1 stick (8 tbsp) 4 oz (112 g) butter, melted
1 lb (450 g) potatoes, cooked and sieved
1 medium egg, beaten
1 lemon, juice and grated rind
3 tbsp (25 g) self raising (self rising) flour
1 tsp baking powder
1 lb (450 g) potatoes, cooked and sieved
1 medium egg, beaten
1 lemon, juice and grated rind
3 tbsp (25 g) self raising (self rising) flour
1 tsp baking powder
for the sauce
2 tbsp golden syrup (substitute light corn syrup)
2 tbsp cocoa powder
2 tbsp warm water
2 tbsp cocoa powder
2 tbsp warm water
method
to make the pudding
1. Beat together the melted butter and potatoes.2. Add the beaten egg, lemon juice and rind, the syrup, flour and baking powder.
3. Bake in a well buttered charlotte mould about 18 cm (7 in) diameter, in the oven at gas mark 5, 375°F (190°C) for 1 hour.
to make the sauce
1. Mix together the syrup, cocoa powder and warm water.2. Heat until ingredients are completely dissolved.
3. Pour this over the pudding, turn the oven temperature up to gas mark 6, 440°F (200°C) and bake for a further 15 minutes.
serving amount
serves 6
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