3 oz (75 g) margarine, cut into small pieces
3 oz (75 g) caster sugar (superfine granulated)
3 eggs, separated
3 oz (75 g) self-raising flour
1 oz (25 g) cocoa
1 1/4 cup (1/2 pint) 300 ml milk
caster sugar (superfine granulated)
3 oz (75 g) caster sugar (superfine granulated)
3 eggs, separated
3 oz (75 g) self-raising flour
1 oz (25 g) cocoa
1 1/4 cup (1/2 pint) 300 ml milk
caster sugar (superfine granulated)
method
1. Preheat the oven to 375°F (190°C) Gas Mk 5.
2. Cream the margarine and sugar until soft.
3. Gradually beat in the egg yolks and fold in the flour and cocoa.
4. Gradually pour in the milk, beating constantly. Beat the egg whites until they form stiff peaks and fold in.
5. Put the mixture in a lightly greased shallow casserole dish and stand in a tin of water.
6. Bake in the oven for 45 minutes until the pudding has a moist texture underneath with a light fluffy texture on top'.
7. Sprinkle with caster sugar and serve hot or cold.
2. Cream the margarine and sugar until soft.
3. Gradually beat in the egg yolks and fold in the flour and cocoa.
4. Gradually pour in the milk, beating constantly. Beat the egg whites until they form stiff peaks and fold in.
5. Put the mixture in a lightly greased shallow casserole dish and stand in a tin of water.
6. Bake in the oven for 45 minutes until the pudding has a moist texture underneath with a light fluffy texture on top'.
7. Sprinkle with caster sugar and serve hot or cold.
serving amount
serves 4-5
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