Special Occasion Chocolate Pudding

If you are thinking of embarking on an easy but yummy dessert, then this is for you!

It is quick and easy and you won’t be disappointed!

This quantity serves four.  You may also make this in individual ramequin dishes.

 

 

 

 

INGREDIENTS:

60g (2ozs)  caster sugar

60g (2ozs) semolina

30g (1oz) cocoa powder

1 tsp baking powder

30g (1 oz) butter, melted

2 eggs, beaten

2-3 drops vanilla essence

icing sugar for dusting.

SAUCE:

90g (3 ozs) dark brown muscovado sugar

2 tbls cocoa powder

300ml (10 fl.ozs) hot water

A litre (1. 3/4 pint) deep oval baking dish, buttered

METHOD:

Pre-heat oven to 180oC/Gas Mark 4.

Mix the sugar and semolina in a large bowl.  Sift the cocoa powder and baking powder into the bowl and mix well.

In a separate bowl whisk the melted butter, eggs and vanilla essence with an electric whisk.  Add this mixture to the dry ingredients and stir with a wooden spoon until well blended.

Pour the mixture into the buttered dish.

Now make the sauce by mixing together the sugar and cocoa powder and gradually stir in the hot water.  Pour this liquid over the pudding.

Bake the pudding in the pre-heated oven for 30 minutes until the liquid has sunk to the bottom and the mixture is springy to the touch

Sprinkle with icing sugar and serve at once.

A little whipped or pouring cream adds to this luscious pudding!

 

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