Thursday, 17 March 2011

Saucy Chocolate Pudding for @LostWaxProcess

- 300ml/10fl oz milk
- 75g oz dark choc
- 1/2 tsp vanilla essence
-100g caster sugar
-100g butter
-150g self-raising flour
-2tbsp cocoa power
-icing sugar, to dust

For the sauce
3tbsp cocoa powder
4tbsp light muscovado sugar
300ml boiling water

1. Lightly grease a 900ml/1.5 pint overproof dish

2. Place the milk in a small pan. Break the chocolate into pieces and add to the milk. Heat gently, stirring until the chocolate melts. Leave to cool slightly. Stir in the vanilla essence.

3. Beat together the caster sugar and butter in a bowl until light and fluffy. Sieve the flour and cocoa powder together. Add to the bowl with the chocolate milk and beat until smooth, using an electric whisk if you have one. Pour the mixture into the prepared dish.

4. To make the sauce, mix together the cocoa powder and sugar. Add a little boiling water and mix to a smooth paste, then stir in the remaining water. Pour the sauce over the pudding but do not mix in.

5. Place the dish on to a baking tray and bake in a preheated over, 180 degrees centi/350 degrees fahren./ gas mark 4, for 40 minutes or until the pudding is dry on top and springy to the touch. Leave to stand for about 5 minutes, then dust with a little icing sugar just before serving.