This must be one of the all-time perfect puddings. The mixture
separates during cooking to produce a soft, light sponge with a
thick chocolate sauce underneath, and it’s easy enough for older
kids to make by themselves. (My 15-year-old daughter Eleanor
and her friend Jessie made it at our house recently when I was out.)
The quantities below make a very large pudding, which should
be enough for at least eight people, so make half this amount if
you want a medium-sized pudding or six small individual
puddings.
10 oz (275 g) plain flour
4 tsp baking powder
1⁄2 tsp salt
4 oz (100 g) caster sugar
4 tbsp cocoa powder
4 oz (100 g) butter or margarine
2 eggs
2 tsp vanilla essence
1 mug of milk
For the topping
3 tbsp soft brown sugar
3 tbsp cocoa powder
11⁄2 mugs of boiling water
Method
1. Lightly butter a large soufflé dish (or several small ones) and
preheat the oven to Gas Mark 4 (180ºC).
2. Sift the flour, baking powder, cocoa powder, sugar and salt into
a very large mixing bowl and make a well in the centre.
3. Melt the butter and add to the dry ingredients with the milk,
eggs and vanilla essence then mix everything together
thoroughly with a large metal spoon.
4. Pour the mixture into the prepared dishes then sprinkle the
entire surface of the pudding(s) with the soft brown sugar and
cocoa powder.
5. Now carefully pour the boiling water over the pudding(s) as
evenly as you can and bake in the oven for 30–40 minutes, until
the sponge is firm and springy to the touch.
6. Serve with cream.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น