Black Magic Chocolate Pudding
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Soft and gooey - perfect in winter with a big scoop of ice cream. From Xanthe Clay in The Telegraph.
Ingredients
- 7oz/200g self-raising flour
- 2oz/60g cocoa powder
- 4oz/110g light muscovado sugar
- pinch of salt
- 6floz/170ml milk
- 2oz/60g unsalted butter, melted
- 1 egg, lightly beaten
- 1 tsp vanilla extract
For the topping:
- 3oz/85g light muscovado sugar
- 2oz/60g cocoa powder
- 18floz/500ml of boiling water
Method
- STEP 1Heat the oven to 180C/350F/gas mark 4. Grease a two-pint souffle dish or other ovenproof bowl. (I found you need a bigger than two-pint souffle dish or the pudding will ooze out over the side while cooking)
- STEP 2Whisk together the flour, cocoa powder, sugar and a fat pinch of salt in a bowl.
- STEP 3Beat the milk, butter, egg and vanilla extract together and mix into the flour and cocoa.
- STEP 4Scrape the mixture into the souffle dish. Prinkle the topping ingredients over the pudding and pour the boiling water over the top.
- STEP 5Bake for 35-40 minutes. Serve while hot.
