   

FOR SERVING  

Blueberries
Fresh mint  

Method

1. Preheat oven to 180°C. 
2. Cream sugar, eggs and vanilla essence until sugar dissolves. 
3. Sift flour, cocoa powder, baking powder and salt together. 
4. Fold half the dry ingredients through the egg mixture, then add half the cream. Repeat the process. 
5. Fold through melted chocolate. 
6. Combine bicarb and vinegar and add to mixture. 
7. Pour batter into a greased 20x25cm oven dish and bake for 25-30 minutes. Remove from oven and poke holes into malva using a skewer or sharp knife. 
8. Heat sauce ingredients in a pot until sugar dissolves, then boil for 1 minute. 
9. Pour sauce over hot pudding. 
10. Garnish with berries and mint to serve.

Red velvet microwave mugs 

Serves 4 • Total Time 10-15 Min 

Ingredients

FOR THE RED VELVET CAKES  

1 cup cake flour 
½ tsp baking powder  
½ tsp bicarbonate of soda  
2 Tbsp cocoa powder  
¼ cup castor sugar  
2 eggs, whisked  
2 Tbsp melted butter, cooled  
½ cup buttermilk  
Few drops red food colouring  
160g white chocolate, chopped   

FOR SERVING  

Vanilla ice cream
Fresh berries
Honey  

Method

1. Combine flour, baking powder, bicarb, cocoa powder, salt and sugar in a bowl. 
2. Whisk together eggs, buttermilk and butter. 
3. Add wet ingredients to dry ingredients and mix to create a batter. 
4. Stir through food colouring, one drop at a time, until batter is a deep red. 
5. Spoon half the batter between 4 greased microwave-safe mugs. 
6. Divide chocolate between the mugs and top with remaining batter. 
7. Microwave on high for 1-2 minutes or until cooked through. 
8. Serve immediately with a dollop of ice cream, fresh berries and a drizzle of honey. 

Words by Chad January
Photography: Fresh Living Magazine