Choc pudding version 2 : Ingredients for batter : 50g butter or margarine 200ml castor sugar (roughly ¾ cup) (I use 2/3rd cup)1 egg 1 cup flour30ml cocoa (2tbl or ⅛ cup)Pinch of salt15ml baking powder (3 teaspoon) 200ml milkADD A HANDFUL OF CALLEBAUT CHOC OR SUITABLE CHOC (I USED LINDT DARK CHOC) Syrup ingredients :1 cup brown sugar1 cup water 30 ml cocoa (2tbl or 1/8cup)Vanilla
Method for batter : Cream butter and sugar.Add egg and beat well.Sieve dry ingredients.Alternating with milk and dry ingredients, fold into the butter mixture.Version 2 : add in a handful of choc pieces (Callebaut or a suitable good quality choc. I used 70% dark Choc) . Add batter to a suitable size oven-proof Pyrex. The batter should be flat and the Pyrex should be able to accommodate the rising pudding. (rises quite a lot) Pour the syrup onto the batter (before baking) and immediately place into a preheated oven at 180C. Bake at 180 for 25 to 30 minutes. Syrup method :Boil for a little just until the sugar has dissolved. That's it. ❤️. Serve piping hot, with ice cream of your choice (vanilla etc), whipped fresh cream, or tinned dessert cream. . Optional : Add some raspberries/blueberries to balance the sweet and choc flavours 😍.