Serves: 4 - 6
Ingredients
For the pudding
- 125 g (4 ½ oz) Plain Flour
- Pinch of Salt
- 60 g (2 ½ oz) caster sugar
- 1 ½ teaspoons baking powder
- 2 tablespoons cocoa powder
- 120ml (4 fl oz) milk
- 40 g (1 ½ oz) butter, melted
- 1 egg
- 1-2 drops of vanilla extract
For the topping
- 150g soft light brown sugar
- 2 tablespoons cocoa powder
- 250 ml (9 fl oz) boiling water
You will also need
Pudding Basin: I use a Mason and Cash 24’s (20cm) pudding basin (grease and coat the pudding basin with cocoa and cut a disc from greaseproof paper and sit it inside the basin.)
Method
- Sift the flour, salt, caster sugar, baking powder and cocoa powder into a bowl.
- Combine the milk, butter, egg and vanilla extract in another bowl, then mix the wet and dry ingredients together.
- Pour the mixture into a 1 litre (2 pint) pie dish. (see above) Cover with cling film and put in the fridge overnight to set.
- The next day, preheat the oven to 180°C (350°F), gas mark 4.
- Sprinkle the sugar and cocoa powder over the pudding and pour the boiling water over the top.
- Bake in the preheated oven for 45 minutes until the pudding is puffy and firm in the centre.
- Remove from the oven and serve with crème fraiche or ice cream.
