I don’t have that much of a sweet tooth but occasionally I do crave specific things. At the end of week I really started to crave chocolate pudding, so I went online and found this recipe on the Good Food website. I modified the method ever so slightly, and given the imperial measurements. It turned out quite well. I used dark muscovado sugar, but I found it slightly too rich so I think I’ll use light muscovado next time. It was delicious served with my homemade Vanilla Ice Cream.
Plain flour – 4.5oz/125g
Golden caster sugar – 2oz/60g
Baking powder – 2 teaspoons
Cocoa powder – 2 teaspoons
Milk – 4fl oz/120ml
Butter – 1.5oz/40g (melted)
Egg – 1 large
vanilla extract – 3 drops
Muscovado sugar – 6oz/170g
Cocoa powder – 2 tablespoons
Boiling water – 9/250ml
- Butter a 1 litre baking dish.
- Put the flour, golden caster sugar, baking powder, cocoa powder, milk, butter, egg, and vanilla into a mixing bowl and combine with hand or stand mixer.
- Pour the mix into the baking dish. Cover with clingfilm and put in the fridge for at least 4-5 hours.
- Remove the baking dish from the fridge at least an hour before cooking so that your dish doesn’t crack in the hot oven.
- Take off the clingfilm, sprinkle the muscovado and cocoa powder over the pudding and pour on the boiling water.
- Cook in a preheated oven (180°C/Fan 160°C/Gas 4) for 45 minutes until puffy and firm in the centre.