- 100g butter or margarine, plus extra for the bowl
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp golden syrup
- 100g dark muscovado sugar
- 150ml/¼ pint milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 egg (large or medium)
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 heaped tbsp cocoa powder
- 225g self-raising flour, minus 1 heaped tbsp
- 1 tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- ¼ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
For the sauce
Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11⁄4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.
Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.