Serves 6
Pudding INGREDIENTS
150 g self-raising flour (or, I can figure, ordinary flour with a tbsp of baking powder mixed in)
4 tbsp cocoa powder
50 g ground almonds
100 g dark chocolate, roughly chopped
200 g caster sugar
175 ml milk
50 g melted butter
1 egg
Sauce INGREDIENTS
150 g dark muscovado sugar
3 tbsp cocoa powder
300 ml boiling water
PREPARATION METHOD
Heat the oven to 180C/356F
Let's Start with the pudding first. Mix all the dry ingredients together in one bowl, milk, butter and egg in another bowl. Then mix the dry into the wet and spoon into six individual ovenproof dishes (but I would guess you can get eight!) or, as I did, in one large. I greased it a little but don´t think it is necessary.
Then make the sauce by mixing cocoa powder and sugar together and stir in the boiling water little by little. Spoon this over the pudding mixture and put in the oven.
Bake for 20 minutes, then lower the heat to 170C/338F and bake for another 10 minutes until the sponge or pudding feels firm to the touch (with a wooden spoon for example). Serve immediately with cream the recipe suggests, I also added some fresh fruit.
Pudding INGREDIENTS
150 g self-raising flour (or, I can figure, ordinary flour with a tbsp of baking powder mixed in)
4 tbsp cocoa powder
50 g ground almonds
100 g dark chocolate, roughly chopped
200 g caster sugar
175 ml milk
50 g melted butter
1 egg
Sauce INGREDIENTS
150 g dark muscovado sugar
3 tbsp cocoa powder
300 ml boiling water
PREPARATION METHOD
Heat the oven to 180C/356F
Let's Start with the pudding first. Mix all the dry ingredients together in one bowl, milk, butter and egg in another bowl. Then mix the dry into the wet and spoon into six individual ovenproof dishes (but I would guess you can get eight!) or, as I did, in one large. I greased it a little but don´t think it is necessary.
Then make the sauce by mixing cocoa powder and sugar together and stir in the boiling water little by little. Spoon this over the pudding mixture and put in the oven.
Bake for 20 minutes, then lower the heat to 170C/338F and bake for another 10 minutes until the sponge or pudding feels firm to the touch (with a wooden spoon for example). Serve immediately with cream the recipe suggests, I also added some fresh fruit.
