Magic Chocolate Pudding
|60g (2oz)||caster sugar|
|60g (2oz)||fine semolina|
|30g (1oz)||cocoa powder|
|1 tsp||baking powder|
|30g (1oz)||butter, melted, plus extra for greasing|
|2-3||drops of vanilla extract|
|Icing sugar, for dusting|
|For the sauce:|
|90g (3oz)||light muscovado sugar|
|2 tbsp||cocoa powder|
|300 ml (½ pint)||hot water|
You will need a 1 litre (1 ¾ pint) ovenproof dish and an electric whisk.
Mix together the sugar and semolina in a large bowl. Sift the cocoa powder and baking powder into the bowl, and mix thoroughly.
In a separate bowl, whisk together the melted butter, eggs, and vanilla extract with an electric whisk. Add this mixture to the dry ingredients and stir with a wooden spoon until well blended.
Lightly butter the ovenproof dish. Pour the mixture into the dish.
Make the sauce: mix together the muscovado sugar and cocoa powder, and gradually stir in the measured hot water. Pour the liquid over the pudding.
Bake the pudding in a preheated oven at 180°C (160°C fan, Gas 4) for 30 minutes or until the liquid has sunk to the bottom and the sponge is well risen and springy to the touch. Sprinkle with icing sugar, and serve at once.
361 calories per serving
NUTTY CHOCOLATE PUDDING ALTERATION
Add 60 g (2 oz) chopped pecan nuts or walnuts to the dry ingredients in step 1.
Mary Berry’s Complete Cookbook is published by DK, 7 September 2017, £30.00