Wednesday 2 August 2006

Chocolate Pudding


  • ¾ cup self raising flour (3oz/85g)
  • 2 tbsp cocoa
  • 1½ tspn instant coffee
  • pinch of salt
  • 4oz butter/marg (115g)
  • ⅔ cup caster sugar (4oz/115g)
  • 2 eggs (slightly beaten)
  • 1 tspn vanilla essence
  • 1-2 tbsp milk
Sift the flour, cocoa, coffee and salt together into a large mixing bowl.

Cream the butter and sugar and gradually add eggs and vanilla along with a little of the dry mixture.

Fold in the rest of the dry mixture and milk and stir until it is at a fairly soft consistancy.

Pour into an oven dish.

  • ⅔ cup brown sugar (firmly packed)
  • 1 tbsp cocoa
  • 1 cup hot water
Mix the cocoa and brown sugar into a bowl and stir in the hot water and mix until smooth.

Pour onto the sponge mix over the back of a spoon (so as not to create a hole in the middle of the sponge mixture).

Bake for 40 minutes at 190°C.

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