chocolate up and over pudding
Everybody loves chocolate pudding, especially in the colder weather which I can feel coming already and this is a great recipe for those times when the whole family is asking – What’s for pudding? and you haven’t had time to think about it. All of the ingredients are what I would call ‘store cupboard essentials’, nothing fancy, but it tastes great.
Pudding
75g/3oz self-raising flour
1 rounded tablespoon of cocoa powder
125g/4oz soft margarine
125g/4oz granulated sugar
2 eggs
Topping and sauce
1 rounded tablespoon cocoa powder
125g/4oz demerara sugar
300 ml/ 1/2 pint hot, strong black coffee. Instant is fine – use 3 teaspoons added to the water.
Grease an oven proof dish of 2 pint capacity.
Put all of the pudding ingredients into a mixing bowl at the same time and with a wooden spoon or electric mixer, beat until smooth.
Tip the mixture into your greased dish and smooth flat.
Sprinkle 50g/2oz demerara sugar over the top.
Add the remaining 50g/2oz demerara sugar to the hot coffee and stir well. Carefully pour the coffee over the pudding mixture.
Bake at gas mark 4, 350 F, 180 C for about 50 minutes or an hour.
As if by magic the sponge rises over the coffee mixture during the cooking and a sauce is formed underneath.
It’s lovely served hot with ice-cream or cream.
It should serve 4 people.
