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100 g/4 oz soft brown sugar
100 g/4 oz/1 cup self-raising (self-rising) flour
5 ml/1 tsp baking powder
50 g/2 oz/0.25 cup cocoa (unsweetened chocolate) powder
100 g/4 oz/0.5 cup butter or margarine
2 eggs
10 ml/2 tsp caster (superfine) sugar
5 ml/1 tsp cornflour (cornstarch)
150 ml/0.25 pt water
Cream or Custard Sauce, to serve
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Method :
Mix together the brown sugar, flour, baking powder and 25 g/1 oz/2 tbsp of
the cocoa, then rub in the butter or margarine and mix in the eggs. Turn
the mixture into a greased 1.2 liter/2 pt/5 cup casserole dish (Dutch
oven). Mix together the caster sugar, cornflour and water with the
remaining cocoa, pour on top of the pudding mixture and leave to stand for
5 minutes. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 45
minutes. Turn out on to a serving dish. The pudding will be moist and
soggy on the top with a crisper base. Serve with cream or Custard Sauce. |