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Magic chocolate pudding

Tuesday - February 19, 2019 11:06 am , Category : RECIPES

Ingredient:
60 g (2 oz) caster sugar
60 g (2 oz) fine semolina
30 g (1 oz) cocoa powder
1 tsp baking powder
30 g (1 oz) butter, melted, plus extra for greasing
2 eggs, beaten
2-3 drops of vanilla extract
Icing sugar, for dusting

Sauce
90 g (3 oz) light muscovado sugar
2 tbsp cocoa powder
300 ml (1/2 pint) hot water
1 Litere (1 ¾ pint) Ovenproof Dish

Method:
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, 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℃ (160℃ 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.

Nutty Chocolate Pudding
Add 60 g (2 oz) chopped pecan nuts or walnuts to the dry ingredients in step 1.

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