Chocolate studded Cape Malva Pudding

[Cheffie]

A variation on my recipe... and it works incredibly well on the palate. The sweetness is offset by the bitter chocolate.
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Chocolate studded Cape Malva pudding
Y=4 portions
Sponge:
80ml Whole Milk
100g Double Zero Flour
160g Granulated white sugar
1 pinch Salt
8g Bicarb of Soda
2 Whole Eggs
30g Smooth Apricot Jam
15g Melted Butter
15ml Red Wine vinegar
120g grade 7 chocolate (for studding)
Method:
Sieve all dry ingredients. Make a well and add the eggs. Add the melted butter, jam and vinegar. Add the milk. Reserve to one side. Line a greased and floured baking dish (Deep). Bake @ 200c for 30 minutes. Remove briefly from the oven and stud the sponge with the chocolate pieces. Return to the oven for a further 10 minutes.

Syrup:
200g Granulated White Sugar
140g Butter
80ml Water
80ml Milk
320ml Double Cream
Method:
Bring to the boil in a separate pot. Reserve to one side. Pour gently over the hot sponge, and leave to soak for approx 20 min. Chill until set. Divide into four portions.

Assembly:
Fresh Blackberries
Picked mint sprigs
4x caramel baskets
When reheating, caramelise the Malva in oven (220c) for 6-8 minutes. Serve warm with a small pool of coffee custard or rich vanilla pod ice cream (pictured). Garnish with fresh berries, mint and sugar basket (optional).

Coffee custard:
2 Egg yolks
25g Castor sugar
125ml double cream
125ml whole milk
50ml espresso
Method:
Whisk the egg yolks and sugar over Bain Marie. Heat the milk and incorporate into the egg. Return the mixture to a saucepan and cook over a low heat until thick. Allow cooling. Reserve to one side.

[Cheffie]

Making a sugar basket:

300g Castor sugar
100ml water
10ml White vinegar
Ladle
Oil cloth
Ice

In a heavy Stainless Steel saucepan, the Sugar, Water and Vinegar.
Cook on med-high heat for approx 20 minutes, until the colour deepens and gets the caramel look. (you might need to have an ice bath at the ready incase the caramel 'overcooks' or darkens too quickly).

Get a ladle, immerse in iced water. Remove and dry. Brush with oil cloth and then use the caramel, 'spooning' over the upturned ladle. Note the caramel should be 'resisting' somewhat and not have a heavy 'flow'. It's quite easy when you see it demo'd but the trick is getting it to leave the basket in one piece

I hope that makes a little sense LOL

Re the Double Zero flour - you can get it from any decent Italian Deli or alternatively use a relatively strong flour. Experiment to get the right results