fat for greasing
2 cups (200 g) 7 1/2 oz flour (All purpose)
1 level tsp (5 ml) baking powder
pinch of salt
25 g (1 oz) cocoa
1 stick (8 Tbsp)4 oz (100 g) butter or margarine
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 eggs
1.25 ml (1/4 tsp) vanilla essence
milk (see method)
2 cups (200 g) 7 1/2 oz flour (All purpose)
1 level tsp (5 ml) baking powder
pinch of salt
25 g (1 oz) cocoa
1 stick (8 Tbsp)4 oz (100 g) butter or margarine
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 eggs
1.25 ml (1/4 tsp) vanilla essence
milk (see method)
method
1. Grease a 1 litre (1 3/4 pint) pudding basin.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Sift the flour, baking powder, salt and cocoa into a mixing bowl.
4. Rub in the butter or margarine and stir in the sugar.
5. In a second bowl, beat the eggs with the vanilla essence.
6. Add to the dry ingredients with enough milk to give a soft dropping consistency.
7. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
8. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water.
9. The water should come halfway up the sides of the basin.
10. Cover the pan tightly and steam the pudding over gently simmering water for 1 3/4 - 2 hours.
11. Leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.
12. Serve with Mocha Sauce or, on special occasions, with Chocolate Liqueur Sauce.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Sift the flour, baking powder, salt and cocoa into a mixing bowl.
4. Rub in the butter or margarine and stir in the sugar.
5. In a second bowl, beat the eggs with the vanilla essence.
6. Add to the dry ingredients with enough milk to give a soft dropping consistency.
7. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
8. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water.
9. The water should come halfway up the sides of the basin.
10. Cover the pan tightly and steam the pudding over gently simmering water for 1 3/4 - 2 hours.
11. Leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.
12. Serve with Mocha Sauce or, on special occasions, with Chocolate Liqueur Sauce.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
