Marianne’s Chocolate Pudding
This rich, double chocolate pudding is named after my editor, a true chocoholic, who can always be relied upon to choose the most indulgent chocolate desserts (while I tend to opt for the cheese board!).
|Butter for greasing dish|
|75g||unrefined caster sugar|
|For the sauce:|
|180g||unrefined soft brown sugar|
|1 tsp||vanilla extract|
You will need a 1-litre ovenproof dish.
Heat oven to 180°C/gas mark 4. Rub the inside of a 1-litre ovenproof dish with a little butter.
In a bowl, place the sugar, butter and egg and whisk until blended. Add the cocoa powder and flour along with a little milk and blend until smooth. Add the remaining milk and mix in, then transfer to the buttered baking dish.
To make the sauce, place the sugar, water and cocoa in a small saucepan. Heat gently and mix until dissolved. Add the vanilla extract, pour over the top of the cake mixture, place in the middle of the oven and cook for 30 minutes. Serve with vanilla ice cream.
When Columbus returned to Spain in 1502 from his fourth voyage to the New World, he introduced a new drink to the Spanish court. King Ferdinand and Queen Isabel were not impressed, however, dismissing the chocolate as a bizarre tribal concoction.