The Land Rover Owners Ex Wife

……becoming me again

Magic Chocolate Pudding


The  basic recipe for this pudding comes from ‘The Classic Rayburn Cookery Book” by Louise Walker. The book is still available to buy from Amazon and whether you want to make this particular recipe or not, the book is packed with delicious ideas for cooking on or in a Rayburn

Magic Chocolate PuddingIngredients for the Sponge

3oz/75g self-raising flour
1oz/25g good quality cocoa powder
4oz/100g softened butter or good quality cooking margerine
4oz/100g caster sugar
2 eggs
1 – 2 tablespoons milk

Ingredients for the Sauce

4oz/100g caster sugar
2 tablespoons cornflour
1 tablespoon cocoa powder
1/2 pint/300ml boiling water

Grease a 2 pint oven-proof dish.

To make the sponge

Combine the flour, cocoa powder, butter or margerine, sugar and eggs in a mixing bowl until smooth;
If the mixture is a little stiff then add enough milk to make a soft, dropping consistency;
Put into the dish and spread evenly.

For the sauce:

Sieve the cornflour, sugar and cocoa in to a jug;
Make up to the half pint/300ml level with boiling water and whisk briskly until blended;
Pour over sponge mix and then put the dish into center of a preheated oven (180C/350F/gas 4) for 30 to 40 minutes, until the top of the sponge is firm;
Serve immediately with cream, custard or ice-cream.

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