3/4 cup (100 g) 4 oz flour
2 level tsp (10 ml) baking powder
40 g (1 1/2 oz) cocoa powder
2/3 cup (150 g) 5 oz sugar
1 tsp (5 ml) vanilla flavouring
2/3 cup (150 ml) 1/4 pt fresh single cream
1/3 cup (75 g) 3oz Demerara (raw) sugar
2 level tsp (10 ml) baking powder
40 g (1 1/2 oz) cocoa powder
2/3 cup (150 g) 5 oz sugar
1 tsp (5 ml) vanilla flavouring
2/3 cup (150 ml) 1/4 pt fresh single cream
1/3 cup (75 g) 3oz Demerara (raw) sugar
method
1. Sift the flour with the baking powder and 30 ml (2 level tbsp) cocoa into a bowl. Stir in the sugar, vanilla flavouring and fresh cream, then beat until smooth. Spread the mixture into a buttered 1.3 litre (2 1/4 pint) ovenproof dish.
2. Mix the demerara sugar with the remaining cocoa and sprinkle it over the mixture in the dish.
3. Pour 350 ml (1 2 fl oz) boiling water all over the pudding then bake in the oven at 180°c (350°F) mark 4 for about 50 minutes, until risen and the sponge mixture (which will have come to the top) feels lightly firm to the touch.
4. Turn out and serve with whipped fresh cream or dairy ice cream.
2. Mix the demerara sugar with the remaining cocoa and sprinkle it over the mixture in the dish.
3. Pour 350 ml (1 2 fl oz) boiling water all over the pudding then bake in the oven at 180°c (350°F) mark 4 for about 50 minutes, until risen and the sponge mixture (which will have come to the top) feels lightly firm to the touch.
4. Turn out and serve with whipped fresh cream or dairy ice cream.
serving amount
serves 6
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