Sometimes one needs a highly indulgent pudding with little effort, and this is one of my all time favourites. Its easy to prepare, is a sauce and pudding combined, and everyone I have served it to have raved endlessly. Many chefs have their own version of this recipe – Nigella – but here is mine, and its slightly lighter than hers [but no less delicious]. I prefer it casually served with just a dollop of cream.
Ingredients
125g/4½oz plain flour
pinch of salt
120g/4¼oz caster sugar
3 tsp baking powder
4 tbsp cocoa powder
250ml/8¾fl oz milk
85g/3oz margarine
2 eggs, lightly beaten
1 tsp vanilla extract
For the topping
185g/6½oz soft brown sugar
2 tbsp cocoa powder
250ml/9fl oz boiling water
To serve
thick double cream
Method
1. Preheat the oven to 180C/350F/Gas 4. Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.
2. Add the milk, margarine, egg and vanilla extract and mix with an electric beater until combined. Pour into greased pudding basin
3. To make the topping, stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.
4. Pour boiling water carefully over the pudding, then bake for 20-25 minutes.
5. Serve warm with thick cream.