Saturday, 2 February 2008

Grandma's Chocolate Pudding II (larger quantities)

The family recipe book has some alternative quantities written in. Here's the version with those larger quantities instead of the original. It makes a bigger pudding with the same amount of sauce.

For the sponge:

4 oz Self raising flour
3 level tablespoons of cocoa powder
2 oz butter/margarine
4 oz caster sugar
A third of a cup of milk
a few drops of vanilla essence

For the Sauce (which sinks during the baking)
2 oz soft brown sugar
1.5 level tablespoons of cocoa powder
half a pint of boiling water

a sprinkling of caster sugar
An ovenproof dish of 1.5 pint capacity. Oven 355º F or Gas mark 4

  1. Sift the flour with cocoa.
  2. Cut the butter into small pieces and ix into the sifted ingredients, with the caster sugar.
  3. Stir in milk and vanilla essence.
  4. Turn mixture into greased dish, spreading evenly.
  5. Mix soft brown sugar and cocoa together and sprinkle over the pudding mixture.
  6. Pour over the boiling water
  7. Bake at 355º F or Gas mark 4 for 35 mins.
  8. Sprinkle the top with caster sugar before serving.
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